Mix melted butter or shortening, molasses, salt and sugar. Separately, mix 5 cups flour, baking soda, and spices. Combine flour mix with molasses mix. Add more flour if needed for a very stiff dough. I had to add 3 cups this year.
Place in a greased covered bowl and keep overnight in the refrigerator. Roll very thin, less than ¼ inch – down to 1/16 inch if you can. Cut out. Bake at 400 °F 4-5 minutes. It takes twice as long on insulated cookie sheets. Cool on wire racks.
This was my most successful wheat free cookie. You could eat 4 before you noticed there was anything different about them. They make a ton of cookies so would be good for an exchange.
They are not really easy to stir so if you have poor arm strength don’t try . If possible use a heavy duty stand mixer.
Notes
Adapted From Winona Wher
Substitutions
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions[1].
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions[2] and soy substitutions[3].