Molasses Crinkle Cookies
Molasses, cloves, cinnamon, and ginger are the key ingredients that make the best Molasses or Ginger Snap cookies. These gluten free cookies will have you smiling as they bake in your kitchen. Perfectly soft with just enough crisp and some chia seeds snuck in there to add some extra goodness to this classic cookie.
Equipment
- 1 baking sheet
- parchment paper
- 1 large glass bowl
- hand mixer
- measuring cups, spoons, spatula, small cookie scoop
- small bowls to measure ingredients
- cooling rack
Ingredients
- 1/2 C butter, unsalted, softened
- 1 tsp refined coconut oil
- 3/4 C brown sugar
- 1 egg
- 1/2 TBSP chia seeds + 1 TBSP water mix in a separate bowl until chia seeds absorb the water
- 1/4 C molasses
- 2 1/2 C Emma's gluten free all purpose flour blend
- 1 TBSP psyllium husk powder
- 1 tsp xanthan gum
- 3 TBSP powdered sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
For Rolling
- 1/3 C granulated sugar
Instructions
- In a large glass bowl, mix butter and refined coconut oil with a hand mixer. Add brown sugar and mix well. Add egg and chia seed/water mixture and mix well. Use a spatula if needed to scrape down sides.
- Add molasses and mix.
- In a separate bowl, add gluten free flour blend, psyllium husk powder, xanthan gum, powdered sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and sea salt and mix well.
- Add dry ingredients to the wet ingredient in the large glass bowl and mix until well combined.
- Cover the bowl and place it in the refrigerator for 20-30 minutes for the dough to firm up.
- Preheat oven to 325 degrees F. Gather your baking sheet and place parchment paper on it. Make sure your parchment paper fits your sheet pan properly so that it's not curved up on the sides. You want the parchment paper to lie flat on the pan.
- In a small bowl, add 1/3 C granulated sugar for rolling the dough balls.
- Take dough out of the refrigerator. Using a small cookie scoop, scoop dough balls into the sugar. Coat completely and place on the baking sheet. Place a total of 12 round balls on the sheet pan. This recipe works best if you bake only one baking sheet at a time. Or at least that is my experience with my "old" oven.
- Bake for 10 minutes. Remove the sheet pan from the oven and let cookies cool on the sheet pan for 2 more minutes. Remove cookies to a cooling rack to finish cooling.