T-minus less than one week before Christmas! Do you have a little bit of holiday baking left inside you? If so, I’ve got a magical, classic Christmas cookie recipe with a signature crackle that you’ve just got to try. Gluten Free Ginger Molasses Cookies are packed with sugar, spice, and everything nice – I cannot TELL you how delicious these will make your house smell!
We’ve checked nearly all the “getting ready for Christmas” crafts and activities off our list:
- Cutting out Easy Cinnamon Ornaments: check
- Decorating Gluten Free Sugar Cookies: check
- Making glue + cotton ball snowman on construction paper: check (and omg, so adorable)
- Mixing and eating an obnoxious amount of Chocolate Peppermint Puppy Chow: check and check!
All that’s left to do is make a Fruit Christmas Tree (I’m taking one for the team and “letting” my Mom do this with all the kids on Christmas Day. ;) ) then we’re ready for Santa! He is going to love these heavily spiced cookies that are sugary and crisp on the outside, and nice and moist (I said it) on the inside. I know we’re not supposed to talk about eating raw cookie dough on the Internet but my God you guys, this cookie dough!! Best I ever had.
One word of warning, or rather a heads up, you will need to make the Gluten Free Ginger Molasses Cookie dough several hours or a day before baking as it needs time to chill after mixing up, so plan accordingly. Also, DON’T OVER BAKE these cookies! I found 8 minutes to be the perfect amount of time to achieve a crisp, crackly exterior, and doughy, dense interior.
Alright friends, slap on your (gluten free) flour-covered aprons and let’s bake!
Try My Gluten Free Sugar Cookie Recipe Too!
How to Make Gluten Free Ginger Molasses Cookies
Start by beating 3/4 cup butter (1-1/2 sticks) softened to room temperature and 3/4 cup brown sugar until light and fluffy, 1-2 minutes. Add 1 egg, 1/4 cup molasses, and 1 teaspoon vanilla then beat until combined.
In a medium-sized bowl, whisk together 2 cups gluten free baking flour blend (I use Bob’s Red Mill GF 1 to 1 Baking Flour in the blue bag,) 1 teaspoon each baking soda, cinnamon and ground ginger, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt. Mix into the wet ingredients in two batches.
Scoop the (delicious) dough into ~1-1/2 Tablespoon portions then roll into balls and roll through a small dish with 1/2 cup sugar. Place the dough balls on a parchment paper-lined half sheet pan then bake until the edges are light golden brown, 8-9 minutes, at 375 degrees. Last step is to “rap” the baking sheet on the counter. Just hold it a few inches above the counter then drop it flat on the counter. This will help the cookies spread out a touch, and give them a better crackle!
Let the cookies rest on the cookie sheet for a few minutes then transfer to a cooling rack to cool completely. I hope you adore these fabulously spiced and special cookies! Enjoy!!
More Gluten Free Christmas Cookies You’ll Love!
- Gluten Free Sugar Cookies (Dairy Free Friendly)
- Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
- Almond Flour Chocolate Chip Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
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Gluten Free Ginger Molasses Cookies
Description
Gluten Free Ginger Molasses Cookies are soft and chewy, festive, and full of warming spices. Perfect for the holidays and cookie lovers!
Ingredients
- 2 cups gluten free baking flour blend (see notes)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (1-1/2 sticks) butter, softened to room temperature
- 3/4 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 1 teaspoon vanilla
- 1/2 cup granulated sugar, for rolling
Directions
- Add flour, baking soda, cinnamon, ground ginger, ground cloves, and salt to a medium-sized bowl then whisk to combine. Set aside.
- Add softened butter and brown sugar to the bowl of an electric mixer, or a large glass bowl if using a handheld mixer, then beat until light and fluffy. Scrape down the sides of the bowl then add egg, molasses, and vanilla and then beat until smooth.
- Scrape down the sides of the bowl then add dry ingredients in two batches, mixing until just combined before adding the second batch. Refrigerate dough until firm - several hours or overnight.
- When you're ready to bake, let the dough sit at room temperature while the oven preheats to 375 degrees - this let's the dough soften just enough to roll. Line a half sheet pan with parchment paper, then add granulated sugar to a bowl.
- Scoop dough in ~1-1/2 Tablespoon portions, roll into a ball, then roll in the sugar. Place dough balls onto prepared baking sheet 2" apart (I bake one dozen cookies at a time) then bake for 8-10 minutes or until cookies are light golden brown around the edges and crackly on top. DO NOT OVERBAKE! I found 8 minutes to be my perfect bake time. Rap the cookie sheet on the counter then let cookies cool for 2 minutes before transferring to a cooling rack to cool completely.
Notes
- I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in the blue bag.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Made these today and followed directions exactly. I think the taste is terrific but texture is a bit too crumbly…what should I do next time? Thanks!
Hi Linda! I’m so glad you enjoyed the flavor! Can you share what flour you used? I’ve only had very soft and chewy cookies using the Bob’s Red Mill flour mentioned in this post. It’s also important to make sure to not over bake or they can be on the crispy vs soft and chewy side!
I used Bobs Red Mill, but I think next time I will maybe lower the temp a tad and bakes an extra minute. I’m waiting for my grandkids to weigh in on taste first. One is GF so I am constantly looking for recipes to please him. It was a super easy recipe for sure. Thanks.
Sounds like a plan – I hope he gives it two thumbs up!
I tried these cookies last year and I couldn’t get the right texture at first. I finally figured out my oven bakes hotter than it’s temperature reads. I came down to 350 and added an extra 1-2 minutes of bake time, and they came out beautifully. My husband has celiac and these are now his favorite cookies, so much so that he wants them even in the hot Florida summer. So I decided to try and make them just a little softer, but not raw, by subtracting a minute from the normal bake time. When they’re completely cool put a scoop of vanilla ice cream in between two cookies. It’s amazing! I can’t explain it, you just have to try it. The drawback is they don’t freeze well as a made up unit. The ice cream has to be added to a room temperature cookie and served immediately.
But the result is so worth it. Such a wonderful summer treat!
That sounds *fabulous*, Bobbi!! So glad the cookies are a hit with you two!
Not sure what I did wrong. Chilled the dough overnight and tried multiple sizes, oven temps and always flat as a pancake. Any thoughts?
Shoot, I’m sorry to hear that, April! Is there a chance that any of the ingredients might have been mis-measured? Is the dough sticky? I haven’t had this experience before making these cookies.
These turned out great and best of all, my kids really liked them.
I’m so happy to hear that, Sarah! Thank you so much for your feedback and recipe rating!
FINALLY!! Thank you for the recipe!! I can’t tell you how many failures I’ve had with other recipes being too dry and chalky tasting. These are as close to a true gluten ginger cookie recipe that I’ve tried! They turned out crispy on the outside and chewy in the inside! Yum! Just the way my family likes them. Definitely a keeper! I used 1 cup Bob Mill’s 1:1 gf flour and 1 cup Namaste gf 1:1 (only because I had wasted my bob mill’s on a different recipe that was a failure)
Oh my gosh, thrilled to hear this!! So happy to hear you found a recipe that works for your family!
I’ve made these cookies twice in the past week- they are so good! the second batch was even better using ‘Cup for Cup’ gluten free flour- The texture is much less grainy. I did refrigerate the first batch overnight buy this flour still has a better texture! I also added cranberries to 1/2 which were beautiful and festive.
Ooo, gorgeous addition! So glad you loved the recipe!!
The flavor of these is really good. Mine turned outmore cakey than chewy. I used Bob’s Red Mill 1 to 1 blend.
I followed recipe to a T. They came out soggy in the middle. Then I left them in for 5 more minutes.. they were crispy on the top and raw in the middle and fell apart. Eating raw cookie dough is not yummy.
Hi Suzi! So sorry to hear that was your experience! Was your butter melted vs softened? How big did you scoop the dough – bigger than 1 Tablespoon?
I tried it! Made it for a Christmas cookie box to give out to friends alongside coconut joys and no bake oatmeal cookies. Every single person who has tried it says it’s the best gingerbread cookie they’ve ever had! Gluten-free cookies can be hit or miss so I was very nervous, but it is a roaring success and I’m excited to make it again in the future! Added some vanilla frosting (thin and runny, then let it dry) and it was incredible. 100/10
SO GLAD you loved this recipe, Rebecca, and the glaze sounds amazing!! I’m definitely going to try that. Thank you so much for your feedback and recipe rating!
These turned out amazing! Almost exactly like my gluten-ful ginger cookies.
Can the dough be frozen?
If gluten is not a concern is AP flour a one to one substitution? Thank you
Do you have to use gluten free flour in the ginger molasses cookies?
The recipe should work with all-purpose flour!
These came out soooo good!
I used half almond flour half gluten-free blend, and skipped the sugar for rolling, and they still came out great.
I also placed the dough in the freezer for 15 mins instead of refrigerating, which worked out well.
Thank you for this great recipe!
Wonderful!! I’m so glad they worked out for you, Consuela!