Gluten Free Soft Molasses Drops Recipes

GLUTEN-FREE MOLASSES COOKIES

Gluten-Free Molasses Cookies image

The best gluten-free molasses cookies are soft and chewy, filled with the flavors of cinnamon, ginger and cloves, dipped in sugar, and, of course, gluten free! These cookies taste just like classic molasses cookies but use Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, a great all-purpose substitution for wheat-based flour. This recipe makes almost 50 cookies, enough to bring to a holiday cookie exchange or perfect for enjoying them at home and freezing the leftovers for later.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 48

Number Of Ingredients 12

Ingredients

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 2/3 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon xanthan gum
1/4 teaspoon salt
3 tablespoons granulated sugar

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.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 g, TransFat 0 g

GLUTEN-FREE SOFT MOLASSES DROPS

Gluten-Free Soft Molasses Drops image

Soft, chewy, and moist... these spicy cookies are best enjoyed with a nice tall glass of milk! Or some vanilla flavoured rice milk, in my case... LOL!

Provided by katii

Categories Drop Cookies

Time 30m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 sweet rice flour
1 cup potato starch
1 cup light stoneground buckwheat flour
3/4 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup blackstrap molasses
3/4 cup butter, softened
1 egg
1 1/2 teaspoons baking soda
1/2 cup hot coffee or 1/2 cup hot milk

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!

Nutrition Facts : Calories 99.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 15.3, Sodium 126, Carbohydrate 15.6, Fiber 0.6, Sugar 8.3, Protein 0.9

SOFT MOLASSES DROP COOKIES

Soft Molasses Drop Cookies image

The wonderful aroma and flavor of these spiced cookies will bring back memories of Grandma's kitchen! Make it your way with the delicious variation below.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 48

Number Of Ingredients 12

Ingredients

1 cup sugar
3/4 cup sour cream
1/2 cup butter or margarine, softened
1/2 cup shortening
1/2 cup molasses
1 egg
3 cups Gold Medal™ all-purpose flour*
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
Additional sugar

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.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 1/2 g

GLUTEN FREE MOLASSES CRINKLES

Gluten Free Molasses Crinkles image

This is a gluten free recipe that requires no refrigeration of the dough. It is made from soy and buckwheat flour. Despite the name having wheat in it, there is actually no gluten in buckwheat flour. I adapted this recipe from a traditional molasses crinkle recipe. They are raised version of the gluten free cookies. Hope you enjoy!

Provided by ash75920

Categories Dessert

Time 35m

Yield 25-30 cookies, 7 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
1/4 cup white sugar
1 cup firmly packed brown sugar
1 egg
1/2 cup molasses
1 1/4 cups soy flour
1 cup buckwheat flour
2 tablespoons xanthan gum
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
2 teaspoons ground ginger
granulated sugar (for topping the cookie)

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.

Nutrition Facts : Calories 471, Fat 17.8, SaturatedFat 9.2, Cholesterol 65.1, Sodium 571.8, Carbohydrate 73.5, Fiber 2.2, Sugar 51.3, Protein 9.1

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