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 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.
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!
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?
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.
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.
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.
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!
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!
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.
I’m so glad to hear that, K! Thrilled you enjoyed the recipe!
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?
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.
HI, have you made these without eggs, with like applesauce or an egg replacer? My son is no gluten no eggs. Thanks.
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.
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.
I made these cookies & they taste great but mine don’t look anything like yours, I followed your instructions precisely.
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?
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.