Crispy Ginger Molasses Cookies

Crispy Ginger Molasses CookiesCrispy Ginger Molasses Cookies – My New Favorite Cookie

Do you remember the Molasses Sugar Cookie recipe on the back of the bottle of Brer Rabbit Molasses? I certainly do. My college roommate and I baked them rather frequently. Crisp, chewy and spicy. Everything I wanted in a cookie (when I didn’t want chocolate chips). I found a recipe the other day for ginger cookies with molasses in an old Bon Appetit magazine. I made them gluten-free and subbed coconut oil for the vegetable shortening and my favorite local honey for the sugar. Let me introduce you to these gorgeous Crispy Ginger Molasses Cookies – my new favorite cookie.

Crispy Ginger Molasses CookiesJust-baked cookies on demand
Having frozen, unbaked cookies in a container in your freezer, you’ll never be without a quick dessert.

Harden balls of cookie dough on a tray in the fridge. Then pack them into a container and freeze. When you want cookies, take out as many or as few as you want to bake. Place them on a parchment paper or silpat lined double pan. In about 15 minutes, lightly flatten each cookie with the heel of your hand. Then bake them according to the recipe. Voila! Just-baked cookies on demand.

Double pans for baking cooking
Almost a guarantee that you’ll have perfectly baked cookies when you bake them on an insulated cookie sheet or a “double pan.” A double pan is easy. Two identically sized, rimmed baking pans placed one inside the other. In just a few minutes more than when baked on a single pan, you’ll have evenly golden cookies both top and bottom.

Crispy Ginger Molasses CookiesCrispy Ginger Molasses Cookies — Gluten-Free, Dairy-Free

 Adapted from a recipe by Dede Wilson in Bon Appétit Magazine. Crispy Ginger Molasses Cookies sport a perfectly cracked top along with their crisp texture and gingery goodness. Although I use a food processor to make these cookies, the directions are the same with an electric mixer.

Makes about 30 cookies Active time:  30 minutes
Total time:  1 ¾ hours including resting and baking time

2 cups gluten-free flour mix (I use Premium Gold Gluten Free Flaxseed & Ancient Grains) 2 teaspoons baking soda
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon sea salt
¾ cup (5 ½ ounces) coconut oil (room temperature)Crispy Ginger Molasses Cookies
½ cup light honey
¼ cup mild-flavored (light) molasses
1 large egg
1 tablespoon minced, peeled fresh ginger
¼ cup diced candied (crystallized) ginger
Scant ¼ cup organic sugar for rolling the cookies

  1. Whisk together the first 6 ingredients in a medium bowl.
  2. Crispy Ginger Molasses CookiesCream the coconut oil, honey and molasses together in a food processor until blended. Stop the processor to scrape down the sides once or twice.
  3. Mix in the egg and fresh ginger.
  4. Use the pulse button to just incorporate the flour mixture.
  5. Stop the processor to scrape down the sides.Crispy Ginger Molasses Cookies Then sprinkle on the candied ginger. Pulse a couple of times to distribute the ginger throughout the dough. Refrigerate the dough for 30 minutes.
  6. Drop balls of dough using a #40 scoop (1½ tablespoons) onto a shallow plate of organic sugar. Coat the cookies with the sugar. Place them on a baking sheet. Refrigerate for 20 minutes.Crispy Ginger Molasses Cookies
  7. Either freeze the cookies in a covered container after they are solid or bake them.
  8. Heat the oven to 350 degrees.
  9. Space the cookies 2-inches apart on an insulated or double-panned cookie sheet lined with either parchment paper or a silpat. Lightly flatten them with the heel of your hand.Crispy Ginger Molasses Cookies
  10. Bake for 10 minutes on the middle shelf. Rotate the cookies 180 degrees. Bake for another 5-6 minutes until the tops look dry.
  11. Remove the cookies from the oven. As these cookies are fragile when hot, cool them on the baking pan.

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