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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.
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


  • 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


  • 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!


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.
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