We did 12 days of cookies last year and really enjoyed it! Everyone was asking to do it again this year. Instead of doing it 12 consecutive days (which is a lot of pressure), I decided to spread it them out over 24 days. We kicked it off last night with one of our top favorites from last year Lightened Up Ginger Molasses that are adapted from the Healthy Maven.
These lightened Ginger Molasses Cookies come together with 10 ingredients in 1 bowl and can be adapted to be dairy and gluten free.
Tips & Adaptations
- Gluten Free – use a 1-1 All Purpose Flour as a replacement this is my favorite.
- Dairy Free – use a dairy free butter, this is my favorite (coconut oil should work as well, but hasn’t been tested).
- Sugar – I used organic sugar, but regular granulated or coconut sugar works as well
- Freezing Dough:
- After step 8 (scooping, rolling and flattening cookies) place the cookies you want to freeze on a parchment lined pan and put in the freezer for 1-2 hours.
- After they are frozen, place them in a zip lock bag or freezer safe container. Make sure they are sealed properly.
- They will stay in freezer for up to 3 months.
- When you are ready to cook, bake them from frozen and add 1-2 minutes onto cooking time.
- Freezing Baked Cookies:
- After the cookies have cooled completely place in a ziplock bag or freezer safe container. Make sure it is fully sealed otherwise you will have freezer burn.
- They will stay in the freezer for up to 3 months.
- To defrost take them out of the freezer 1-2 hours before you want to eat. You can also put 3-4 in the microwave for 30 seconds.
I made a big batch with Peter and froze half the dough. We will use later to enjoy use as part of gifts and / or a Christmas cookie dessert platter. Check out more of my Christmas Cookies here.
Ingredients
- 1/2 cup unsalted butter melted & cooled (a dairy free blend works as well)
- 1 cup sugar I used organic, coconut sugar works as well + 1/4 cup for rolling
- 1/2 cup unsulfured molasses
- 2 large eggs
- 3 1/4 cup regular white flour 1-1 gluten free flour blend works here
- 3 teaspoon baking soda
- 1 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 3 1/2 teaspoon ground ginger
Instructions
- Preheat oven to 350
- Line a baking sheet with parchment paper
- Combine flour, baking soda, salt, and spices in a bowl and whisk until combined.
- Whisk in 1 cup of sugar
- Add in egg, melted butter and molasses and stir until throughly combined
- Add extra 1/4 cup of sugar to a small bowl
- Using a tbsp or medium cookie scoop portion out a cookie, roll into a ball and then roll to coat each ball in sugar and place on baking sheet.
- Follow the same process until all the dough is done and then flatten each cookie with your fingers before baking (bake with about 12 cookies per pan).
- Bake for 10-14 minutes or until done to liking (10 for softer cookies and 14 for crispier)
- Let cool on sheet for 5 mins before removing to cool on a wire rack.
- Will keep for up to 5 days in an airtight container.
Notes
- Freezing Dough:
- After step 8 (scooping, rolling and flattening cookies) place the cookies you want to freeze on a parchment lined pan and put in the freezer for 1-2 hours.
- After they are frozen, place them in a zip lock bag or freezer safe container and make sure they are sealed properly.
- They will stay in freezer for up to 3 months.
- When you are ready to cook, bake them from frozen and add 1-2 minutes onto cooking time.
- Freezing Baked Cookies:
- After the cookies have cooled completely place in a ziplock bag or freezer safe container, make sure it is fully sealed otherwise you will have freezer burn.
- They will stay in the freezer for up to 3 months.
- To defrost take them out of the freezer 1-2 hours before you want to eat or pop 3-4 in the microwave for 30 seconds.
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!
