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Home » Recipes » Desserts

Gluten-free Chewy Ginger Molasses Cookies

Published: Jul 25, 2022 by Sara Vaughn · Leave a Comment

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These gluten-free chewy ginger molasses cookies are a necessity during Christmas cookie season and all year long.

These gluten-free chewy ginger molasses cookies are what I always call my cheater gluten-free gingerbread cookies because they are easy to make. After all, there is no rolling them out or decorating them. I mean, you could always add a little frosting to these if you wanted to, but it's not needed.

A scattered stack of gluten-free ginger molasses cookies next to a glass of milk.
Jump to:
  • Ingredients.
  • Steps.
  • Tips and tricks.
  • Make gluten-free cookies ahead of time.
  • Need more gluten-free desserts?
  • 📖 Recipe

Ingredients.

To make these gluten-free ginger molasses cookies, we just need a few simple ingredients.

  • 1:1 Gluten-free Flour - I use King Arthur 1:1 blend.
  • Corn Starch - You can also use arrowroot starch.
  • Melted Butter - Use a melted dairy-free alternative to make these dairy-free cookies.
  • Sugar
  • Brown Sugar
  • Molasses
  • Vanila
  • Eggs
  • Ginger
  • Cinnamon
  • Cloves
  • Baking Soda
  • Salt
Overhead view of the ingredients to make gluten-free molasses cookies.

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Steps.

Let's make a simple batch of gluten-free ginger molasses cookies.

  1. Whisk the dry ingredients together.
  2. Mix the melted butter, sugar, and brown sugar together.
  3. Add the molasses, eggs, and vanilla.
  4. Whisk in the dry ingredients.
  5. Chill the dough for at least two hours.
  6. Once the dough has chilled, make cookie dough balls.
  7. Roll the cookie dough balls into sugar.
  8. Bake and enjoy.
Overhead photo collage of the steps to make gluten-free ginger molasses cookie dough.

Tips and tricks.

Here are a few of my tips and tricks for the best gluten-free ginger molasses cookies.

  • Measure your gluten-free flour by weight for the most accurate results. If you don't have a kitchen scale, be sure to whisk your flour before spooning it into a measuring cup. Do not scoop gluten-free flour.
  • Use dark brown sugar in this gluten-free molasses cookie recipe, not light. The reason is these help with the rich flavor and balance out the spices, enhancing them just enough without letting them become overpowering.
  • Do not skip chilling the dough. The chilling of the dough is essential. I like to chill the dough for at least two hours. Just use your judgment. The longer they sit, the more developed the flavor will be and the chewier they will be.
  • Roll these gluten-free cookies in sugar before baking. This might seem like a nonessential step, but it is. It helps add that delicate little crispy outer part of the cookie, and it sweetens up the spices just a bit more. If you really want a nice crispy topping, use turbinado sugar.
  • Space out the cookies when baking. These gluten-free ginger cookies do spread because of the molasses but not that much. It's best to place the dough balls about two inches apart on the baking tray to allow them some room.
  • Do not overbake. Leaving them just ever so slightly under-baked leaves them chewy. The more you cook them, the drier they become. These are not gluten-free gingersnap cookies. These are gluten-free chewy molasses cookies filled with delicious ginger flavor.

Note: These cookies have the spice of my gluten-free gingerbread cookies, so if you are not one that likes spice, then I recommend maybe sticking to my gluten-free chewy sugar cookies instead. You can also check out more of my cookie recipes to find a few others you might like.

Make gluten-free cookies ahead of time.

This gluten-free chewy ginger cookie dough is perfect for making it ahead of time because it gives the spices extra time to develop.

I will often make a double batch of these molasses cookies and freeze the dough to bake off cookies a little at a time. This is especially handy around the holidays when you want a sweet gluten-free dessert to enjoy at all the Christmas parties. No one can resist these, and I can't blame them because these are pretty perfect gluten-free Christmas cookies.

This cookie dough can stay in the fridge for up to three days before baking. If you are going to store them longer, then I suggest freezing them.

Freezing gluten-free molasses cookies.

  1. Make the dough according to the recipe.
  2. Roll the dough into balls (do not roll in sugar).
  3. Place them into the fridge to chill for 30 minutes.
  4. When the balls have chilled, you can transfer them to a freezer-safe container or zip-lock bag and freeze them for up to three months.

When you are ready to bake:

  1. Roll the balls into the sugar mixture.
  2. Bake according to the original recipe. You might need to adjust the baking time for an additional 1-2 minutes.

Need more gluten-free desserts?

If you love classic cookies like my husband, then I suggest giving my gluten-free oatmeal raisin cookies a try. I am a little biased toward a classic gluten-free sugar cookie. You can also try these other delicious options.

  • Up close look at a plate of lime rice and fresh refried beans.
    Gluten-free Refried Beans
  • A scattered stack of gluten-free pita bread with the top one showing off the pocket.
    Easy Gluten-free Pita Bread
  • Up close look at a batch of gluten-free cheez its cooling.
    Gluten-free Cheese-it Crackers
  • Up close look at some pieces of gluten-free garlic bread.
    Gluten-free Garlic Bread
A plate of gluten-free ginger molasses cookies on a black plate next to a glass of cold milk.

📖 Recipe

Up close of a pile of gluten-free chewy molasses cookies one with a bite take out of it.

Gluten-free Chewy Ginger Molasses Cookies

Sara Vaughn
These gluten-free chewy ginger molasses cookies are a necessity during Christmas cookie season and all year long.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Chill 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 3 Dozen Cookies
Calories 145 kcal

Ingredients
  

  • ½ Cup Melted Butter
  • ½ Cup Sugar
  • ½ Cup Dark Brown Sugar
  • 2 Tablespoons Molasses
  • 2 Large Eggs
  • 1 Teaspoon Vanilla
  • 2 ½ Cups 1:1 Gluten-free Flour 310 grams. I use King Arthur 1:1 Blend.
  • ½ Cup Corn Starch You can also use arrowroot starch.
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • ½ Teaspoon Ginger
  • ¾ Teaspoon Cinnamon
  • ½ Teaspoon Cloves

Instructions
 

  • Whisk the dry ingredients into a small bowl.
    2 ½ Cups 1:1 Gluten-free Flour, ½ Cup Corn Starch, 2 Teaspoons Baking Powder, ½ Teaspoon Salt, ½ Teaspoon Ginger, ¾ Teaspoon Cinnamon, ½ Teaspoon Cloves
  • Whisk together the melted butter, sugar, and brown sugar, in a separate bowl.
    ½ Cup Melted Butter, ½ Cup Sugar, ½ Cup Dark Brown Sugar
  • Add the molasses, vanilla, and eggs to the butter mixture.
    2 Tablespoons Molasses, 2 Large Eggs, 1 Teaspoon Vanilla
  • Next, mix the dry ingredients to the wet until a dough is formed.
  • Cover and place the dough in the fridge to chill for at least two hours or overnight.

Bake your gluten-free molasses cookies

  • Preheat the oven to 350 °F.
  • Once the dough has chilled, roll the cookie dough into balls about a tablespoon in size.
  • Roll the cookie dough balls into a bowl of sugar to coat.
  • Place the cookie dough balls about two inches apart on a lined baking sheet.
  • Bake the cookies for 8-10 minutes until the tops are crackly.
  • Let the cookies cool, and then enjoy!

Notes

Tips and tricks for the best gluten-free ginger molasses cookies.
  • Measure your gluten-free flour by weight for the most accurate results. If you don't have a kitchen scale, be sure to whisk your flour before spooning it into a measuring cup. Do not scoop gluten-free flour.
  • Use dark brown sugar in this gluten-free molasses cookie recipe, not light. The reason is these help with the rich flavor and balances out the spices, enhancing them just enough without letting them become overpowering.
  • Do not skip chilling the dough. The chilling of the dough is essential. I like to chill the dough for at least two hours. Just use your judgment. The longer they sit, the more developed the flavor will be and the chewier they will be.
  • Roll these gluten-free cookies in sugar before baking. This might seem like a nonessential step, but it is. It helps add that delicate little crispy outer part of the cookie, and it sweetens up the spices just a bit more. If you really want a nice crispy topping, use turbinado sugar.
  • Space out the cookies when baking. These gluten-free ginger cookies do spread because of the molasses but not that much. It's best to place the dough balls about two inches apart on the baking tray to allow them some room.
  • Do not overbake. Leaving them just ever so slightly under-baked leaves them chewy. The more you cook them, the drier they become. These are not gluten-free gingersnap cookies. These are gluten-free chewy molasses cookies filled with delicious ginger flavor.
Keyword gluten free christmas cookies, gluten free cookies, gluten free ginger cookies, gluten free gingerbread cookies, gluten free molasses cookies

If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!

Check these out next!

  • A slice of two tier gluten-free vanilla cake is being cut into with a fork.
    Gluten-free Vanilla Cake
  • Looking down on some gluten-free shortbread cookies sitting on a cooling rack, some have been dipped into some chocolate.
    Easy Gluten-free Shortbread Cookies
  • Up close of a slice of gluten-free pumpkin pie with homemade whipped cream on top.
    Gluten-free Pumpkin Pie
  • Up close look a messy pile of gluten-free peanut butter cookies that have been sprinkled with flaky salt.
    Chewy Gluten-free Peanut Butter Cookies

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Welcome to Grain Free Table! I’m Sara- a busy wife, mom of two girls, and lover of food. Here you’ll find lots of easy and delicious gluten & allergy-friendly recipes, info about my favorite food & products, as well as little snippets of my health journey as I navigate my gluten-free way of life!

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