This recipe for a Warm Molasses Cookie came from my mother – she’s been using it since before I was born. It makes the tastiest gingerbread. Happy Baking, I hope you enjoy this as much as my family.
WARM MOLASSES COOKIE
2 ½ cups gluten-free measure for measure flour
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ground allspice
1 tbsp. ginger
½ tsp. salt
¼ cup sugar
1/3 cup dark un-sulfured molasses
½ cup dairy-free margarine
1/3 cup packed brown sugar
1/2 tsp. baking soda
1 egg (beaten)
Sift gluten-free flour, spices, salt and white sugar together
Heat molasses to boiling point and remove from heat
Add dairy free margarine and brown sugar
Stir until butter melts
Add baking soda and stir well
Pour over flour-spice mixture, stirring well
Add egg and knead until dough holds together
Chill slightly (it’s okay to leave it over night, but put it in a sealed Tupperware type container so the dough does not dry out)
Roll dough to desired thickness and cut with your favorite cookie cutters
Place cookies 2 inches apart on lightly floured pan, bake 8-10 minutes at 350’F
Remove cookies from pan as soon as baked
Let cool before icing – can also be eaten without icing
Yield – depends on the size of your cookie cutter(s)!
Warm Molasses Cookies: VIRTUAL COOKIE SWAP
Ingredients
- 2 ½ cups gluten-free measure for measure flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. ground allspice
- 1 tbsp. ginger
- ½ tsp. salt
- ¼ cup sugar
- 1/3 cup dark un-sulfured molasses
- ½ cup dairy-free margarine
- 1/3 cup packed brown sugar
- 1/2 tsp. baking soda
- 1 egg beaten
Instructions
- Sift gluten-free flour, spices, salt and white sugar together
- Heat molasses to boiling point and remove from heat
- Add dairy free margarine and brown sugar
- Stir until butter melts
- Add baking soda and stir well
- Pour over flour-spice mixture, stirring well
- Add egg and knead until dough holds together
- Chill slightly (it's okay to leave it over night, but put it in a sealed Tupperware type container so the dough does not dry out)
- Roll dough to desired thickness and cut with your favorite cookie cutters
- Place cookies 2 inches apart on lightly floured pan, bake 8-10 minutes at 350'F
- Remove cookies from pan as soon as baked
- Let cool before icing - can also be eaten without icing
- Yield – depends on the size of your cookie cutter(s)!
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