Ingredients:
Dry Ingredients:
- 2 cups gluten-free baking flour blend (ensure the blend contains xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves (optional)
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup (1 ½ sticks) unsalted butter, softened at room temperature
- ¾ cup packed light brown sugar
- 1 large egg, room temperature
- ¼ cup unsulphured molasses
- 1 teaspoon pure vanilla extract
Additional:
- Granulated sugar, for rolling the dough (optional)
Instructions:
- Prep the dry ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, cinnamon, ginger, cloves (if using), and salt. Set aside.
- Cream the butter and sugar: Using an electric mixer or a large bowl with a hand mixer, cream together the softened butter and brown sugar until light and fluffy, for about 1-2 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine wet ingredients: Add the egg, molasses, and vanilla extract to the creamed butter and sugar mixture. Beat on low speed until just combined.
- Incorporate the dry ingredients: Gradually add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just incorporated after each addition. Be careful not to overmix the dough.
- Chill the dough: This is a crucial step for gluten-free cookies. Cover the dough with plastic wrap or place it in an airtight container and refrigerate for at least 4 hours, or ideally overnight. Chilling allows the dough to firm up and the flavors to meld.
- Preheat the oven: When you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape and roll the cookies (optional): If you prefer a sugar coating on your cookies, prepare a shallow dish with granulated sugar. Scoop the chilled dough using a tablespoon or cookie scoop and roll it into balls. You can then roll the balls in the sugar for a sparkly finish.
- Bake the cookies: Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- Ensure your gluten-free flour blend contains xanthan gum, which helps bind the ingredients and achieve a chewy texture.
- Chilling the dough is essential for preventing the cookies from spreading too much and ensuring a chewier texture.
- If you don’t have a gluten-free flour blend with xanthan gum, you can use a combination of almond flour, oat flour, and tapioca flour, but the texture of the cookies might be slightly different.
- Feel free to adjust the spices to your preference. You can add a pinch of nutmeg or allspice for a more complex flavor profile.
- Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
