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At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Friday, July 13, 2012

Soft Molasses Cookies (Soy, Fish and Nut-Free)

I am a big fan of molasses cookies, but had never made them before, so I decided to scour the web and find one to make.  I found this recipe on allrecipes.com submitted by sal and decided to modify it some according to my personal preferences.  The results were a wonderful molasses cookie that was not too spicy, soft and chewy and overall delicious.  I hope you enjoy it!


Please note that this recipe is fish and nut-free and only soy-free if you use all soy-free ingredients.

Soft Molasses Cookies
1 Cup full-fat, salted butter

1/2 Cup brown sugar

1 egg

3/4 Cup molasses

3 Cups soy-free flour

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger (optional)

1/2 teaspoon salt

1. In a large bowl, cream together the butter, brown sugar and egg until well blended.

2. Stir in molasses.

3. In a separate bowl, combine the flour, baking soda, cinnamon, ginger (if using) and salt.

4. Stir dry ingredients into the molasses mixture until well blended.

5. At this point you can either cover the dough with aluminum foil or plastic wrap and chill for at least an hour or move onto the next step.

6. Preheat oven to 350oF.

7. Grease cookie sheets.

8. Roll the dough into walnut (smaller or larger depending on preference) sized balls.

9. Place the cookies 2 inches apart on the prepared cookie sheets.

10. Bake for 8 to 10 minutes (If you made the cookies smaller, check them at about 6 minutes, and note that you may need additional time if you made the cookies larger than walnut-sized.).

11. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack, waxed paper, aluminum foil or brown paper to cool completely.

 

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