Still chilly here in Wisconsin. Did you grab that cup of hot chocolate yesterday? I was glad to have some made when our youngest son got home from school. He had a little time before he had to go to back to school for basketball practice and an after school snack was definitely on the list. Also, to warm up our kitchen yesterday, I decided to bake some cookies. They were also great for the after school snack attack.
I love to bake and I'm always on the lookout for recipes that are easy, inexpensive and that I know my family will like. A good molasses cookie is always on the list for the mister. He walked in after work, grabbed one, and the first words out of his mouth were "Spice Cookies?" This is a favorite cookie recipe from The Basics and More Cookbook, my all time favorite cooking resource.
Below is the basic recipe. After a little trial and error I came up with a nice looking, crispy on the edge, soft in the middle cookie. Don't worry, no waste. The other cookies were good, just not as pretty as I wanted them to be. Today the plate is empty!
This is how I did the gluten free version:
I used King Arthur Gluten Free multi-purpose flour. By the way, this is not a sales pitch. I included the link so that you could clearly see which flour was used. Some sources say that this flour is about 155 grams per cup. I've found that with baking any cookie, I have much better results when I weigh the flour as opposed to measuring it by the cup. I now highly recommend the use of a scale for measuring flour. I think when adjusting for gluten free, each flour mix is a little different so measuring becomes even more of a necessity. Usually you can do a web search to find out the measurement per cup for various kinds of flours.
I also added 1/2 teaspoon of xanthan gum.
I used a stoneware pan rather than my usual metal pan. It seemed like that's what this cookie needed for the crisp edge and soft middle.
I baked at 350 degrees instead of 375. In my opinion the gluten free flours tend to brown a bit more and the hotter oven seemed to make them over done, even in the same amount of time.
With all certainty, make sure you chill the dough a minimum of 2 hours. Overnight would be better.
I dipped the dough balls into the powdered sugar before baking.
Sugar and Spice Cookies(original recipe)
¾ cup shortening
1 cup sugar
¼ cup molasses or sorghum
2 cups flour
2 tsp. soda
¼ tsp. salt
1 tsp. cinnamon
¾ tsp. cloves
¾ tsp. ginger
Blend together first 4 ingredients. Mix remaining ingredients and add to first mixture. Mix well.
Form into balls. Bake on a greased cookie sheet at 375 degrees for 10-12 minutes. Dip into powdered sugar while warm.
My notes: Chill dough for at least 2 hours or overnight. Roll in sugar before baking. Parchment paper is a plus.