Welcome to Mr. Farmer’s Daughter’s 12 Days of Cookies!
Many years ago my parents began a 12 Days of Christmas tradition with my sister and me. It began on the 13th of December and ran through Christmas day. It was so great to spread out the love (and gifts) for that period of time. So, I’m passing the tradition on to you in the form of cookie recipes! I’m going to keep the posts short because it’s Christmas time and I can’t be writing book-long posts for 12 days in a row. I just don’t have it in me to put that many words on paper. Suffice it to say, some of the recipes are favorites of ours, some I’ve adapted to be more allergen friendly and some are just recipes that I’ve wanted to play around with. All of them will be delicious though. Merry Christmas!!!
Day 11!
Gluten-free Chewy Ginger Cookies!
A version of this recipe has lived in my recipe notebook for many years. I can only assume that I made it when the whole household was able to eat wheat … and it was good, because I kept it. So, I took some time to rework the recipe to make it gluten-free and I was right! They’re delicious. They’re thick and chewy with a little bite of ginger, flavors of cinnamon and molasses with a fine sugared coating. Perfect with a cup of strong coffee or cold raw milk.
No notes on this one because it’s SO simple. I mixed it up in my Kitchen Aid, scooped them, rolled them and coated them in sugar. Bake until they flatten out and have deep cracks on the top. I pull them out a little sooner than you would think to make sure they stay chewy.
- ¾ c. butter, softened
- ¾ c. cane sugar
- ¼ c. blackstrap molasses
- 1 medium egg
- 2 c. gluten-free flour (I used King Arthur measure for measure)
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ginger
- ¼ tsp. salt
- Preheat oven to 350˚.
- Combine flour, baking soda, cinnamon, ginger and salt and set aside.
- Cream the butter and sugar.
- Add molasses and egg and mix well.
- Mix in flour mixture ½ cup at a time until it’s all mixed in. Dough will be a little sticky.
- Scoop dough by 1 ½ Tbls. and roll into ball.
- Roll in cane sugar and place on parchment-lined baking sheet, 3” apart.
- Bake for about 10 minutes until cookies flatten out and have cracks in the top. They should feel firm when touched lightly.
- Remove from oven and cool completely.
- Store in an airtight container.