These soft and chewy ginger molasses cookies are perfect for the Holidays. The chewy texture and the warming spices add an extra level of satisfaction, making them a favorite for Christmas cookie season and all year long for cookie lovers.
Whether you're a gluten-free enthusiast or simply craving a flavorful treat, these ginger molasses cookies are a sweet revelation. Perfectly chewy and bursting with festive warming spices, these cookies are a timeless classic to add to your cookie cheer this year.
Serve them at holiday gatherings, share with friends, or savor them with a cup of tea or coffee – these cookies are a guaranteed crowd-pleaser all year.
Simple, easy, and utterly delicious - the perfect sweet indulgence without the extra hassle.
Looking for more gluten-free cookie classics you will love - gluten-free chocolate sugar cookies, gluten-free snickerdoodle cookies, and my most popular gluten-free chocolate chip cookies.
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Ingredients
We need some simple ingredients to make these gluten-free ginger molasses cookies.
- 1:1 Gluten-free Flour: I use the King Arthur 1:1 blend. But any gluten-free flour blend with xanthan gum should work.
- Corn Starch: You can also use arrowroot starch.
- Melted Butter: Use a dairy-free alternative such as Earth Balance to make these dairy-free cookies.
- White and Brown Sugar: The combination of white and brown sugar adds sweetness and depth of flavor to the cookies.
- Molasses: This ingredient gives the cookies their signature flavor. Use light or dark molasses. Avoid blackstrap molasses as they have a bitter flavor.
- Vanilla: It gives the cookies a subtle, sweet aroma. For the best taste, use a good quality pure vanilla extract.
- Eggs: Two big eggs add moisture to the dough and help the ingredients stick together.
- Ginger: This spice adds a warm and spicy kick to the cookies.
- Cinnamon: It helps to enhance the warm and comforting flavors of the cookies.
- Cloves: Adds a hint of earthiness and complexity to the cookies.
- Baking Soda: Helps the cookies to rise and gives them a soft and chewy texture.
- Salt: Adding a pinch of salt makes all the flavors stand out.
How to Make Gluten-Free Molasses Cookies?
Let's make a batch of gluten-free ginger molasses cookies.
- Start by whisking together the dry ingredients in a bowl - 1:1 gluten-free flour blend, cornstarch, baking powder, salt, ginger, cinnamon and cloves.
- In a separate bowl, mix the melted butter, sugar, and brown sugar until well combined.
- Add the molasses, eggs, and vanilla to the butter and sugar mixture. Mix them all together.
- Gradually whisk the dry ingredients into the wet mixture, thoroughly blending everything.
- Cover the dough and chill it in the refrigerator for at least two hours. This helps the flavors meld and the dough firm up.
- Once the dough is nicely chilled, take it out and form cookie dough balls. Use a cookie scoop to make equal-sized balls.
- Roll these cookie dough balls in granulated sugar to give them a sweet coating.
- Place the sugar-coated dough balls on a baking sheet and bake them.
- Allow the cookies to cool on a cooling rack, and then it's time to indulge in your homemade soft ginger molasses cookies.
Tips For the Best Gluten-Free Ginger Cookies
Here are some tips and tricks for the best gluten-free ginger molasses cookies.
- Measure your gluten-free flour by weight for the most accurate results. Whisk your flour before spooning it into a measuring cup if you don't have a kitchen scale. Do not scoop gluten-free flour.
- Use dark brown sugar, not light, in this gluten-free molasses cookie recipe. 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 and chewier the flavor 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, crispy outer part of the cookie and sweetens the spices a bit more. If you want a nice crispy topping, use turbinado sugar.
- Space out the cookies when baking. These gluten-free ginger cookies spread because of the molasses, but not 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 do not like spice, I recommend maybe sticking to my gluten-free chewy sugar cookies instead. You can also check out more of my cookie recipes to find others you like.
Vegan Gluten-Free Molasses Cookies
Flax eggs are a great vegan substitute for traditional eggs, providing moisture and binding to the cookies. A vegan butter alternative also ensures these cookies are completely dairy-free while maintaining a rich and indulgent taste.
How to Store Molasses Cookies?
To store gluten-free molasses cookies, allow them to cool completely before placing them in an airtight container. Store in a cool, dry place for up to 5 days.
This will help to keep them fresh and prevent them from becoming stale. If you want, you can also separate the cookies with layers of parchment paper to prevent them from sticking together.
To store these cookies for longer, you can also freeze them. After completely cooling, transfer them to a freezer-safe container or bag and freeze for up to 2-3 months.
When ready to enjoy, thaw at room temperature for 20-30 minutes or overnight in the refrigerator.
Can you Make Molasses Cookies Ahead of Time?
This gluten-free chewy ginger cookie dough is perfect for making ahead of time because it gives the spices extra time to develop.
I 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 store them longer, then I suggest freezing them.
Freezing gluten-free molasses cookies.
- Make the dough according to the recipe.
- Roll the dough into balls (do not roll in sugar).
- Place them into the fridge to chill for 30 minutes.
- 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:
- Roll the balls into the sugar mixture.
- Bake according to the original recipe. You might need to adjust the baking time for an additional 1-2 minutes.
More Gluten-free Christmas Cookies
I suggest trying my gluten-free oatmeal raisin cookies if you love classic cookies like my husband. I am a little biased toward a classic gluten-free sugar cookie. You can also try these other delicious options.
📖 Recipe
Gluten-free Chewy Ginger Molasses Cookies
Ingredients
- ½ Cup Unsalted Butter Melted or use a dairy-free alternative like Earth Balance Sticks
- 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 Cornstarch You can also use arrowroot starch
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Teaspoon Ground Ginger
- ¾ Teaspoon Cinnamon
- ½ Teaspoon Ground Cloves
Instructions
- Whisk the dry ingredients into a small bowl.2 ½ Cups 1:1 Gluten-free Flour, ½ Cup Cornstarch, 2 Teaspoons Baking Powder, ½ Teaspoon Salt, ½ Teaspoon Ground Ginger, ¾ Teaspoon Cinnamon, ½ Teaspoon Ground Cloves
- Whisk together the melted butter, sugar, and brown sugar in a separate bowl.½ Cup Unsalted 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 in 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 degrees Farhenheit.
- 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. Do not overbake!
- Let the cookies cool, and then enjoy!
Notes
- 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, not light, in this gluten-free molasses cookie recipe. 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 and chewier the flavor 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 sweetens up the spices 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.
Michelle Gervais says
I added the ingredients and followed the directions exactly. I let the dough refrigerate overnight and when I baked them they were crumbly and puffy. I have no clue where it went wrong but they were inedible.