Sadly, it’s somehow been 6 months since my last post. I’m a little embarrassed to even make my way back to this blog after such an absence…but I do so with a tasty gift! I managed to convert one of my favorite holiday recipes into a gluten-free version which just took second place in an office bake-off! These tasty little treats are so good I can’t keep them to myself (though I am tempted to start selling them as a source of income…)
Chewy Ginger Spice Cookies
2 cups Pamela’s Gluten-Free Baking and Pancake Mix, spooned and leveled
(OR replace gluten-free baking mix with 2 cups all-purpose flour + 1 1/2 teaspoons baking soda + 1/2 teaspoon salt)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
1 cup sugar + ½ cup sugar for rolling (I used raw turbinado sugar)
3/4 cup unsalted butter(or Earth Balance Buttery Spread), softened
1 large egg
1/4 cup molasses
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt (or gluten-free baking mix) and spices; set aside.
2. In a shallow bowl, place 1/2 cup sugar; set aside. With an electric mixer, beat softened butter and 1 cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3. Pinch off and roll small amount of dough (about 1 Tbsp) into a balls, rolling in reserved sugar to coat.
4. Arrange balls on baking sheet lined with parchment, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, about 10 minutes (if you overbake them, the cookies will be crunchy not chewy). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container.
The result is about 3-4 dozen deliciously spicey and surprisingly chewy little treats that are so beautiful, several people have commented to me over the years that they look store-bought! I hope you enjoy these yummy cookies for the holidays!
