* 1 cup (227g) salted butter * 1 1/2 cups (250g) brown sugar * 1/4 (50g) cup granulated sugar for cookies + 1/4 cup (50g) for dusting * 1/3 (113g) cup molasses * 2 tsp vanilla extract * 1 egg * 1 tsp salt * 1 tsp ground ginger * 1 tsp cinnamon * 2 3/4 cups (305g) flour * *If using gluten-free flour, add 1 tsp xanthan gum* * 1/2 cup (48g) almond flour * 1 1/2 tsp baking soda
Directions
1. In a bowl, cream together 1 cup (227g) salted butter, 1 1/2 cups (250g) brown sugar, 1/4 cup (50g) granulated sugar, 2 tsp vanilla extract 2. Mix in 1 egg 3. Mix in 1/3 (113g) cup molasses 4. In a separate bowl, stir together 2 3/4 cups (305g) flour, 1/2 (48g) almond flour, 1 tsp salt, 1 tsp ground ginger, 1 tsp cinnamon, and 1 1/2 tsp baking soda 5. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined 6. Put 1/4 cup (50g) granulated sugar in a small bowl 7. Line a baking pan with either parchment paper – OR – cooking spray 8. Take out golf ball sized portions of dough, and roll them in the sugar bowl before placing evenly spaced out on pan 9. Bake the biscuits in the oven at 350°F (180°C) for 10-12 minutes 10. Allow the biscuits to cool for a minimum of 15 minutes before digging in (or don’t… I’m genuinely the worst at this and always dig in right away) 11. Enjoy!
Providence451
I just made these, but I use demerara sugar, it caramelizes so nicely.
2 Comments
[Recipe Link](https://www.sarahfreia.com/blog/gluten-free-sugar-coated-molasses-cookies-recipe)
Ingredients
* 1 cup (227g) salted butter
* 1 1/2 cups (250g) brown sugar
* 1/4 (50g) cup granulated sugar for cookies + 1/4 cup (50g) for dusting
* 1/3 (113g) cup molasses
* 2 tsp vanilla extract
* 1 egg
* 1 tsp salt
* 1 tsp ground ginger
* 1 tsp cinnamon
* 2 3/4 cups (305g) flour
* *If using gluten-free flour, add 1 tsp xanthan gum*
* 1/2 cup (48g) almond flour
* 1 1/2 tsp baking soda
Directions
1. In a bowl, cream together 1 cup (227g) salted butter, 1 1/2 cups (250g) brown sugar, 1/4 cup (50g) granulated sugar, 2 tsp vanilla extract
2. Mix in 1 egg
3. Mix in 1/3 (113g) cup molasses
4. In a separate bowl, stir together 2 3/4 cups (305g) flour, 1/2 (48g) almond flour, 1 tsp salt, 1 tsp ground ginger, 1 tsp cinnamon, and 1 1/2 tsp baking soda
5. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
6. Put 1/4 cup (50g) granulated sugar in a small bowl
7. Line a baking pan with either parchment paper – OR – cooking spray
8. Take out golf ball sized portions of dough, and roll them in the sugar bowl before placing evenly spaced out on pan
9. Bake the biscuits in the oven at 350°F (180°C) for 10-12 minutes
10. Allow the biscuits to cool for a minimum of 15 minutes before digging in (or don’t… I’m genuinely the worst at this and always dig in right away)
11. Enjoy!
I just made these, but I use demerara sugar, it caramelizes so nicely.