To get in the spirit of the holidays, I decided to reinvent a recipe that my mother used to make me around Christmastime: molasses cookies. I believe her original recipe came from a cookbook called The Silver Palate — but, like me, she rarely follows recipes to a T.

I made my version with less sugar, more molasses, and gluten-free baking mix. They turned out wonderfully — thin, light, and crispy.


2 c Bob Red Mill Gluten-Free All-Purpose Baking Mix
1 1/2 c butter
1/2 c raw can sugar (e.g., Sugar in the Raw brand)
1/2 c molasses
1 egg, lightly beaten
3/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 tsp baking soda

Preheat oven to 350. Melt butter in a small saucepan. In a large bowl, blend melted butter, sugar, and molasses. Add egg and mix. Sift* baking mix and add to bowl in several batches; blend well. Add spices, salt, and baking soda and mix thoroughly.

Line baking sheet with parchment paper. Drop 1 tsp of batter (which will be on the wet side) on the paper — leave 3 inches between each, as they will spread. If you’d like smaller cookies, use 1/2 tsp.

Bake for 8 minutes and remove. Cool cookies, still on parchment paper, on rack for 5 minutes. Using a spatula, remove each and place on cooling rack for another 5 minutes. Repeat with the rest of the batter.

* I almost always ignore instructions to sift; however, the baking mix tends to clump, so I would recommend doing it for this.