Molasses Crinkle Cookies

Now that it is the holiday season, I am wanting to eat the cookies my mom made when I was growing up. So I gave my Gluten Free Flour Blend a shot with one of my favorites: Molasses Crinkle Cookies. The original recipe calls for Shortening, but since it is no longer the 80s, I swapped that out for butter.

Yield: 28

Author: Kari Moore - Begrudgingly Gluten Free

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Molasses Crinkle Cookies

Delicious Molasses Crinkle Cookie to enjoy during the holidays... Or at any time of year.

Prep time: 10 MinCook time: 8 MinInactive time: 1 HourTotal time: 1 H & 18 M

Ingredients

• 3/4 c. Butter
• 1 c. Sugar (Plus extra for rolling cookie dough)
• 1/4 c. Molasses
• 1 ea. Egg
• 2 c. Kari's Gluten Free Flour Blend (or your favorite blend)
• 2 t. Baking Soda
• 1 t. Cinnamon
• 1/2 t. Cloves
• 1/2 t. Ginger
• 1/2 t. Salt

Instructions

1. Cream Butter and Sugar for about 2 minutes.
2. Add egg and Molasses and mix until combined.
3. Add the remaining dry ingredients. Mix until combined.
4. Chill for at least one hour or overnight. I usually chill it overnight.
5. Preheat oven to 350 degrees.
6. Rolled dough into balls, about 2 teaspoons worth of dough each. Then take each ball and roll in granulated sugar.
7. Place sugared dough balls on a sheet pan lined with parchment paper. Bake for 8-10 minutes. Make sure the cookies are spaced out a bit. They spread about double or so their size.
8. Place on cooling rack. Make sure cookies are cooled completely before placing in storage containers.