Molasses Cookies

I got a nice package of extra items from Jen's pantry today, and included was a jar of molasses that said Gluten Free right on the bottle. Woot woot. It seems like I've been getting a lot of hand-me-downs lately, haha.

I was intrigued. I've never had molasses before. I opened the jar and smelled it... and was kind of grossed out. It reminded me of soy sauce, and smelled a little sour. Perhaps it had gone bad? A little research told me that it was just the way it smells. Onward.

The only way I thought to use molasses was in cookies... so here we go. This recipe doesn't make a very "gingersnap" type of cookie; molasses is the main flavor as opposed to ginger.
You can drop the molasses down to 1/3 cup and raise the ginger up to 1 1/2- 2 t. to amplify the gingersnap flavor.

When you bake these they give the house a heavenly, cozy aroma. Mmm.

Molasses Cookies

1/2 c. butter/shortening
1/2 c. brown sugar
1/4 c. sugar
1/2 c. molasses
1 egg
2 c. flour mix (contains xanthan gum)
1 1/2 t. baking soda
1/8 t. salt
1 t. cinnamon
1 t. ginger
1/8 t. nutmeg

Cream the butter & sugar. Add in the egg and molasses. Mix the dry ingredients, then mix everything together.
You have to refrigerate the dough or they will spread a lot.

I've had this problem a lot with cookies- I dunno what the deal is. Even when I barely cream the butter and sugar, and even when I use shortening instead of butter, they spread. The only solution I've found is refrigeration.

Anyway, coat teaspoonfuls of cold dough in sugar and bake at 350 for approximately 10 minutes. For softer, chewier cookies, watch them until the middle is set, and for crispier cookies leave them in a few more minutes. I made about half crispy and half chewy- both are awesome.

This makes about 2 dozen cookies