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.
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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
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Steps.
Let's make a simple batch of gluten-free ginger molasses cookies.
- Whisk the dry ingredients together.
- Mix the melted butter, sugar, and brown sugar together.
- Add the molasses, eggs, and vanilla.
- Whisk in the dry ingredients.
- Chill the dough for at least two hours.
- Once the dough has chilled, make cookie dough balls.
- Roll the cookie dough balls into sugar.
- Bake and enjoy.
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.
- 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.
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.
📖 Recipe
Gluten-free Chewy Ginger Molasses Cookies
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
- 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.
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!
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