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Curry Molasses Ginger Cookies

strawberryandcream
Curry adds a play of flavors while molasses & candied ginger give smoky and spicy undertones to these delicious curry molasses ginger cookies!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine American
Servings 12 cookies

Ingredients
  

  • 1 stick butter (½ cup), softened to room temperature
  • ½ cup brown sugar (packed into the measuring cup)
  • ½ cup granulated sugar
  • ¼ cup molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups amaranth flour (or all-purpose flour)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp curry powder
  • ¼ tsp ground cloves
  • ½ tsp salt
  • ¼ cup chopped candied ginger
  • ¼ cup chopped or slivered almonds

Instructions
 

  • Preheat the oven to 350°F.
  • In a stand mixer or in a mixing bowl with a hand mixer, cream the softened butter with the brown sugar and granulated sugar.
  • Mix in the molasses, egg, and vanilla extract.
  • In a separate mixing bowl, whisk together the flour, baking powder, cinnamon, curry powder, ground cloves and salt.
  • Combine the wet mixture with the dry mixture and stir until there is no dry flour visible.
  • Fold in the chopped candied ginger and nuts.
  • Form into 1-inch dough balls and set evenly spaced out on a baking sheet lined with parchment paper or a silpat.
  • Bake for 10 to 15 minutes and enjoy!
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