Ginger Molasses Cookies (gluten-free)

I’m still thinking about these Christmas cookies we had yesterday! They’re gluten free, soft, and delicious :)

Recipe makes about 25 cookies (using this cookie scoop)

Ingredients

• 2 sticks salted butter, room temp

• ½ cup (96g) brown sugar

• ½ cup sugar (96g) + more for rolling

• ½ cup (168g) molasses

• 4 egg yolks, room temp

• 1 tsp vanilla extract

• 3 cups (445g) 1:1 gluten-free all purpose flour

• 2 tsp baking soda

• 1 tbsp ground ginger

• ½ tbsp cinnamon

• ½ tsp cloves

• ½ tsp nutmeg

• ¼ tsp cardamom

• [½ tsp salt if using unsalted butter]

Directions

1. Beat butter and sugars until fluffy. Add molasses, then add egg yolks and vanilla extract, mix.

2. In a separate bowl combine dry ingredients. Add to wet ingredients, mix well. 

3. Scoop dough with a cookie scoop, roll into a ball, then roll in sugar. Refrigerate dough balls for 2-3 hours or overnight. Remove from refrigerator 30 minutes before going into the oven.

4. Bake cookies 2” apart on parchment paper-lined cookie sheet in a 350F oven for 8-10 minutes. Remove from oven and gently flatten with a spatula if they are at all domed. Let cool for a minute before transferring to cooling rack.