Sugar Coated Molasses Cookies - (Gluten Free)

Just in time for the holiday season, these festive Sugar Coated Molasses Cookies are the perfect pairing for comforting warm beverages.

Molasses, cinnamon, and ground ginger pair perfectly to create a cookie that is the equivalent of a warm and cozy sweater. The sugar coating adds a lovely texture, and sweetness. You’re welcome!

The Recipe

Time allotment

Prep Time: 15 - 20 minutes

Cooking time: 10 - 11 minutes

Total Time: 25 - 30 minutes

Yield: 20-25 cookies

Cooking Utensils

Two bowls
Spatula
Whisk - OR - Handheld / Upright Mixer
Measuring cups
Measuring spoons

Ingredients

1 cup (227g) salted butter
1/3 (113g) cup molasses
2 tsp vanilla extract
1 egg
1 tsp salt
1 tsp ground ginger
1 tsp cinnamon
2 3/4 cups (305g) flour
- If using gluten-free flour without xanthan gum, add 1 tsp xanthan gum
1/2 cup (48g) almond flour
1 1/2 cups (250g) brown sugar
1/2 cup (100g) granulated sugar (1/4 (50g) cup for cookies, 1/4 cup (50g) for dusting)
1 1/2 tsp baking soda

Instructions

In a bowl, add 1 cup (227g) salted butter, 1 1/2 cups (250g) brown sugar, 1/4 cup (50g) granulated sugar, 2 tsp vanilla extract
With a whisk or a handheld mixer, mix all of the ingredients together until well blended
Add 1 egg, and mix again
Add 1/3 (113g) cup molasses, and mix again
In a separate bowl, add 2 3/4 cups (305g) flour, 1/2 (48g) almond flour, 1 tsp salt, 1 tsp ground ginger, 1 tsp cinnamon, and 1 1/2 tsp baking soda
Mix all of the dry ingredients together
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Gently stir all of the ingredients together until just blended
Put 1/4 cup (50g) granulated sugar in a small bowl
Take out golf ball sized portions of dough, and roll them together between your palms
Line a baking pan with either parchment paper - OR - cooking spray
Place dollar-sized balls of dough on the pan
Bake the biscuits in the oven at 350°F (180°C) for 10-12 minutes
Allow the biscuits to cool for a minimum of 15 minutes before digging in (or don’t… I’m genuinely the worst at this and always dig in right away)
Enjoy!