Spiced Molasses Cookies

BY Karen Morgan

Molasses Spice Cookies

The beauty of these cookies is that they are simultaneously crunchy and soft, which, to me, equals the perfect texture for just about any cookie. Plus, they are loaded with seasonal spices, making them the ideal way to say, “I love you” during the holidays and the cold winter months that are to persist until the dawning of spring. Adapted from a recipe by Carole Walter, of the many variations and methods that I attempted to make gluten free, her method was the only truly successful way. Furthermore, it is absolutely imperative that you only use the Purple Label Brer Rabbit Blackstrap Molasses as it is the only molasses that works in this recipe.
I enhanced the recipe by increasing the amount of ginger and then infusing the butter with it. I also added a healthy amount of cardamom to balance out the flavors. These cookies are so fantastic, one of my client’s husbands came by with her to pick up an order, just to “meet the lady that made ‘those crack cookies.’” Personally, I’ve never been more flattered in all my days of baking.

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# Autism, Celiac Disease, Gluten Free, Gluten Free Baking, Gluten Free Cookies, Gluten Free Gourmet, Gluten Free Living

Posted by Karen Morgan

Connie Q

Hi, I made these recently with not great results. Mine were too soft, didn’t have the pictured crackles on top of cookie, and were too gummy.
I think it could’ve been that I substituted xantham gum for the guar gum? 2 1/2 teaspoons seems like a lot of any kind of gum.
I really had high hopes for these, and want to experiment some more with this recipe until I get the molasses cookies I am craving!
Any suggestions would be much appreciated!
admin

Hi Connie,

Dear Connie,

Thank you very much for your inquiry and I am sorry to hear your recipe did not turn out successfully. However, the kind of molasses that you use is imperative. After many recipe trials during the writing of the cookbook, I realized that the ONLY molasses that garners a successful result is the Purple Label Brer Rabbit Blackstrap Molasses, the same one pictured on the blog. I have made note of this to the posted recipe for your convenience. Also, I never use xantham gum because it isn’t as elastic as the guar gum and although it does help baked goods stay together, it can cause items to dry out, so I do not recommend substituting.

To obtain the Brer Rabbit Molasses, go to bgfoods.com to find a local retailer of the product in your area. For the guar gum, go to nowfoods.com.

I am sorry for any inconvenience this has caused you and hope this information will shed light on your frustration. If you forward me your address, I’d be happy to send you some treats to show my gratitude for your patience and support.

Kindest Regards,
Karen Morgan
Connie Q

Wow, thank you Karen for your kind reply. I have always loved to bake, but am fairly new to gluten free baking. I appreciate any help. I used WHOLESOME brand organic blackstrap molasses. I will let you know how my next batch comes out with the suggestions you gave.
Sincerely,
Connie Quatermass
3229 Viewcrest Dr NE
Bremerton, Wa 98310
admin

I’ve also tried the Wholesome Organic blackstrap molasses and I got a very gooey result as well, so this is only good information for all of us. Thank you for letting me know which brand you used. The reason that only the Brer Rabbit Molasses works is because it has the perfect Ph balance for the the gluten free version. I hope you are able to easily find it. Definitely let me know how your next batch turns out and I’ll send you some treat the first of next week.
Connie Q

Thanks Karen for the treats! Sorry it has taken me SO long. They were both good, however I couldn’t help but hope you were sending me some of your Molasses Spice cookies! ;o)
I wanted to see how this recipe looks and tastes when done properly! LOL
Thanks again, you are a sweetie!!
Connie
admin

Hey Connie! No worries; I’m just glad you got the treats. I should of assumed you wanted the molasses spiced cookies. I can send you some at the end of the week. Hope you are well and thanks for the update!
Paradocs

I wonder if there is a typo in the recipe book. I followed the recipe and refrigerated overnight. My first batch just melted on the cookie sheet. Having nothing to loose, I added alsmost 1 full cup of rice flour and got a real good product. Is it just me? By the way yummy good flavor.
BigBird

No, no typo in the book~as I stated, the type of molasses that you use is imperative to the molasses spice cookies and the ginger ginger bread turning out. Be sure you use the purple label Brer Rabbit molasses. Thanks for the comment; it’s a great question!
Karen Morgan

No typo in the book~as I stated therein, the type of molasses you use is imperative to the molasses spice cookies and the ginger ginger bread turning out as each brand has a different pH. Be sure to use the Brer Rabbit Purple Lable.