Barley Free Classic Molasses Ginger Cookies

Warm spices, deep molasses, and that signature crackled sugar crust — these cookies are the kind of thing that disappears from the cooling rack before you even get a chance to plate them. The dough comes together with pantry staples like all-purpose flour, butter, and a generous pour of unsulfured molasses, so there's no hunting down specialty ingredients or second-guessing labels. For anyone navigating a barley-free lifestyle, baked goods can be a minefield, since barley derivatives sneak into malt flavorings and certain sweeteners — but every ingredient here is straightforward and naturally free of that concern. Chilling the dough before baking is the secret to getting those beautifully domed, crackle-topped cookies rather than flat, sad discs. Rolling each ball in granulated sugar right before it hits the oven gives you that satisfying crunch on the outside while the center stays chewy and soft. Baking one sheet at a time and pulling them while the centers still look slightly underdone is the move — trust the process, and they'll set up perfectly as they cool.

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