Gluten-free Chewy Ginger Molasses Cookies
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.
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
Tips and Tricks
- 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.
Nutrition
Calories: 131kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 93mgPotassium: 39mgFiber: 1gSugar: 10gVitamin A: 141IUVitamin C: 0.003mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!