Crinkle-Top Gluten-Free Ginger Molasses Cookies
Serves 2410 mins prep10 mins cook
Soft & moist gluten-free ginger molasses cookies with chewy middles and perfectly crinkled tops. Made with 20 minutes of active time! For best results, allow the cookie dough to chill at least 1-2 hours and preferably 1-2 days before baking.
0 servings
What you need
cup sweet rice flour
cup tapioca flour
tsp baking soda
tsp ground ginger
tsp ground cinnamon
tsp ground allspice
tsp fine sea salt
tbsp unsalted butter
cup molasses
cup dark brown sugar
cup granulated sugar
tsp vanilla extract
Instructions
Make the cookie dough 0 In a medium bowl, sift together the oat, sweet rice, and tapioca flours with the baking soda, ginger, cinnamon, allspice, pepper, and salt. 1 In a large bowl, stir together the butter, molasses, brown sugar, and 1/3 cup of the granulated sugar. Whisk in the egg and vanilla extract. Stir in the flour mixture with a sturdy wooden spoon. Once the flour is incorporated, stir vigorously for 40 strokes - this activates the stickiness of the flours and makes for chewy cookies. 2 Cover the dough and chill until firm, 1-2 hours or preferably 1-2 days. Bake the cookies 3 When you're ready to bake, position a rack in the upper third of the oven and preheat to 350ºF. Line 2 rimless cookie sheets with parchment paper. Place the remaining 1/3 cup of granulated sugar in a shallow bowl. 4 Scoop the cookies into 1" balls (a spring-loaded #40 ice cream scoop works wonders) and roll each ball in the sugar. Place the balls at least 2" apart on the cookie sheet. 5 Bake the cookies, one sheet at a time, until they are puffed and cracked, and the dough between the cracks looks underbaked, 7-10 minutes, rotating the pan after 5 minutes to ensure even baking. Repeat with the second sheet. 6 Let the cookies cool slightly on the sheet (or if they've been overcooked, whisk the parchment and cookies straight off the sheet and onto a cooling rack), then use a thin, metal spatula to remove the cookies to a cooling rack. Cool completely (the cookies will still be baking from residual heat), then store at room temperature in an airtight container for up to 3 days.View original recipe