Gluten Free Molasses Cookies Recipe 2012

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Gluten Free Molasses Cookies 2012

andrea collins

By
@andypandy

Made these for Christmas Gifts, what a hit they were. I had very little to give out as I did slightly burn a few batches, so they are tricky to bake. Make one or two to test timing on this cookie, and still watch. These are tender crisp and delicous


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Serves:

3 dozen

Prep:

20 Min

Cook:

10 Min

Ingredients

1 1/2 c
thai white rice flour
1/2 c
cornstarch
1 1/2 Tbsp
ground ginger
1 1/2 tsp
ground cinnamon
2 tsp
baking soda
1/2 tsp
xantham gum
1/2 tsp
salt
1 c
granulated white sugar
3/4 c
crisco vegetable shortening
1/4 c
molasses
1 large
egg

Directions Step-By-Step

1
Preheat oven to 350 degrees F.

Line cookie sheets with parchment .
2
Measure then sift all dry ingredients into a bowl to combine.
3
Measure shortening and sugar, beta in mixer bowl until fluffy about one minute.
4
Add the molasses and egg, and beat until well combined with the shortening and sugar for about another minute.
5
Add the dry ingredients and combine well.
6
Place a small amount of white sugar into a bowl and set aside.

Flour you hands with a little rice flour, and start making small balls about one inch in size.
7
Dredge slightly each ball in the sugar and place well spaced on cookie lined sheet about two inches apart, they will spread and flatten when baking.
8
Bake a tester sheet for proper timing Bake 9 to 12 minutes. ( I rent and the oven is so off that I do use a oven guage, )
9
You want them flat and golden. Not too dark on bottoms.


Remove when done to rack they crisp on cooling.


Store airtight when completely cooled.

About this Recipe

Course/Dish: Cookies
Other Tag: For Kids