Gluten-Free Ginger Molasses Cookies

By mm_food4me

Ingredients

• 1 lb. gluten-free flour
• 2 1/4 tsp. baking soda
• 1 1/4 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. kosher salt
• 1/2 tsp. ground nutmeg
• 20 tbsp. unsalted butter, softened
• 2/3 cup sugar
• 3/4 cup molasses
• 2 tbsp. minced fresh ginger
• 2 eggs
• 4 oz. crystallized ginger, finely chopped
• 1/2 cup turbinado sugar

Details

Servings 5
Adapted from saveur.com

Preparation

Step 1

MAKES 5 DOZEN

1. Whisk together flour, baking soda, cinnamon, ginger, salt, and nutmeg in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar together until pale and fluffy. Beat in molasses and ginger. Add eggs one at a time, beating well after each, until smooth. Add dry ingredients and beat until just combined; stir in crystallized ginger. Refrigerate dough at least 2 hours.

2. Heat oven to 350°. Using a tablespoon, portion and roll dough into balls; roll each ball in turbinado sugar, and place 2" apart on parchment paper-lined baking sheets. Bake until crisp, about 12–14 minutes.

Some questions. There are 3 types of ginger- I assume the first one to be added is the ground? And the second is the fresh? And are these soft or crispy cookies? The head note talks about trying to replicate pillow soft cookies, but the recipe says bake until crisp?

Some questions. There are 3 types of ginger- I assume the first one to be added is the ground? And the second is the fresh? And are these soft or crispy cookies? The head note talks about trying to replicate pillow soft cookies, but the recipe says bake until crisp?

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