Christmas is coming! And while I genuinely believe the real reason of the season is Jesus (Happy Birthday!) I like to enjoy some festive traditions - like putting cookies out for Santa. (Err...in this case, my husband!)
These cookies happen to be Santa's favorite.
Actually, they are my favorites, too! They're gluten-free, dairy-free, and embody the spices of the holiday season. The secret to these cookies is in the flour. Bob's Red Mill 1:1 Gluten-Free Flour helps these cookies turn out. Other gluten-free blends haven't worked the same. If you do any GF baking, I encourage you to get some of this flour ASAP!
This recipe makes approx. 2 dozen cookies.
What You'll Need:
- 2 1/4 c. Bob's Red Mill 1:1 Gluten-Free Flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon organic corn starch
- 3/4 cup grass-fed butter, softened
- 1 cup organic (white) cane sugar
- 1 egg
- 1/4 cup molasses
- 1 tbsp. warm water
- Topping: 1/4 cup coarse organic sugar*
- Whisk together the flour, spices, salt, corn starch, and baking soda in a small bowl.
- Soften the butter (microwave for 15-25 seconds). Then, add butter into a large bowl and add the sugar to it. Blend, until butter-sugar mixture becomes creamy. Then, add the egg, molasses, and warm water and blend for 15-30 seconds using a KitchenAid or handheld blender.
- Slowly add dry ingredients into the wet mixture; thoroughly mix. When dough is formed, add 1/4 cup coarse sugar into a small bowl.
- Using a 1-tbsp. measuring spoon, create balls of dough. Roll dough in coarse sugar, and set each ball onto a prepared cookie pan (I used a cookie pan with parchment paper, instead of PAM spray). Flatten slightly. Bake for 9-11 minutes, then allow to cool on the cookie sheet for 3-4 minutes, before transferring to a flat surface to cool.
- Store in an airtight container for up to two weeks. These cookies retain their texture perfectly and they keep very well!