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 — this 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, 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.
Cover the dough then chill for at least 4 hours, or better yet – 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 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.
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 You’ll Love
- Soft & Chewy Gluten Free Sugar Cookies
- Gluten Free Chocolate Chip Cookies
- Gluten Free Peanut Butter Blossom Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- 10 Gluten Free Christmas Cookies and Treats
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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. 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 found 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 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.
Kirsten Scott 12.07.2023
I just made these cookies, following the recipe exactly. I’m disappointed that all but 2 are flat and unevenly dark/lighter brown. 2 are beautiful! What happened?
Kristin 12.08.2023
Hi Kirsten! That’s very strange! Do you have any hot/cold spots in your oven? I can’t think of any recipe-related reason why some would come out fine and others not.
Pat 12.18.2023
I made these and they came out flat too.
I followed the directions exactly letting the dough rest in fridge over night.
Next time I may try lower temp???
My non GF recipe bakes at 350 degrees for 15 minutes. The ingredients are identical except for the flour. I have never baked anything GF before so I welcome
suggestions.
Thank you!
Kristin 12.18.2023
Hi Pat! Baking the cookies at a lower temperature would make them flatter since the butter would have a longer time to melt. Unfortunately since I’m not there I can’t pinpoint exactly why the cookies flattened, I’m so sorry!
Kate 12.01.2023
Can these cookies be made with a dairy free butter or coconut oil. Also can you use an egg substitute? I have to eat gluten, egg and dairy free, which is really hard in the baking world.
Kristin 12.04.2023
Hi Kate! You can definitely use a dairy free butter – I like Country Crock Plant Baked Sticks. I haven’t tried these cookies with an egg substitute but have used Bob’s Powdered Egg Replacer in some of my other GF cookie recipes with great results!
Kathy 10.26.2023
I used King Arthur Measure for Measure gf flour and they turned out great. Do they freeze well? What is the best way to store them?
Kristin 10.31.2023
Awesome, I’m so happy to hear that, Kathy! Yes, these freeze very well. You can place in a Ziplock freezer bag in between layers of parchment paper then freeze flat. Thaw on the counter.
Gina Chandler 04.15.2023
I’m sorry…I didn’t like them. I think they need more spice and way more cooking time. Cooked for 10 mins and so soft I couldn’t pick them up without breaking. Cooked 2nd tray for 13 mins and much better. But still needs more spice. Maybe 1.5 tsp of spices or even double.
Kristin 04.17.2023
I’m so sorry to hear you feel this way about this recipe, Gina! Is it possible any of the spices were mismeasured? I haven’t received this feedback before.
Lisa 12.30.2022
hi, is it possible to modify this to make it without a handheld mixer? I’m afraid I will just be working with a fork!! is that possible?? I do have a blender but not even a whisk where I’m staying…thanks!
Kristin 01.05.2023
Hi Lisa! Unfortunately I don’t think it will be possible to get the dough whipped and mixed to the right consistency without a fork. I’m sorry I don’t have better news for you!
K 12.03.2023
I made these without a stand mixer – I just used a wooden spoon and some elbow grease, and they turned out beautifully! I would recommend cooking them at 350 for 12-15 minutes instead of the 8 at 375. Mine were still raw in the middle after 8 but crispy on the bottom.
Kristin 12.04.2023
I’m so glad to hear that, K! Thrilled you enjoyed the recipe!
Jen G 12.14.2022
I tried making these last night and it was a disaster. I didn’t have the blue Bob’s flour so I used the yellow bag and added xanthum to it. I think I must have added too much because this resulted in a tray of flat molasses cake. Any ideas?
Kristin 12.14.2022
I’m so sorry to hear that, Jen! I’m not familiar with what kind of flour is in Bobs’ yellow bag, so that could definitely be it. Also did you chill the dough? Baking the dough unchilled will result in flat cookies.
Rachel Alcaraz 12.06.2022
HI, have you made these without eggs, with like applesauce or an egg replacer? My son is no gluten no eggs. Thanks.
Kristin 12.08.2022
Hi Rachel! I haven’t in this particular recipe, but use Bob’s Powdered Egg Replacer in my Gluten Free Sugar Cookies with great results (my daughter is allergic to eggs and dairy.) I do think these cookies will turn out more cakey, vs chewy, but they should hold together using the replacer.
Linda G. 08.12.2022
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!
Kristin 08.12.2022
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!
Linda 08.13.2022
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.
Kristin 08.16.2022
Sounds like a plan – I hope he gives it two thumbs up!
Bobbi Pirozzoli 06.12.2022
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!
Kristin 06.13.2022
That sounds *fabulous*, Bobbi!! So glad the cookies are a hit with you two!
April 12.24.2021
Not sure what I did wrong. Chilled the dough overnight and tried multiple sizes, oven temps and always flat as a pancake. Any thoughts?
Kristin 12.24.2021
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.
Janet 12.05.2023
I made these cookies & they taste great but mine don’t look anything like yours, I followed your instructions precisely.
Kristin 12.06.2023
Hi Janet, I’m so glad you liked the flavor of the cookies! Can you tell me more about what yours looked like compared to mine?
Sarah Clews 12.21.2021
These turned out great and best of all, my kids really liked them.
Kristin 12.24.2021
I’m so happy to hear that, Sarah! Thank you so much for your feedback and recipe rating!
Erin 12.17.2021
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)
Kristin 12.24.2021
Oh my gosh, thrilled to hear this!! So happy to hear you found a recipe that works for your family!
Rachel Relin Haswell 12.16.2021
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.
Kristin 12.24.2021
Ooo, gorgeous addition! So glad you loved the recipe!!
Yanica Sacksteder 12.15.2021
The flavor of these is really good. Mine turned outmore cakey than chewy. I used Bob’s Red Mill 1 to 1 blend.
Suzi 12.11.2021
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.
Kristin 12.13.2021
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?
Rebecca Smith 12.10.2021
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
Kristin 12.13.2021
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!
Christie G 12.06.2021
These turned out amazing! Almost exactly like my gluten-ful ginger cookies. Can the dough be frozen?
Sarah Massey 12.06.2021
If gluten is not a concern is AP flour a one to one substitution? Thank you
Linda 12.03.2021
Do you have to use gluten free flour in the ginger molasses cookies?
Kristin 12.03.2021
The recipe should work with all-purpose flour!
Consuela 02.14.2021
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!
Kristin 02.15.2021
Wonderful!! I’m so glad they worked out for you, Consuela!