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Ginger Molasses Cookies That You Simply Can’t Resist

My husband says that I’ve out done myself.
That makes me smile.

I bet you were expecting another pumpkin recipe?
Well, not today my friends. Today, we’re talking about cookies.
Ginger Molasses Cookies.  

These are the kind of ooey-gooey cookies that pair wonderfully with a tall glass of milk,
a gorgeous October day and family hang out time. Of course, they aren’t terrible first thing
in the morning; a hot cup of coffee in one hand, the morning paper in the other, snuggled under a
cozy blanket, sitting in your favorite lounging chair by the fire. Yep, they pretty much rock with
anything you’re up to. They are delicious and I’m fighting the temptation to go eat another one
right about now!

The days are getting shorter and cooler.  I pulled out all of my scarves and I’m making peace
with storing my Havaianas for the Winter.  However, I will be wearing my favourites in the house,
all through the snowy months! I can’t help it, they’re the best.

Have you put your flip flop days behind you for the year or are you still holding on?
I do hope that it’s one or the other and that you’re not wearing them with socks…
because I have to say, that is a travesty.

Whether you are wearing loafers or going barefoot,
may I suggest making these cookies at once! They really are just right
for this time of year.  All that ginger and clove heat the tummy right up
and make you feel mushy & warm inside out.  Yum!

Okay, I better go to bed, before I sneak into the kitchen and do something I won’t regret at all!

 
 

Gluten-Free Ginger Molasses Cookies
Makes 10 Large Cookies
 
2 cups white rice flour
3/4 cup dark brown sugar
3/4 cup butter
3/4 cup molasses
1egg
1 tsp baking soda
1 tsp xanthan gum (optional)
2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp clove
1/2 tsp nutmeg
1 tsp pumpkin spice
 
In a medium bowl, mix together flour, baking soda and all spices.
In a separate small bowl, blend butter and sugar, add in egg and mix well.
Pour into dry mix. Add molasses, and then xanthan gum.  Mixture
should be thick but smooth.  If it’s crumbly, add a spoonful more of molasses.
On a greased cookie sheet, spoon large rounds of batter and flatten slightly –
making a good sized cookie (3 inches/8 cm wide). Bake for 15 minutes
at 350F.  Let cool for 5 minutes before serving and devouring like
the cookie monster!
Emily Smith
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