I cut the white sugar a bit, and used a combo of dark and light brown sugar (scant measurement). The molasses I used a full measurement. I also used half whole wheat flour + half white flour – I thought the molasses would pair well with the weight of the whole wheat in the recipe, and it did. I didn’t dip them in sugar, as I like to watch my sugar intake, and they were delicious without.

Will bake them again for sure!

I’m sorry but I have absolutely no idea how that would work. I don’t cook with xanthan gum! Some people have made these with bob’s red mill gluten free 1:1 flour, but I don’t know how your gluten free flour blend would work!

You can look up the conversion if you’d like 🙂 our recipe aren’t in grams. On sticks of butter it says cups. 1 stick of butter = 1/2 cup!

“The flavor!”

Quotes from my teens, who love baking. We did add 1/4 tsp salt…cause we like our desserts a little salty.

We will make these again and again. Thanks for sharing!

Love it! Also you explained how to make them very well so it’s very easily made! Thank you tons!

Glad you liked them! notes on freezing are in the post – pasting here – Freezing dough: This dough freezes well! I freeze the dough without the cinnamon/sugar coating. When ready to bake, allow them to thaw for 10 minutes on a baking sheet + then toss in the sugar coating once thawed/ready to bake.