I am a fan of blackstrap molasses right now, particularly in baked goods. So when I found a recipe for ginger cookies that used molasses I was super excited. The first time I made them it occurred to me that the dough was perfect for cut cookies, so I tried it out the second time and I was very happy with the results. There was a slight bit of tweaking needed, but nothing too difficult.
I’ve made these several times now and, I have to say, they’re going on my list of favorite cookies. They’re also a big hit when I take them places to share.
Anyway, happy Halloween! I hope you all have a safe and fun time filling buckets with sugar tonight!
Molasses Ginger Snaps (GF)
1/2 cup sucanat
1 tsp vanilla
1/4 cup blackstrap molasses
1 cup sorghum flour
3/4 cup tapioca flour/starch
1/4 cup potato starch
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 tsp ground ginger
1/4 tsp ground cloves
- Cream together the butter and sugar. Add the vanilla and molasses and mix well. In a separate bowl, combine all dry ingredients. Combine with the sugar/butter mixture and mix until smooth.
- Turn out the dough onto a piece of parchment paper and cover with another piece of parchment. Roll to 1/8-1/4 inch thickness, depending on how crispy you want your cookies to be. Chill for 10 minutes.
- Preheat oven to 350°F when the dough is finished chilling.
- Cut your shapes out and transfer them to a cookie sheet lined with parchment. A metal spatula works best for this. Re-roll scraps to preferred thickness and repeat.
- Bake for 15 minutes, rotating halfway. Allow to cool on the cookie sheet for 5 minutes before transferring to wire rack.
You can also make these as drop cookies rolled in extra sucanat. If you prefer to make them this way, be sure to use the underside of a measuring cup to squish them so that they bake evenly.