Gluten Free Ginger Molasses Cookies are soft and chewy, festive, and full of warming spices. Perfect for the holidays and cookie lovers!
We’re in the thick of holiday baking season, and 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!
Chewy Ginger Molasses Cookies
Whether you’re baking cookies for Santa, or a Christmas cookie tray, you’re going to love these heavily-spiced cookies that are sugary and crisp on the outside, and chewy and moist on the inside. I know we’re not supposed to talk about eating raw cookie dough on the Internet but my goodness — this cookie dough!
One word of warning, or rather a heads up – the Gluten Free Ginger Molasses Cookie dough needs to chill for at least 4 hours, best if chilled overnight, so make your baking plans accordingly. Also, DO NOT OVER BAKE these cookies! I find 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!
Bake Gluten Free Sugar Cookies
How to Make Gluten Free Ginger Molasses Cookies
Start by beating butter that’s been softened to room temperature and brown sugar until light and fluffy, 1-2 minutes. Add an egg, molasses, and vanilla then beat until combined.
In a medium-sized bowl, whisk together gluten free baking flour blend, baking soda, cinnamon, ground ginger, ground cloves, and salt. Mix into the wet ingredients in two batches.
Cover the dough then chill for at least 4 hours or, even better, overnight.
When it’s time to bake, scoop the cookie dough into ~1-1/2 Tablespoon portions then roll into balls and roll through a small dish with 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.
The 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
- Gluten Free Shortbread
- Soft & Chewy Gluten Free Sugar Cookies
- Gluten Free Chocolate Chip Cookies
- Chocolate Peppermint Covered Pretzels
- Gluten Free Peanut Butter Blossom Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
Equipment
Ingredients
- 2 cups gluten free baking flour blend WITH binder, 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 butter, 1-1/2 sticks, 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. Cover then refrigerate the dough for at least 4 hours or even better — overnight.
- When you’re ready to bake, let the dough sit at room temperature while the oven preheats to 375 degrees – this lets 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 find 8 minutes to be my perfect bake time. Rap the cookie sheet on the counter then let cookies sit for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- I like Bob’s Red Mill Gluten Free 1 to 1 Baking Flour for these cookies.
- As with most gluten free baked goods, these cookies have the best texture starting on the second day when they become more chewy and more sturdy.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Can I use a vegan butter for this recipe if I want to make this dairy free?
Should be totally fine!
Not sure what could have been the problem, but after 10 minutes of bake time and letting them cool completely, they were still raw on the inside. I had to put them back in the oven. My second batch did better, as I baked them for 15 full minutes (nearly double the recommendation). Other than that, I followed the recipe to the letter. I do have to say, after adjusting the bake time, the cookies turned out delicious! Yummy flavor, perfect for a cool fall Sunday morning!
These are absolutely fantastic! I added a tablespoon of fresh grated ginger, and mine took 12 minutes to bake. They were still raw at eight minutes. They are so delicious and the texture is wonderful. A new favorite!
Can maple syrup be substituted for the molasses?
Hi Tara! Unfortunately not.
These look delicious and I’m so excited to try them! Are there any adjustments you would need to make for baking at high altitude?
The cookies are delicious! Wonderful flavor and soft in the middle, which I love.
These are absolutely delicious!
I made these today and I’m thrilled with the recipe!! I love how they look, taste, and did exactly what your post said they would do! I look forward to trying more recipes from your website.
Saving this recipe! I made ginger cookies on Christmas day and they were the biggest pain in the …..!!
These look so simple & delicious! :)
Super simple – I hope you give them a try, Ashley! :)
I made these last night using plant based dairy free olive oil sticks. They turned out fantastic.
Wohoo! Thanks for letting us know about the dairy free option, Kelly!
Just FYI, your pinnable/printable version doesn’t have the bake temp on it! Just made them! Thanks!
Hi Julia! Can you email me a screenshot of what you’re seeing? kristin@iowagirleats.com. I see the temp in the printout on my end!
no temp. message section won’t embed screen shot from print out
Can I use the Earth Balance sticks for these cookies?
Hi Sarah! I didn’t test with vegan butter so I can’t say for sure how it would affect the texture. I have used Earth Balance in many past baked goods though, and it’s always worked out. ;)
These sound so great and I already have a ton of the ingredients on hand, which makes it even better!
Perfect, Melissa! I hope you love them!