Best Gluten Free Soft Molasses Drops Recipes

SOFT MOLASSES DROP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat sugar, sour cream, butter, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ginger and salt.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with additional sugar while warm.

LUCINDA'S MOLASSES DROPS

Steps:

• Preheat oven to 375 degrees. Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves. Whisk in brown sugar. Stir in melted butter, molasses, milk, and egg. Fold in candied orange peel.
• Roll 1 tablespoon or 1/2 teaspoon dough into a ball. Roll in sanding sugar, and transfer to parchment-lined baking sheets. Repeat with remaining dough. Chill in refrigerator for 5 minutes. Flatten each ball with the bottom of a glass. Bake for 12 minutes. Transfer cookies to wire racks, and let cool.

GLUTEN FREE MOLASSES CRINKLES

Steps:

• Preheat the oven to 350 degrees.
• Mix all the dry ingredients together and remove all lumps.
• Mix in the butter, egg and molasses.
• Shape the dough into balls and drop onto the cookie sheet.
• Bake for around 15 minutes and remove the cookies from the cookie sheet immediately.

GLUTEN-FREE MOLASSES COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
• Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.

GLUTEN-FREE SOFT MOLASSES COOKIES

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.

GLUTEN-FREE SOFT MOLASSES DROPS

Steps:

• Measure first 8 ingredients in given order into a mixing bowl.
• Stir baking soda into hot coffee.
• Add and beat dough until thoroughly blended.
• Drop by tablespoons onton greased cookie sheets.
• Bake in 375* oven for 10 to 12 minutes.
• Cool on wire racks.
• Enjoy!