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Gluten-Free Molasses Cookies
Gluten-Free Molasses Cookies
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Prep Time:
15 minutes
Total Time:
55 minutes
Irresistibly soft and chewy gluten-free molasses cookies bursting with cinnamon, ginger, and cloves, coated in sugar. Made with Betty Crocker™ Gluten Free Rice Flour Blend. Makes nearly 50 cookies, ideal for sharing at a cookie exchange or saving some for later.
Ingredients:
  • 1 cup packed brown sugar
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 2/3 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3 tablespoons granulated sugar
Instructions:
  • Preheat your oven to 350°F. Combine brown sugar, shortening, molasses, and egg in a large bowl using a spoon. Add all remaining ingredients except for granulated sugar.
  • Roll 48 rounded teaspoonfuls of dough into 1-inch balls, coat them in granulated sugar, and place them 2 inches apart on an ungreased cookie sheet.
  • Bake for 9 to 12 minutes until set and cookies look dry. Allow to cool for 1 minute, then transfer to a cooling rack.

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