Monday, June 20, 2016

Ginger Molasses Cookies (Pfeffernuse) Gluten Free

Ginger Molasses Cookies

1/2 cup butter
1/4 cup molasses (do not use blackstrap)
3/4 cup packed light brown sugar
1 tsp. vanilla

1 cup sorghum flour
1/2 cup brown rice flour
1 tsp. ginger
1 tsp. ground cinnamon
1/2 tsp xanthan gum
1/2 tsp. allspice
1/2 tsp. ground cloves
1/4 tsp. baking soda
1/4 tsp. salt

1/4 tsp ground black pepper if you prefer pfeffernuse, or leave out for ginger molasses cookies

1/2 cup chopped crystalized ginger candy (optional) but putting this in makes these cookies oh so awesome.

2 tbsp. sugar for rolling (DO NOT add this to the cookie dough)

Line 9 X 13 cookie sheet with parchment paper.

In medium bowl beat butter, molasses, brown sugar, and vanilla with electric mixer on low speed until well blended.  Add rest of the ingredient (except for the sugar for rolling) and beat well.

Roll into smooth balls (approximately 12) with hands, and roll each ball in sugar.  Place 2 inches apart and bake approximately 9 minutes in a 375 degree oven.

You will see little cracks on the top when the cookies are done, be careful not to over bake.

Cool on wire rack approximately 5 minutes.

Enjoy! :)


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