The old fashioned molasses cookie gets a bit of an update with rich bourbon and fresh grated ginger. Cornmeal adds extra sweetness and perfects this gluten free recipe. Enjoy!
- 1 Cup Packed Brown Sugar
- 3/4 Cup Butter, Softened
- 1/2 Cup Dark Molasses
- 1 Large Egg
- 2 Tablespoons of Bourbon
- 1 Teaspoon Vanilla Extract
- 2 Cups GF Flour
- 1/2 Cup of Cornmeal
- 2 Teaspoons Baking Powder
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon fresh Ground Ginger
- 1/2 Teaspoon Salt
Preheat oven to 325 degrees. Grease a large baking sheet.
Using your stand mixer, beat together the brown sugar, butter, molasses, egg, bourbon and vanilla until well combined.
Mix the flour, baking soda, cinnamon, ginger, and salt together.
- Add the dry mixture slowly until incorporated
Drop by 1 tablespoon scoop onto the cookie sheet.
Bake in preheated oven for 13-15 minutes just until set. Remove cookies to a wire rack to cool immediately.
Garnish with candied ginger, powdered sugar or molasses.