Gluten Free Ginger Molasses Cookies

I don’t know about you, but every time I turn the corner there is a holiday treat awaiting my arrival.  And darn it – this is the first holiday cookie I've made! 

My roommate is gluten free so I decided to make a treat we could both enjoy.  I have always loved molasses crinkles and the Christmas issue of Bon Appetit had this recipe for Chewy Ginger Cookies.  I made a few adjustments to the recipe; I used gluten free flour and xanthum gum to substitute the all purpose flour, didn't use fresh ginger (too much ginger with the powder and crystalized ginger), and I replaced the shortening with butter.  There is just something about shortening that makes me feel gross.  I also used a little freezer trick to make this sticky dough a little easier to work with.  


I hope you enjoy this GF version and Happy Holidays!

Gluten Free Ginger Molasses Cookies
Adapted from Chewy Ginger Cookies, Bon Appetit December 2011
Makes 48

Ingredients
2 1/4 cups Gluten Free Flour (I used a premixed combination of potato, sorghum, tapioca, garbanzo, and fava bean flour)
1/2 tsp Xantham Gum (Follow recipe suggested on your flour mixture for cookies)
2 1/2 tsp ground ginger
   1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3/4 cup Dark Brown Sugar packed
2 Stick Unsalted Butter
1 large egg
1/2 cup Blackstrap Molasses
1 tsp vanilla extract
 1/2 cup Crystallized Ginger finely chopped
 1 cup Raw Sugar

Directions 

Preheat oven to 350˚F and arrange rack in upper third and lower third.  Line 2 baking sheets with parchment paper.  Combine gluten free flour, xanthan gum, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in medium size mixing bowl.  Using an electric mixer beat butter and brown sugar in a large bowl until well mixed and fluffy.  Add egg, molasses, and vanilla until blended.  Add flour mixture in two intervals (to avoid a disaster) until well combined.  Using a large spatula or spoon mix in crystalized ginger.  Dough will be very sticky and wet.   Place cookie dough in freezer for about 10 minutes.  Remove from freezer.  Place raw sugar in a bowl.  Using a tablespoon measure scoop dough and roll with your palms into a ball.  Note:  You may need to place the dough back in the freezer (mainly between batches) to prevent stickiness.  Roll cookie ball in raw sugar until well coated.  Place on parchment lined cookie sheet.  Keep cookies about 2” apart since they will flatten out during the cooking process.  Bake cookies for 10- 12 minutes rotating the top and bottom cookie sheet halfway through.  Repeat with remaining cookie dough.