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.
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!
These are the absolute best molasses ginger cookies I have ever had! I tried a different recipe last year and when I baked them they spread like pancakes! These keep their form, they are soft inside and crispy on the outside! Flavor is perfect. I made these for Christmas this last year and to make them extra special, dipped half of the cookie in white chocolate. Love them plain or with the white chocolate. Thank you for such an awesome recipe!
So thrilled to hear this, Lindsey!! Thank you so much for letting me know. LOVE the chocolate dip idea – I’m going to try that!!
These cookies are amazing! They don’t taste Gluten Free even to people about don’t eat GF. We definitely won’t wait until next Christmas to make them again. They were soft and moist and chewy. My husband – who eats GF because I do – loved them.
I used a mixture of half King Arthur Measure for Measure gluten-free flour and Maninis All Purpose Gluten Free flour. I used Earth Balance Stick Margarine to make it Dairy Free.
I will definitely look at your site the next time I need a new recipe.
These were a hit with other the gluten free members of my family and everyone else. I added crystallized ginger for an extra kick. Thanks for the recipes.
Just made these using Walmart’s Great Value GF baking flour. Depending on your oven, they may take longer. In mine, it took 8-1/2 minutes. They make 3 dozen if you roll them into 3/4″ slightly-flattened cookies. They are SO yummy! A winner!
These turned out so well! Made some for my brother-in-law and boss(both gluten-free). They loved them and so did we! Your recipes never disappoint!
I used the Earth Balance sticks and they were delicious!!!! Excellent recipe. My son who dislikes all kinds of baked sweets ate half the batch ?
Very tasty cookies, but they did not rise or become nice and fluffy. Maybe I needed more baking powder or adding baking soda. The gluten free flour I used had a gum in it, so I didn’t add any extra gums (such as xantham). Followed the ingredients exactly. So, not sure what went wrong! Hopefully I can tweak it because they definitely tasted great.
Renee, did you refrigerate the dough as described in the recipe? If not, the cookies will not be fluffy, as you mentioned.