Espresso Molasses Holiday Crinkles (Gluten-Free)
Looking for the perfect, non traditional holiday cookie? Well look no further ; ). With the unexpected addition of espresso, these sweet, crispy on the outside, chewy on the inside cookies provide just the perfect afternoon pick me up. Best served with coffee of course, or - hot cocoa.
Servings: 2 dozen
- 262 g 2 cups gluten free flour (I recommended King arthur 1-1)
- ½ tablespoon espresso finely ground
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon cardamom
- 3/4 cup 170g / 1 ½ sticks unsalted butter, softened to room temperature157g (¾ cup) granulated sugar
- 1 large egg
- 102 g 3.5oz. / ⅓ cup dark molasses
- Raw sugar for rolling
- Powdered sugar for dusting
Preheat oven to 375 degrees. Lightly grease two baking sheets or line with parchment paper.
In a small bowl, combine all dry ingredients. Stir until incorporated and set aside.
In an electric mixer beat sugar and butter for 1 to 3 minutes.
Add egg. Beat until well combined.
Scrape bowl. Add the molasses and beat again until smooth.
Place raw sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls lightly.
Roll each ball in sugar and place on baking sheets, spacing 2” apart.
Bake cookies for 8 to 10 minutes, or until cookies are puffed, cracked, and just set around the edges.
Transfer to wire racks and let cool.
Sprinkle powdered sugar over cookies and enjoy!