Just a quick housekeeping note – the blog has it’s own domain name now! the new web address is http://www.gabbysgfree.com so be sure to update all of your readers!
I can’t believe it is already December! I’m not sure how time has flown so quickly but it needs to slow down for a bit. I feel like just yesterday I was getting married and eating this pie at Thanksgiving. The holiday season is officially in full swing whether I like it or not. And truth be told, I like it. Even though fall is my favorite season, I do love winter quite a bit. I love cold weather and snow since I grew up in Phoenix, Arizona and never really experience any of winter’s seasonal bliss. In Arizona, there are no seasons – just hot and less hot. Now that I live in Virginia, we get all the seasons, including lots of snow and I’m not complaining.
The beginning of holiday season also ushers in the beginning of baking season for me. You may have noticed that a lot of my posts lately have been baking related. Baking is my true love, even more so than cooking, and the cooler months completely inspire me. The beginning of December always gets me a bit giddy because it means that baking season is really in full swing. There is so much holiday baking inspiration floating around and I wish I had the time to bake every single thing. I am going to try and bake as much as I can, and even made a list of things I want to bake to keep me on track. That list may or may not have 20 things on it. I guess I better get to it!
The first thing on my holiday baking agenda? Pillow-esque molasses drop cookies. I love all things molasses and spice
and everything nice so these cookies are always a necessity during the holidays. There are one of my mom’s favorite cookies and the husband is not complaining that there is a hefty batch of these around. These cookies are soft, cakey pillows of molasses and warm spices that are perfect alone, with a sprinkle of sugar, or a drizzle of simple royal icing. They pair perfectly with a tall glass of ice cold (soy) milk, red wine, and just about everything.
Gluten-free Molasses Drop Cookies
Yields: 2-3 dozen cookies, depending on size
Adapted from: Martha Stewart
315g gluten-free all purpose flour mix
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. sea salt
1/2 tsp. ground ginger powder
1/4 tsp. ground allspice
1/2 cup sugar
4 Tbsp. butter, melted
1/4 cup dark unsulfured molasses
1/4 cup vanilla soy milk (or milk/milk substitute of your choice)
1 large egg, lightly beaten
extra sugar for sprinkling
1. Preheat your oven to 375F.
2. Mix together flour, spices, baking soda, and salt in a stand mixer and mix until combined.
3. Melt butter in a microwave safe dish and add to flour mix.
4. Add your molasses, beaten egg, and milk to flour mix and mix until combined and smooth.
5. Pop your batter in the freezer for 15 minutes. You want the batter to be chilled and slightly firm but not frozen or hard. It should not be able to be fully rolled into a ball.
6. Scoop batter onto a baking sheet lined with parchment paper using a tablespoon. Smooth out tops with wet hands and press down just slightly to round out. Sprinkle tops with sugar. Space cookies about 2-3 inches apart on baking sheet. I could only fit about 6 cookies on my cookie sheet – that’s okay! These are big cookies and there is nothing wrong with that! If you want them smaller, use a teaspoon.
7. Bake for 12 minutes until bottoms are golden and tops are soft, but slightly firm to the touch.
8. Let cool on baking sheet for 3 minutes then transfer to cooling rack.