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12.02.2010

Molasses Spice Cookies

All I can say is WOW! These are probably the best gluten-free cookies I have ever made. Perfectly moist in the center with a crisp outside.

Ingredients
2 1/4 cups GF flour ((Bistro Blend All Purpose GF Flour*)
1 tsp pumpkin pie spice (combo of cinnamon, ginger, nutmeg, cloves and cardamom)
1 tsp ground cinnamon
2 tsp baking soda
1/2 tsp xanthan gum
3/4 cup butter, melted
1 cup sugar, plus more for rolling or sprinkling
1 egg
1/3 cup molasses

Directions
Mix GF flour, pumpkin pie spice, cinnamon, baking soda and xanthan gum in a bowl, set aside.
In a stand mixer, mix melted butter, sugar, egg and molasses for about 2 minutes or until well combined. Slowly add the flour mixture to the sugar mixture until well combined.

Remove dough from mixer, shape into a large ball and cover completely in parchment paper. Store in the refrigerator for 2 hours or more.

When ready to bake, preheat oven to 350°F. Remove chilled dough from fridge, and scoop out dough 2 tablespoons at a time. Roll into balls and then roll the dough balls in a small bowl of sugar. Arrange on parchment lined baking sheet, leaving about 2 to 3 inches between each cookie.
Bake at 350°F for 12 minutes. Let cool on a cooling rack.

*The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum] http://www.theglutenfreebistro.com/products.html








1 comment:

  1. I've got the dough in the fridge, waiting for morning! I can't wait to see how these turn out...

    ReplyDelete