50 States, 50 Cookies: New Hampshire

by // // No Comments

I love gingersnaps and molasses cookies. Always have. I like thin and crispy gingerbread cookies and I like a soft chewy molasses cookie. These are the soft & chewy kind. They have the perfect balance of flavors and they do not harden over time which is amazing. I will be making these around christmas time this year.

Molasses Cookies (New Hampshire) from Bob’s Red Mill united states of cookies

Ingredients
  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 2 tsp Baking Soda
  • 1 tsp ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 3/4 cup Butter melted
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 Egg
  • 1/4 cup Molasses
Instructions
  1. In a a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt.
  2. In a large bowl, mix together the melted butter, white and brown sugars and egg until smooth.
  3. Stir in the molasses.
  4. Gradually add the flour mixture to the wet ingredients, mixing well.
  5. Cover and chill dough for 1-2 hours.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Roll dough into 1 to 1/2 inch balls, and roll them in white sugar.
  8. Place cookies 2 inches apart onto ungreased baking sheets.
  9. Bake for 8 to 10 minutes in the preheated oven.
  10. Cool on wire racks.
  11. Store in an airtight container to keep from getting hard.
 

Leave a Reply

The CAPTCHA cannot be displayed. This may be a configuration or server problem. You may not be able to continue. Please visit our status page for more information or to contact us.