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. ( 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!