Santa's Favorite Ginger-Molasses Cookies

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!)

Ginger Molasses Table to Soul
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! 

Ginger Molasses 2

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*

The Method:

  1. Whisk together the flour, spices, salt, corn starch, and baking soda in a small bowl.
  2. 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.
  3. Slowly add dry ingredients into the wet mixture; thoroughly mix. When dough is formed, add 1/4 cup coarse sugar into a small bowl.
  4. 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.
  5. Store in an airtight container for up to two weeks. These cookies retain their texture perfectly and they keep very well!