There is just something about a Ginger Molasses cookie that screams fall. I know I would gladly eat them any time of year but this flavour just makes you think of beautiful fall colours, cool days and snuggling up with tea and a blanket.
We continue on with the best month of the year…Cookie Month!
This recipe is made gluten free with quinoa flour but I am sure would be adaptable to regular flour if you only had that in the cupboard. You can also use vegan butter and egg replacer if you chose to make them vegan!
Ginger Molasses Cookies
- 2 cups Quinoa Flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/8 tsp nutmeg
- *1/4 cup turbinado sugar for coating cookies
- 1 large egg
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup molasses
- Preheat oven to 350 F (180 C).
- In a medium sized bowl, cream the butter and brown sugar until smooth.
- Beat the egg and molasses into the butter/sugar mixture until smooth. Set aside.
- In a large bowl, mix the quinoa flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg, blend well.
- Add the butter mixture to the flour mixture and mix well until a smooth dough forms.
- Roll enough dough to form 1 1/2 inch (4 cm) balls. You can also use a medium sized melon ball scoop for more precise measuring.
- Pour the turbinado sugar into a small bowl and roll each ball in sugar until evenly coated.
- Place cookies on a baking sheet and bake on the middle rack for 10 minutes.
- The cookies should be slightly browned on the bottom when they are done.
- Let cookies cool for 2-3 minutes before removing them from the sheet. Allow to cool completely on a cookie rack.
- These cookies can be stored in an airtight container in the fridge for a week or frozen for 4-6 weeks.
The gingery goodness of these molasses cookies go so well with some Chai or English breakfast teas. So yummy!