Molasses cookies (chewy)

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Mike brought home some gluten cookies the other day, and I instantly wanted what he had. No fair! I want cookies! Obviously I made them.

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This is the face Baby P gave me when I was taking pictures of cookies. This face changed when I gave him a cookie.

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Molasses cookies

Recipe adapted from Martha Stewart

2 c gluten free flour mix* (add 1/2 t xanthan gum if your mix doesn’t have it)

1/2 tsp baking soda

1 1/2 tsp cinnamon

1 t ground ginger

1/2 t nutmeg

1/2 t salt

1 cup sugar, plus more for rolling

1 1/2 sticks of butter, softened

1 egg

1/4 c molasses

Preheat oven to 350. Whisk together flour, baking soda, spices and salt, and set aside. Beat butter with sugar until well combined. Beat in egg, then molasses until well mixed. Slowly stir in the dry ingredients. Fill a small bowl with sugar (sprinkle in some cinnamon for extra credit!) and roll balls of dough in it and place on a cookie sheet, 3 inches apart. Bake 10-12 minutes, cool for a few on the cookie sheet, then let cool on racks.

If you don’t want your cookies to be as flat as mine, put the dough in the fridge for an hour or two before you bake them.

*The flour mix I use if I make it is here, but lately I’ve been alternating between Bob’s Redmill 1 to 1, Pamela’s Artisan flour blend, and Cup 4 Cup.



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