Gluten Free Ginger Molasses Cookies

Gluten Free Ginger Molasses Cookies are soft and chewy, festive, and full of warming spices. Perfect for the holidays and cookie lovers!

Prep Time 4

Cook Time 8

Total Time 4 8

Course Dessert

Cuisine American

Keyword gluten free, vegetarian

Method Baking

Servings cookies

Calories 140kcal

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.

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.