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.
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Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
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Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
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Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.
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