Comments on: Gluten-Free Molasses Cookies

By: Emily

Emily — Sun, 16 Mar 2025 15:19:27 +0000

In reply to Erica. This review!!!! I'm so glad you loved them as much as we do, Erica!

By: Erica

Erica — Sun, 16 Mar 2025 01:10:05 +0000

These were SOOOOO goood!!! Oh my word… absolutely delicious. Such great flavor, perfect texture, and they are picture-perfect as well. Everyone loved them. Will definitely add these to my faves! Thank you!

By: Emily

Emily — Mon, 09 Dec 2024 14:48:07 +0000

In reply to Julia. Hi, Julia! Reducing the baking soda was the most likely culprit. Baking soda does help with rise, but it actually causes spread as well. Baking soda reacts with acidic ingredients (in this recipe, that's the molasses) to create the reaction. In this recipe, the reaction between the baking soda & molasses will cause the cookies to rise/inflate earlier in the oven, which helps them spread more as the bake time goes on. If you used less baking soda, your cookies will have spread less, which will mean a puffier, softer cookie, rather than a thinner, chewy cookie. I recommend following the recipe as written, for best results. Cutting the leavening in half will drastically change the outcome of the cookie. (This article does a great job explaining the difference between baking powder & baking soda.)

By: Julia

Julia — Mon, 09 Dec 2024 13:17:26 +0000

I a not sure why I had very different results, but mine were fluffy and not at all chewy. I used Kimg Arthur GF flour and only used 1 teaspoon of baking soda, but in theory that would’ve made it rise less???

By: Sophie

Sophie — Mon, 11 Nov 2024 22:50:04 +0000

These are so pretty! They smell just like Christmas!

By: Emily

Emily — Fri, 08 Nov 2024 13:20:13 +0000

In reply to Rachel W.. I bet that was FANTASTIC! Thanks so much for sharing. You completely made my day with this review!

By: Rachel W.

Rachel W. — Thu, 07 Nov 2024 17:49:16 +0000

These cookies are DELICIOUS! Mine look just like your pics & I couldn’t be happier. I followed your recipe, using Cup 4 Cup brand gluten free flour blend. The only thing I did was add a few tsp’s fresh grated ginger (in addition to the dried powdered ginger in your recipe). And because I’m a ginger fanatic I also grated fresh ginger into the sugar used for rolling the cookie dough balls. I also added some spices to that sugar too. No gritty texture (I let my dough sit & chill in fridge for about 6 hrs). These look and taste like bakery made cookies, slightly crispy on the edges, chewy in the middle! And they’re big!!

By: Emily

Emily — Fri, 20 Sep 2024 15:42:26 +0000

In reply to Melissa. I'm so glad to hear that! Thanks for sharing!

By: Melissa

Melissa — Fri, 20 Sep 2024 04:32:03 +0000

Made these for a friend of mine who is allergic to gluten and dairy. I subbed the butter with vegetable shortening and they turned out great! Even I enjoyed them, though I don’t have a gluten intolerance

By: Michael

Michael — Mon, 04 Dec 2023 15:51:08 +0000

These are delicious and the sugar gives them an extra festive little sparkle. These taste like the holidays to me.

By: Grama Lynn

Grama Lynn — Wed, 29 Nov 2023 01:51:13 +0000

We LOVED these! we are big fans of Molasses Crinkle Cookies, and these were pretty magical!
Thank you for creating this delicious GF version of our favorite holiday cookie!😋