Gluten-Free Ginger Molasses Cookies are soft and chewy with warm flavors of molasses, cinnamon, nutmeg, and ginger spice. The perfect cookie this holiday season!
These gluten-free ginger molasses cookies are my husband's favorite holiday cookie recipe. They have the perfect amount of warm spices, a soft chewy center, and crispy sparkly sugar coating. We love to serve them for holiday parties, cookie exchanges, or give them away as gifts.
For more holiday cookie recipes, check out my Gluten-Free Chocolate Mint Cookies, Gluten-Free Chocolate Crinkle Cookies, and my Gluten-Free Spritz Cookies.
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Why you'll love this recipe
- Easy to make - This recipe uses simple ingredients, and you can make the dough 2-3 days in advance. Once you decide to bake them, the cookies will last 4-5 days at room temperature.
- Entertaining and gift options - This is a great recipe to impress family and friends on a holiday cookie tray, or cookie box that you can gift.
- The perfect holiday cookie! - These cookies have a warm ginger molasses flavor, a soft and chewy center, with sugar-coated crispy edges. The perfect holiday cookie!
Ingredients
- Gluten-Free Flour: My favorite gluten-free flour blend is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. It gives these cookies the perfect texture!
- Butter: Softened butter helps the cookies rise, puff up, and become lighter as they bake.
- Egg: One large egg adds moisture to the dough and helps bind the ingredients.
- Molasses: You'll want to use unsulphured molasses, not blackstrap molasses. Unsulphured molasses has the perfect amount of sweetness, while blackstrap molasses has the lowest sugar concentration of all varieties.
- Dark Brown Sugar + White Sugar: Dark brown sugar creates a soft chewier center while white cane sugar creates crispy edges. The cookie dough balls are rolled in additional white sugar for an extra crunchy exterior.
- Vanilla Extract: Use a high-quality vanilla extract for the best flavor.
- Baking Soda: Two teaspoons of baking soda is what puffs up the cookies and gives them the lift they need to help with the signature crack.
- Salt: A pinch of salt helps bring forward all the flavors.
- Spices: Ground cinnamon, ground ginger, ground nutmeg, and ground cloves, are the perfect blend of holiday spice.
Instructions
- Whisk the dry ingredients. In a medium bowl, whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until combined. Set the bowl aside.
- Cream the butter and sugars. Add the softened butter and both sugars to a large mixing bowl or stand mixer. Cream together on high speed for 4-5 minutes until light and fluffy, scraping down the sides of the bowl.
- Add the molasses. Mix for an additional minute.
- Add the egg and vanilla extract. Continue to beat until combined.
- Pour in the dry ingredients. At low speed mix until a dough forms. The dough will be thick and sticky. Cover the bowl with foil and transfer the dough to the refrigerator to chill for at least 2 hours or up to 24 hours before baking.
- Scoop and roll the cookie dough. Preheat oven to 350°F. Line two baking sheets with parchment paper and set them aside. Remove the cookie dough from the refrigerator. If the dough chills over 2 hours and is stiff, let the dough come to room temperature for 15 minutes, then proceed to bake. Pour the extra granulated sugar into a small bowl. Using a medium cookie scoop, scoop the dough into even portions, (30 grams each). Roll each ball of dough into a uniform shape, then gently roll in the sugar to coat. Place 6 cookie dough balls on a baking sheet spacing 2 inches apart.
- Bake the cookies. Place one baking sheet at a time in the oven for 8-10 minutes or until the edges look golden and set and the centers look slightly underdone.
- Round out the cookies. If desired, you can use a large circular cookie cutter or circular glass to coax the cookies into perfect circles while they are hot in the oven. Let the cookies cool for 5 minutes on the baking sheet before transferring to a cooling rack to continue cooling.
Substitutions and Variations
- Dairy-Free: For a dairy-free option you can use vegan butter or shortening in place of the butter.
- Vegan: For a vegan option, try using vegan butter or shortening, and swap the egg for a flax egg.
- Chocolate Molasses Cookies: Once the cookies are cooled you can drizzle or dip half of them in melted dark chocolate or white chocolate.
- Orange Molasses Cookies: Add a tablespoon of zest for a spicy citrus flavor.
- Spices: These molasses cookies are slightly spicy, but feel free to cut back on the ginger. You could also swap in different spices such as allspice or cardamom.
- Coarse Sugar: For a more distinct textured look, try rolling the cookie dough balls in coarse sugar also known as turbinado sugar.
Tips for the best molasses cookies
- Measure your flour: Measuring the flour is very important and that is why I recommend using a food scale. Too much flour will result in cakey-dense cookies, and too little flour will cause the cookies to overly spread.
- Chill the dough: The chilling process is crucial for both flavor and texture. Chill the dough for at least 2 hours if not overnight. The texture should be somewhat like playdough and workable when rolling. If the cookie dough starts to warm up the cookies will flatten and spread. Between batches, I recommend placing the dough back in the refrigerator.
- Cracked tops: In order to get those beautiful crackly finished tops, you'll want to make sure your dough is chilled, and that the baking soda is fresh. If they do not appear cracked when removing the baking sheet from the oven, you can bang the baking sheet on the counter three times to help them flatten.
- Do not make the cookie dough balls too big: Scoop, measure, and roll the cookie dough balls no larger than 30 grams, to avoid overly large cookies that may spread.
- Round out the cookies: For perfectly round cookies, I use a large cookie cutter or glass to coax the cookies into perfect circles while they are hot from the oven. Allow the cookies to rest on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling.
Storage
To store: Molasses cookies can be stored in an airtight container at room temperature for up to 5 days.
To freeze: Once the cookies are cooled, you can store them in a freezer-safe zip-lock bag, in the freezer for up to 3 months.
To make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. If the dough is too hard to start with, let it sit at room temperature for 15 minutes.
FAQ
What is the best molasses to use?
These chewy ginger molasses cookies are made with dark unsulphured molasses, not blackstrap molasses. It has a sweeter flavor and lighter texture. My favorite brand to use is Grandmas.
Why didn't my molasses cookies crack?
There could be a few reasons as to why your molasses cookies did not crack. Make sure the dough is chilled for at least 2 hours, the baking soda is not expired, and that the flour is accurately measured.
What's the difference between gingerbread cookies and molasses cookies?
Molasses cookies have a soft and chewier texture, while traditional gingerbread cookies have a crispier texture.
Can I freeze gluten-free molasses cookies?
These cookies freeze well. Once fully cooled, place the cookies in a freezer-safe ziplock bag and in the freezer for up to 3 months. Thaw overnight.
Recipe
Gluten-Free Soft and Chewy Ginger Molasses Cookies
Diet :Gluten Free
Gluten-Free Molasses Cookies are soft and chewy with hints of cinnamon and ginger. The perfect Christmas Cookie this holiday season!
Ingredients
Dry Ingredients
- 2 cups + 2 tablespoons (290g) gluten-free flour Bobs Red Mill 1 to 1 Gluten-Free Flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- 10 tablespoons (140g) unsalted butter, softened
- ½ cup (100g) dark brown sugar
- ½ cup (100g) sugar
- ⅓ cup (85g) unsulphured molasses
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
For Rolling
- ¼ cup (50g) granulated white sugar
Instructions
- Whisk the dry ingredients. In a medium bowl, whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until combined. Set the bowl aside.
- Cream the butter and sugars. Add the softened butter and both sugars to a large mixing bowl or stand mixer. Cream together on high speed for 4-5 minutes until light and fluffy, scraping down the sides of the bowl.
- Add the molasses. Mix for an additional minute.
- Add the egg and vanilla extract. Continue to beat until combined.
- Pour in the dry ingredients. At low speed mix until a dough forms. The dough will be thick and sticky.
- Refrigerate the dough. Cover the bowl with foil and transfer the dough to the refrigerator to chill for at least 2 hours or up to 24 hours before baking.
- Prepare the baking sheets. Preheat oven to 350°F. Line two baking sheets with parchment paper and set them aside. Remove the cookie dough from the refrigerator. If the dough chills over 2 hours and is stiff, let the dough come to room temperature for 15 minutes, then proceed to bake.
- Scoop and roll the cookie dough. Pour the extra granulated sugar into a small bowl. Using a medium cookie scoop, scoop the dough into even portions, (30 grams each). Roll each ball of dough into a uniform shape, then gently roll in the sugar to coat. Place 6 cookie dough balls on a baking sheet spacing 2 inches apart.
- Bake the cookies. Place one baking sheet at a time in the oven for 8-10 minutes or until the edges look golden and set and the centers look slightly underdone. (We love the texture at 9 minutes!)
- Round out the cookies. If desired, you can use a large circular cookie cutter or circular glass to coax the cookies into perfect circles while they are hot from the oven. Let the cookies cool for 5 minutes on the baking sheet before transferring to a cooling rack to continue cooling.
Notes
To store: Molasses cookies can be stored in an airtight container at room temperature for up to 5 days.
To freeze: Once the cookies are cooled, you can store them in a freezer-safe zip-lock bag, in the freezer for up to 3 months.
To make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. If the dough is too hard to start with, let it sit at room temperature for 15 minutes.
Tips
- Measure your flour: Measuring the flour is very important and that is why I recommend using a food scale. Too much flour will result in cakey-dense cookies, and too little flour will cause the cookies to overly spread.
- Chill the dough: The chilling process is crucial for both flavor and texture. Chill the dough for at least 2 hours if not overnight. The texture should be somewhat like playdough and workable when rolling. If the cookie dough starts to warm up the cookies will flatten and spread. Between batches, I recommend placing the dough back in the refrigerator.
- Cracked tops: In order to get those beautiful crackly finished tops, you'll want to make sure your dough is chilled, and that the baking soda is fresh. If they do not appear cracked when removing the baking sheet from the oven, you can bang the baking sheet on the counter three times to help them flatten.
- Do not make the cookie dough balls too big: Scoop, measure, and roll the cookie dough balls no larger than 30 grams, to avoid overly large cookies that may spread.
- Round out the cookies: For perfectly round cookies, I use a large cookie cutter or glass to coax the cookies into perfect circles while they are hot from the oven. Allow the cookies to rest on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling.
Nutrition
Serving: 1 cookieCalories: 145kcalCarbohydrates: 25gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 183mgPotassium: 83mgFiber: 0.4gSugar: 14gVitamin A: 157IUVitamin C: 0.01mgCalcium: 17mgIron: 0.3mg
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Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!
Emily says
I first made these when making a bunch of Christmas cookies and here I am again making them mid January. They are that good! I’m obsessed with this recipe, as is everyone (gluten free or not) who has tried one.
Rebecca Taig says
Emily,
Thank you so much for the review, that is one of the best compliments.
I'm so glad you enjoy this recipe.
Robin Coolidge says
Oh, and I used Krusteaz 1:1 and it was great.
Robin Coolidge says
I have officially become a cookie baker because of this recipe! These are the most delicious cookies and don't remotely taste gluten free! Thank you for creating this recipe and for restoring my faith in baking and gluten-free treats! They are the perfect combination of crispy and soft, sweet and spicy. I added a bit of fresh ginger this time and roll them in a combination of Himalayan salt, ginger, and turbinado sugar. SO good! I've already made the recipe twice in 10 days! I shared with my neighbor and two baker friends and they were impressed with them. THANK YOU!
Rebecca Taig says
Robin,
Thank you for leaving such a lovely detailed review, this totally made my day!
I'm so glad you enjoyed this recipe, it's one of our favorites. 🙂
LV says
Excellent recipe for Christmas. So soft and tasty!
Lisa says
Absolutely Love Love Love this recipe! It has the perfect spice in it! I was a little worried at first using 1 tablespoon of ginger, but it's perfect along with the other warm spices! My non gluten free family and friends love it as well.
Rebecca Taig says
Lisa,
Thank you so much for leaving a review, I'm so glad you enjoyed this recipe.
Rachel says
These are amazing!!! My first review on Pinterest in 5 years haha. My husband has celiac and he loved these. I couldn’t stop eating them. They did go super flat and I underbake them but still phenomenal. My favourite cookie recipe
Rebecca Taig says
Rachel,
Thank you so much for writing a review, I really appreciate it!
I'm so glad you enjoyed these cookies and I wish you and your husband a happy holiday.
Anastasia Bohl says
Hi! My GF flour has no xanthan gum in it like bobs does. Think I can still use it? Thanks!
Rebecca Taig says
Hi Anastasia!
Xanthan gums role in gluten-free baking helps with elasticity and structure, so I'm not sure what the outcome would be without it.
For best results, I would use the recommended Bob's Red Mill 1:1 Gluten-Free Baking Flour.
Amy B says
Very good! Followed exactly and they were great! Melted some white chocolate and drizzled on some!!
Rebecca Taig says
Amy,
Thank you so much for leaving a review. The addition of white chocolate sounds like the perfect pairing.
Happy Holidays!
Louise Z. says
This dough is lovely. The perfect texture & sugar levels & spices are spot on. I tried others that were awful. I don't know yet how they will bake up, but from the other comments I am fairly confident they will be wonderful. Love that there is a combination of sugars & heavy on the ginger which gives it that snappy flavor against the molasses. So glad you added vanilla. I have been baking gluten free for a few years, I am pretty good on the process, so the ingredients are key to a perfect gluten free cookie.
Rebecca Taig says
Louise,
Thank you so much for leaving such a kind review. This is one of our favorite holiday cookie recipes, can't wait for you to try them fully baked. 🙂
Louise Z says
I baked these tonight. The flavor is as good as expected. My gluten free daughter gobbled up 2 before they were cooled. But chilling the dough & baking time was way off. I typically chill my gluten free dough for 4-6 hours or overnight. Roll cold & bake. This recipe came out perfect after 6 hours of chilling with cold dough, a 375% oven and 13 minutes bake time. Using your instructions for a warmer dough & 10 minutes bake time, they came out raw in the middle. I used a 1-1/2" cookies scoop. I need to roll & freeze these for a party in January. Do you have any insite on how to bake from a frozen dough?
Rebecca Taig says
Hi Louise,
Thank you for making this recipe, I appreciate the time and effort you spent creating these cookies. Every oven is different and I still stand by my instructions, but I'm glad you could make these work for you.
You can bake the frozen cookie dough straight from the freezer and I would add maybe 1 to 2 minutes to the baking time.
I hope you and your family have a wonderful holiday season!
Leila says
Looks mouthwatering, I can't wait to try making these! Do you think it would be possible to switch the butter (or vegan butter) and use coconut oil instead?
Rebecca Taig says
Hi Leila!
These cookies are incredible! Unfortunately, I don't think coconut oil will not work in this recipe. Coconut oil is pure fat, while butter contains water, so cookies made with coconut oil will be crispier and thinner instead of soft and chewy. If you need a dairy-free option, vegan butter would be the best alternative.
I do hope you are able to make this recipe, it's one of our favorites.
Amy says
These came out perfectly! You couldn’t even tell they were gluten-free!
Rebecca Taig says
Thank you for leaving a review Amy, I'm so glad you enjoyed these cookies.
melissa chandler says
All my people loved these and didn’t even know they were GF! I sprinkled sea salt on them which took them up a notch!
Rebecca Taig says
Melissa,
Thank you for leaving a review. The added sea salt is such a great idea!
Happy Holidays!
A says
Would straight up coconut flour work in this recipe?
Rebecca Taig says
Hi there,
No, you would need to use a gluten-free flour blend similar to the one listed in the recipe.
Kourtney Rapp says
Seriously the BEST gluten free cookies I've ever made. I added about a tablespoon of fresh grated ginger in as well. 10/10. I will be making these again, and again!! My husband said he could eat the entire batch in one sitting, and he isn't gluten free. You need to make this recipe!
Rebecca Taig says
Kourtney,
Thank you for such a lovely review, I'm so glad you and your family enjoyed these cookies. The freshly grated ginger sounds divine.
Happy Holidays!
Sue Taig says
Yum