Wednesday, December 28, 2011

Molasses Crinkle Cookies

When I saw a fellow blogger Lori aka Recipe Girl (also from San Diego) post about her gluten free cookies, I had to try them out for Christmas. I loved gluten ones I made years ago and since I can longer have them, these are a must try. They came out just the way I like my cookies, soft, dense and chewy and the spices weren't too strong, subtle infact. My kids enjoyed them as well. These freeze well too.

Molasses Crinkle Cookies {Gluten Free}
from Recipe Girl

1/2 cup + 2 tablespoons brown rice flour
1/2 cup + 2 tablespoons white rice flour
1/2 cup tapioca flour
1/2 cup sweet rice flour (aka Mochiko)
2 teaspoons baking soda
1 teaspoon baking powder
1 (scant) teaspoon xanthan gum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) salted butter, melted
1 cup granulated white sugar
1 large egg
1/3 cup dark molasses
additional small bowl of sugar for rolling

1. In a medium bowl, mix dry ingredients- flours through cinnamon.

2. In a large bowl, use an electric mixer to combine butter and sugar. Blend in the egg and then the molasses. Add in the dry ingredients, a little at a time, until you can no longer see any streaks of flour. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

3. Preheat oven to 350 degrees and line cookie sheets with parchment paper or silpat mats. Scoop out a spoonful of the dough, roll it into a ball with clean hands and roll it in the bowl of sugar. Place it on the cookie sheet and continue with the remaining cookie dough. Bake for 10 to 12 minutes, or until the cookies are crackled and set. Let the cookies cool for 10 minutes on the cookie sheet, then remove them to a wire rack to cool completely.

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