This is a delightful cookie that many people usually only eat or bake once a year, including myself. These cookies have the festive holiday flavors of ginger, cinnamon and molasses with just the right amount of chewiness. I'm sure Santa will love them with a cold glass of eggnog!
Gluten-Free Chewy Molasses Spice Cookies
1 3/4 cups all-purpose gluten-free flour
(my personal favorites are Pamela's Baking Mix, Bella All Purpose Baking Mix, and the GF Bistro)
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon xanthan gum
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1/3 cup black strap molasses
*white granulated sugar for rolling cookies
In a medium-sized bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, ginger, cloves, and xanthan gum. Set aside.
In the bowl of a standing mixer, beat the butter and sugar until light and fluffy. Add the egg and molasses. And beat on medium until combined.
Next, add the dry mixture to the wet until combined. Cover and refrigerate dough for 1 hour or overnight.
Preheat the oven to 350°F and line baking sheets with parchment or a Silpat.
Scoop out tablespoon-sized amounts of dough and roll into a ball between palms of hands then roll dough into granulated sugar to lightly coat.
Bake for 10-12 minutes, or until set. Let cool on a wire rack. Enjoy!
Makes about 24 cookies.