If you are looking for a classic chewy gingerbread molasses cookie with the perfect crunchy, cracks on top and a soft inside, I've got you - this is the recipe for you!
Ingredients
- 2 cups Gluten-free 1:1 baking flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ cup + 1 tablespoon butter or vegan butter softened
- 1 cup coconut sugar
- ½ cup molasses
- 1 tablespoon water
- 1 egg
Instructions
- Preheat oven to 350.
- Line two baking sheets with parchment paper.
- In a stand mixer, beat together the butter, 3/4 cup of the coconut sugar, molasses, water, and the egg.
- Next, in a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
- Slowly add the dry mixture to the batter - the dough should be thick.
- Transfer the cookie batter to the refrigerator and refrigerate for at least one hour.
- While the dough is chilling, put the remaining 1/4 cup sugar in a small bowl (this is what you will roll the cookies in).
- Remove the dough from the refrigerator.
- Next, quickly form 18 balls with your hand or cookie scoop.
- If, for some reason, your dough is sticky, wet the palm of your hand, and work quickly.
- Roll each one around in the bowl of sugar and line them up on the baking sheets.
- Gently press each one down with the palm of your hand because these cookies won't spread that much.
- Bake for 10-11 minutes.
- When they come out of the oven, they will be soft, but will firm up to the perfect texture.
Calories: 135kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 146mg | Fiber: 1g | Sugar: 13g | Vitamin A: 117IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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