Gluten Free Molasses Spice Cookies
 
 
Ingredients
  • 3 ½ ounces (⅓ cup) granulated sugar, plus 2 ⅓ ounces (½ cup) for dipping
  • 11 ¼ ounces (about 2 ¼ cups) Gluten Free Cookie Dough Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon table salt
  • 2 teaspoons grated orange zest (optional)
  • 12 tablespoons unsalted butter (1 ½ sticks), softened
  • 2 ½ ounces (⅓ cup) packed dark brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 6 ounces (½ cup) dark molasses
Instructions
  1. Adjust oven rack to middle position and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Place ½ cup sugar in a shallow bowl; set aside.
  2. Whisk GF cookie flour, xanthan gum, baking soda, spices, salt, and orange zest in a medium bowl until thoroughly combined, set aside.
  3. Using a stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining ⅓ cup granulated sugar on medium high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add egg yolk and vanilla. Increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses. Beat until fully incorporated, about 20 seconds, scraping down sides of bowl as needed.
  4. Reduce speed to low and add flour mixture. Beat until just incorporated, about 30 seconds, scraping bowl down again as needed. Give dough a final stir with a rubber spatula to ensure that no pockets of flour remain at bottom of bowl. Dough will be soft.
  5. Scoop 1 tablespoon of dough per cookie, Roll half of dough balls in sugar and toss to coat. Place dough balls 2 inches apart on prepared baking sheet. Repeat with remaining dough.
  6. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone) approximately 11 minutes, rotating sheet halfway through baking. Do not overbake.
  7. Let cookies cool on baking sheet for 5 minutes; transfer cookies to wire rack and let cool to room temperature.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-molasses-spice-cookies/