Ingredients
Wet Ingredients
- 3/4 cup butter or dairy-free butter, room temperature
- 1 cup packed brown sugar
- 1 egg, room temperature
- 1/4 cup unsulphured molasses
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups gluten-free all-purpose flour with xanthan gum (such as GFJules)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Large pinch of ground black pepper
For Coating
- Turbinado sugar, for rolling the dough balls
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and brown sugar together until the mixture is light, fluffy, and well combined. This usually takes about 1-2 minutes depending on the softness of your butter.
- Add Wet Ingredients: Mix in the egg, molasses, and vanilla extract until fully incorporated. The mixture will take on a rich caramel color.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and black pepper, ensuring all spices are evenly distributed.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, about half at a time, mixing gently to combine. Be careful not to overmix to maintain a tender texture.
- Chill Dough: Cover the cookie dough and refrigerate for 30 minutes up to an hour. Meanwhile, preheat your oven to 350°F (175°C).
- Shape Cookies: Using your hands, roll the chilled dough into balls approximately 1 to 1 1/2 inches in diameter.
- Coat with Sugar: Pour turbinado sugar into a small bowl. Roll each dough ball in the sugar to coat thoroughly, then place them on a baking sheet spaced about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 11-12 minutes or until the tops are crinkly and the centers appear fully baked.
- Cool: Allow the cookies to rest on the hot baking sheet for at least 10 minutes to set before transferring them to a wire rack or container.
- Store: Once completely cooled, store the cookies in an airtight, sealed container to maintain their soft and chewy texture.
Notes
- Room temperature ingredients help achieve a smooth, creamy batter.
- Chilling the dough is essential for easier handling and better cookie shape.
- Turbinado sugar adds a nice crunch and sparkle to the cookie tops.
- You can substitute dairy-free butter and egg replacers to make this recipe dairy-free or vegan, but texture might vary.
- Store cookies in an airtight container at room temperature for up to one week.
- For a more intense ginger flavor, consider adding a pinch of ground cardamom or extra ground ginger.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
