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These can be made with regular flour or with a gluten-free flour mix. They are both amazing!



  • 2 cups brown sugar
  • 1 1/2 cups lard or shortening
  • 1/2 cup molasses
  • 2 eggs
  • 4 1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • 4 teaspoons baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2/3 cup granulated or course sugar


  1. In a large bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
  2. In a large bowl, using a hand-held or stand mixer, beat together the sugar and lard or shortening until well combined.
  3. Add molasses, egg, and vanilla, and then beat again until well combined. Scrape down the sides and bottom of the bowl as needed.
  4. On low speed, slowly add the dry ingredients. Continue mixing until well blended.
  5. Form the dough into two balls and wrap in plastic wrap. Chill for 30 minutes.
  6. Preheat the oven to 350 F and line baking sheets with parchment paper.
  7. Remove the dough from the fridge and separate into balls, about 1 heaping tablespoon in size. Put the granulated sugar in a bowl. Roll the tops of the dough balls in the sugar and place on the baking sheets, about 3 inches apart.
  8. Bake 10-12 minutes, or until the edges are set and the tops begin to crack. They should be slightly soft when removed from the oven. Cool on cooling racks as soon as they are hard enough to transfer.

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