CRUNCHY COOKIE CONTAINING MOLASSES RECIPES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Steps:

• Make the Dough. Whisk together gluten-free flour, baking soda, ginger, cinnamon, and salt in a medium bowl. Set aside.
• Beat together the butter, brown sugar, and molasses on medium-high speed in the bowl of a stand mixer or with a handheld mixer in a large bowl until thick, about one minute. Stop the mixer. Scrape down the bottom and sides of the bowl. Turn mixer to medium-low, add the egg. Beat until combined. Stop mixer. Scrape the bottom and sides of the bowl. Add the whisked dry ingredients. Mix on low speed until a dough forms. One last time, scrape the bowl with a rubber spatula. Mix any dry flour into the dough with the spatula.
• Chill. Cover bowl and chill for 2 hours or overnight.
• Preheat oven and Bake. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
• Roll the dough into balls, about one tablespoon each. Roll dough into sugar topping, if desired. Place dough balls on the prepared baking sheet, about 2 inches apart.
• Bake until the cookies are set and slightly cracked, about 15 minutes.
• Cool on a Wire Rack. Remove pan from the oven and let cookies cool on the pan for 4 to 5 minutes. Transfer cookies to a wire rack and cool completely.
• Store in a sealed container for up to 4 days. Or freeze for up to 3 months.