It is autumn, and everything ought to be ginger (and pumpkin, and peppermint). I’ve been wanting to experiment more with gluten-free desserts, and these cookies—adapted from my grandmother’s repertoire of delicious things—seemed like they might be more forgiving of the gluten swap, since they’re thinner and finer than many cookies.
I will share my (unquestionably thrilling) cookie-process with you here; while I do want to tweak the recipe some more, I was pleased with how they turned out!
These cookies are much more time-consuming to make than one might expect: since they’re so thin, it takes many batches to use up all the batter, and since the baking time is so brief, you must hover nearby like an anxious mother bird the whole time. However, once you get into the swing of it, it ain’t so bad.
The method that ended up working best for me was to have two pieces of parchment paper in rotation, so that while one batch was baking, I could work on spreading the cookie batter onto the other paper. Once a batch finished, it became a fairly simple matter of swapping the papers, popping the new batch immediately into the oven, setting my timer, spatulizing off the baked cookies, and starting to spoon out a new batch.
The next time I make these, I would be curious to experiment with other sweeteners—perhaps agave nectar—as I am not a huge fan of corn syrup. However, since I had never made these with gluten-free flour before, I didn’t want to stray too far from the reliable original recipe right out of the gate.
Warning: you may proceed to read the following recipe only if you intend to bake these cookies yourself. Once you have read this recipe, you are forever sworn to secrecy about the ingredients list. If you are interested in eating these cookies without baking them yourself, then please stop reading now, and simply trust us that all of the cookies’ ingredients are healthy—they’re basically made out of kale and quinoa—and that they definitely don’t involve three different kinds of sweetener. Shhh, shhhhh.
Gluten-Free Ginger-Molasses Cookies
- 1/2 cup butter
- 1/2 cup sugar
- 1/4 cup molasses
- 1/4 cup Karo Blue Label [dark corn syrup]
- 1/4 cup milk
- 1.5 tsp. ginger
- 1.5 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1.25 cup gluten-free all-purpose flour
- 1 rounded tsp. baking powder
- On medium heat, melt the butter, then stir in the sugar until it’s dissolved.
- Stir the Karo, molasses, and milk into the butter-sugar mixture.
- Put the ginger, cinnamon, nutmeg, and cloves in a large bowl. Add in the molasses mix, and stir to blend.
- Combine the flour and baking powder. Sift them into the molasses mix in 4 batches.
- Using the back of a teaspoon, spread the mixture by 1/2tspfulls, very thin, onto a cookie sheet lined with a piece of parchment paper. [The original recipe suggests a buttered cookie sheet or a Teflon sheet; however, I really enjoy using parchment paper.]
- For each batch: bake at 350º for 3 minutes. Turn pan and bake 2-3 minutes more. Watch closely near the end of the baking time. If they stick to the paper, put back in oven for 1 minute.
- Remove with spatula. Cool on rack. Store tightly sealed.
Here’s a bonus photo of how I spread them on the cookie sheet. I think they may still need to be spread thinner, but this worked: