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Gluten-Free Chewy Ginger Molasses Cookies

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    3 responses to “Gluten-Free Chewy Ginger Molasses Cookies”

    1. I added two tablespoons of matcha powder, as I love ginger green tea. Good in theory but needs some adjusting to get the chemistry (baking) right. Thanks for the recipe!

    2. I love these! Ginger Snaps were one of my favorites of my mother’s cookies, but she made them with white sugar, white flour, and that white vegetable shortening (you know the brand). There are even more delicious. I used the powdered ginger and they were *very* gingery. I like the addition of the black pepper. I did cheat a bit and rolled them in sparkle sugar before baking to give them a crunch. You could probably do the same with coconut sugar or large-grained turbinado sugar for the same effect. It does help to let them cool a bit before you take them off the parchment paper so they don’t fall apart. But they are tasty even if they do.

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