Gluten-Free Molasses Ginger Spice Drops
Crystallized ginger and spices turn ordinary drop cookies into special treats that burst with flavor.
Store these gluten-free Molasses Ginger Spice Drops in airtight containers at room temperature for up to 3 days. They freeze well.
MAKES 40 TO 48 COOKIES.
1 recipe Holiday Cookie Master Dough
3 tablespoons dark or light molasses
1½ teaspoons ground cinnamon
¼ teaspoon ground ginger
¾ cup chopped crystallized ginger
½ cup raisins
-Granulated sugar, to roll cookies
1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
2. Beat molasses into dough. Fold in cinnamon, ginger, crystallized ginger and raisins. Mix to combine.
3. Pour about 1 inch sugar into a low bowl. Scoop dough into teaspoon-size balls and roll in sugar.
4. Set cookies ½ inch apart on prepared cookie sheets. Place in preheated oven and bake 12 to 14 minutes. Remove from oven and cool completely.
Each cookie contains 89 calories, 4g total fat, 2g saturated fat, 0g trans fat, 13mg cholesterol, 10mg sodium, 14g carbohydrate, 0g fiber, 0g protein
For Molasses Ginger Spice Cookies, press dough balls into flat circles before baking. Bake as instructed.
Food editor Beth Hillson (glutenfreemakeovers.com), is author of Gluten-Free Makeovers.