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Steps
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.
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Spray the inside of the measuring cup with gluten-free cooking spray so molasses will slide out of the cup easily.
Roll the cookies in coarse sugar (raw sugar) instead of granulated if you want cookies with larger flakes of sugar.
Make baking smoother by using two baking sheets. Bake only one tray of cookies in the oven at a time. While preparing the other tray of cookies, wait until the baking sheet is cool before placing dough on the sheet.
Don’t over bake these cookies. Oven times may vary, so check the cookies to see if they are done at 9 minutes and then take them out when they are just baked.
Store cookies in an airtight container to keep them fresh and soft.
Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
