Gluten-Free Molasses Cookies

Molasses cookies are timeless...each generation can enjoy the full flavor of this cookie! MORE+ LESS-

By Betty Crocker Kitchens

July 16, 2013

cup packed brown sugar

3/4

cup shortening

1/4

cup molasses

egg

2 2/3

cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend

teaspoon baking soda

teaspoon ground cinnamon

teaspoon ground ginger

1/2

teaspoon ground cloves

1/2

teaspoon xanthan gum

1/4

teaspoon salt

tablespoons granulated sugar

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1

Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
2

Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
3

Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
These cookies freeze well, and they also make good cookies to ship in care-packages.
This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.