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    Home » Recipes » Cookies, Brownies, and Bars

    Gluten-Free Soft and Chewy Ginger Molasses Cookies

    Published: Oct 10, 2023 by Rebecca Taig · This post may contain affiliate links · 29 Comments

    Jump to Recipe Pin Recipe Print Recipe

    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!

    Gluten-free ginger molasses cookies with a crackly sugar coated topping.

    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.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Substitutions and Variations
    • Tips for the best molasses cookies
    • Storage
    • FAQ
    • Recipe
    • Reviews

    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

    Ingredient shot for gluten-free ginger molasses cookies. There is a clear bowl with gluten-free flour, a small clear bowl of butter, sugar, dark brown sugar, molasses, spices, an egg, and vanilla extract.
    • 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

    Instructions on how to make gluten-free molasses cookies. The first photo is a clear bowl whisking the dry ingredients, followed by a large white bowl creaming the butter and both sugars, adding the molasses, and then adding the egg and vanilla extract.
    Step by step photos of making gluten-free molasses cookies. Chill the dough, roll the dough in sugar, and bake the cookies.
    1. 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.
    2. 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.
    3. Add the molasses. Mix for an additional minute.
    4. Add the egg and vanilla extract. Continue to beat until combined.
    5. 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.
    6. 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.
    7. 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.
    8. 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. 
    A close up photo of a gluten-free ginger molasses cookie with a bite taken out of the center.

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Gluten-free molasses cookies with granulated sugar on top.

    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

    Recipe Author : Rebecca Taig
    Diet :Gluten Free
    Gluten-Free Molasses Cookies are soft and chewy with hints of cinnamon and ginger. The perfect Christmas Cookie this holiday season!
    5 from 24 votes
    Print Recipe Pin Recipe
    Course cookies
    Cuisine American
    Prep Time 30 minutes mins
    Cook Time 9 minutes mins
    Chill Time 2 hours hrs
    Total Time 2 hours hrs 39 minutes mins
    Servings 24 people
    Calories 145 kcal
    Prevent your screen from going dark

    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 
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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 Make This Recipe?Share your recipe photos with me @rebecca.taig
    Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

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    Reader Interactions

    Comments

      5 from 24 votes (11 ratings without comment)

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      Recipe Rating




    1. Emily says

      January 21, 2025 at 7:43 pm

      5 stars
      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.

      Reply
      • Rebecca Taig says

        January 21, 2025 at 11:28 pm

        Emily,

        Thank you so much for the review, that is one of the best compliments.
        I'm so glad you enjoy this recipe.

        Reply
    2. Robin Coolidge says

      January 19, 2025 at 9:02 am

      5 stars
      Oh, and I used Krusteaz 1:1 and it was great.

      Reply
    3. Robin Coolidge says

      January 19, 2025 at 9:00 am

      5 stars
      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!

      Reply
      • Rebecca Taig says

        January 19, 2025 at 5:18 pm

        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. 🙂

        Reply
    4. LV says

      January 04, 2025 at 12:18 am

      5 stars
      Excellent recipe for Christmas. So soft and tasty!

      Reply
    5. Lisa says

      January 02, 2025 at 9:52 am

      5 stars
      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.

      Reply
      • Rebecca Taig says

        January 02, 2025 at 9:59 am

        Lisa,

        Thank you so much for leaving a review, I'm so glad you enjoyed this recipe.

        Reply
    6. Rachel says

      December 13, 2024 at 7:02 am

      5 stars
      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

      Reply
      • Rebecca Taig says

        December 13, 2024 at 7:33 am

        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.

        Reply
    7. Anastasia Bohl says

      December 09, 2024 at 11:36 am

      Hi! My GF flour has no xanthan gum in it like bobs does. Think I can still use it? Thanks!

      Reply
      • Rebecca Taig says

        December 09, 2024 at 11:49 am

        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.

        Reply
    8. Amy B says

      December 08, 2024 at 6:43 pm

      5 stars
      Very good! Followed exactly and they were great! Melted some white chocolate and drizzled on some!!

      Reply
      • Rebecca Taig says

        December 09, 2024 at 7:55 am

        Amy,

        Thank you so much for leaving a review. The addition of white chocolate sounds like the perfect pairing.

        Happy Holidays!

        Reply
    9. Louise Z. says

      November 24, 2024 at 8:53 am

      5 stars
      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.

      Reply
      • Rebecca Taig says

        November 24, 2024 at 1:25 pm

        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. 🙂

        Reply
        • Louise Z says

          November 24, 2024 at 8:16 pm

          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?

          Reply
          • Rebecca Taig says

            November 25, 2024 at 5:51 am

            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!

            Reply
    10. Leila says

      September 21, 2024 at 7:34 am

      5 stars
      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?

      Reply
      • Rebecca Taig says

        September 21, 2024 at 7:55 am

        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.

        Reply
    11. Amy says

      March 06, 2024 at 5:54 pm

      5 stars
      These came out perfectly! You couldn’t even tell they were gluten-free!

      Reply
      • Rebecca Taig says

        March 07, 2024 at 8:42 am

        Thank you for leaving a review Amy, I'm so glad you enjoyed these cookies.

        Reply
    12. melissa chandler says

      December 20, 2023 at 4:39 pm

      5 stars
      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!

      Reply
      • Rebecca Taig says

        December 20, 2023 at 5:17 pm

        Melissa,

        Thank you for leaving a review. The added sea salt is such a great idea!

        Happy Holidays!

        Reply
    13. A says

      November 19, 2023 at 9:25 am

      Would straight up coconut flour work in this recipe?

      Reply
      • Rebecca Taig says

        November 19, 2023 at 10:52 am

        Hi there,

        No, you would need to use a gluten-free flour blend similar to the one listed in the recipe.

        Reply
    14. Kourtney Rapp says

      November 18, 2023 at 8:59 pm

      5 stars
      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!

      Reply
      • Rebecca Taig says

        November 19, 2023 at 6:20 am

        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!

        Reply
    15. Sue Taig says

      December 16, 2021 at 12:36 pm

      5 stars
      Yum

      Reply

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