Wheat Free Soft And Spicy Molasses Cookies Recipes
SOFT MOLASSES COOKIES V
Celebrate the winter months with spicy and soft molasses cookies. Great for eating with a hot cup of coffee.
Provided by sal
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 15.1 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 111.5 mg, Sugar 5.8 g
WHEAT-FREE SOFT AND SPICY MOLASSES COOKIES
Yummy! You won't even miss the wheat!:] This could be made gluten-free by subbing brown rice flour (or other gluten-free flour) for the spelt flour and the oats. You may add some finely chopped nuts, if you'd like.
Provided by Missmagill
Categories Bar Cookie
Time 25m
Yield 2 cookies, 27 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cream the butter, sugar, and mollases in a mixer on medium speed.
- Reduce speed to slow.
- Slowly add in other wet ingredients, followed by the dry ingredients.
- Grease a cookie sheet.
- Drop the batter by tablespoons onto the cookie sheet.
- Bake for 10-15 minutes in the 350 degree oven.
- Allow to the cookies to cool before removing them from the sheet.
GLUTEN-FREE SOFT MOLASSES COOKIES
Make and share this Gluten-Free Soft Molasses Cookies recipe from Food.com.
Provided by cynthiagibas
Categories Dessert
Time 2h30m
Yield 60 serving(s)
Number Of Ingredients 16
Steps:
- Cream butter with brown sugar until smooth.
- Stir in egg and salt.
- Add molasses and buttermilk, stir.
- Sift together flours, baking soda, and spices. I strongly recommend sifting because chestnut flour can be a little lumpy. Note: the ratios of the four flours I used can be adjusted to your taste. Brown rice and sorghum flours are whole-grainy and do make the cookies a little less soft, while chestnut flour has a strong taste of its own. Play with the ratios to change the texture.
- Add about 3 cups of the flour mixture to the wet ingredients and mix in (you can use an electric mixer) until smooth.
- Add the remaining flour, the dough should be stiff enough that you'll probably have to stir this in by hand.
- Cover and refrigerate overnight.
- Roll dough out on a floured board to about 1/4" thickness.
- Cut circles or shapes. This dough makes good gingerbread men.
- Bake 15 minutes at 375.
- Cool. Frost with a soft cream cheese frosting if desired.
Nutrition Facts : Calories 85.1, Fat 3.4, SaturatedFat 2, Cholesterol 11.4, Sodium 118.3, Carbohydrate 13.4, Fiber 0.4, Sugar 7, Protein 0.7
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