Ginger Molasses Cookies Recipe
Ginger Molasses Cookies recipe that is both gluten-free and dairy-free. The best quick and easy chewy ginger crinkle cookies ever!
Cost $ 0.15 cents per cookie
- 3/4 cup solid shortening (Crisco)
- 2 cup sugar plus extra 1/2 cup to roll cookies
- 2 cup gluten-free all-purpose flour sifted (if desired, use a NON GF flour -- same amount)
- 1 tsp baking soda
- 1 TBSP ground ginger
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1/4 cup molasses
- 1 large egg room temp
Preheat oven to 350° F. Line a baking sheet with parchment paper and reserve.
Cream shortening with sugar in the bowl of an electric mixer at low speed until homogeneous. Sift flour into the bowl and add baking soda, salt, and spices. Mix in until combined. Whisk in molasses and the egg until combined.
Transfer the dough to a surface lined with plastic wrap and form a log. Wrap and place to rest in the fridge for 2 hours, or overnight. Using a tablespoon as measurement, roll dough into balls and then in sugar. Place onto the lined sheet, leaving about 2 inches apart between them.
Bake for about 11-13 minutes or until set. Transfer pan to a rack and let Ginger Molasses Cookies cool completely. Enjoy!
Calories: 115kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 34mg | Potassium: 39mg | Fiber: 1g | Sugar: 13g | Vitamin A: 7IU | Calcium: 11mg | Iron: 1mg
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