For various reasons there was no farmers’ market for us this weekend, but we did eat our weight in ice cream sandwiches, so it wasn’t a total wash.

Who cares if the ice cream was store-bought? Just sandwich some Haagen-Dazs vanilla between homemade spicy molasses cookies and call it a party.

Like I did with the popovers, I subbed Jules Gluten-Free Flour in place of the AP flour in the recipe and the cookies came out great. It’s been my experience that gluten-free cookies spread a bit more than regular, so I used a smaller amount of dough per cookie and they were absolutely perfect. Next time, I’ll try using coconut oil instead of the butter to see if that firms them up a little bit. (There’s less moisture in the cookies from the original recipe because it calls for shortening instead of butter, but man, that stuff gives me the willies.)

recipe after the jump

Spicy Molasses Cookies adapted from The Pioneer Woman Cooks

1 cup sugar
3/4 cup butter, softened
1/4 cup molasses
1 egg
2 cups AP flour (or an equal amount of Jules Gluten-Free Flour)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
dash ground mace
1/4 teaspoon salt
2 1/2 teaspoons baking soda

Preheat oven to 350 degrees.

Mix sugar, butter, molasses, and egg together until well combined.

Stir dry ingredients together lightly, then add to sugar mixture. Mix together until dough is combined.

Roll dough into walnut-sized balls, then generously coat each ball with sugar. (If using gluten-free flour, roll the dough into somewhat smaller balls, maybe 1/2 – 3/4 the size of a walnut.)

Place balls on a baking sheet and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.

Remove cookies from baking sheet and allow to cool. Put them in the freezer for 10 minutes or so before assembling ice cream sandwiches if that’s your ultimate goal.

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