My cookies didn't spread. What happened?

My first question: what gluten free flour blend did you use? Unfortunately I can't test ALL gluten free flour blends, so that would be my first guess! Likewise, if you use cassava flour as suggested as a grain-free alternative above, the cookies simply won't spread as much. Another possibility is that the butter and sugar weren't creamed enough.

My cookies are fluffy, not chewy. Why?

Did you melt and cool the butter before creaming? This step is crucial for a chewy rather than fluffy cookie. Creaming also aerates the butter, creating a fluffy texture for room temp butter. Melting the butter before creaming cuts the aeration before it even begins.

Can I freeze these cookies?

Yes! I've kept baked gluten free ginger molasses cookies in the freezer for at least 4 months, and after a thaw they still taste fantastic. At this time, I have not tried freezing the dough.

Chewy Molasses Cookies (Gluten Free)

Description

In the winter months, a rich, chewy molasses cookie can't be beat. This gluten free version envokes all the holiday feels with warm spices and deep molasses flavor.

Ingredients

Units Scale

2 cups gluten free flour blend (I used Bob's Red Mill GF 1-to-1 Baking Flour)
1/2 teaspoon cinnamon
1 tablespoon ginger
1 1/2 teaspoons xanthan gum
1 3/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter (12 tablespoons), melted and cooled in fridge for a few minutes
3/4 cup cane sugar
1/3 cup unsulphured molasses
1 teaspoon vanilla extract
1 large egg, room temperature

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Instructions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the gluten free flour, cinnamon, ginger, xantham gum, baking soda, and salt.
In a large mixing bowl, cream the melted and cooled butter and cane sugar on high speed for 1-2 minutes until light and fluffy. Add the molasses and mix again until fully incorporated.
Add the egg and vanilla, mixing on medium speed until pale and fluffy.
Stir in the dry ingredients. Transfer the bowl to the fridge and let rest for at least 30 minutes.
Using your hands, form 2 inch balls of dough (approximately 2 tablespoons of dough) and place them about 3 inches apart on the baking sheet. Gently press each ball down to flatten it slightly. Bake 10-12 minutes, or until cookies have spread and are crackly on top. Let the cookies cool for a couple minutes on the baking sheet before removing to a wire rack to cool. Repeat as necessary in batches to use all of the dough.

Notes

For grain-free molasses cookies, use cassava flour — cut the amount of flour from 2 cups to 1 3/4 cups.