These Gluten Free Ginger Molasses Cookies are crispy on the outside, and soft and chewy on the inside. They’re festive, full of warming spices, and perfect for a holiday cookie exchange.
To get that quintessential warm holiday spice, they’re infused with cinnamon, ginger, nutmeg, and molasses. These gluten free ginger molasses cookies are soon to be one of your favorite cookie recipes!
Recipes for gluten free ginger cookies (soft, chewy and bold in flavor), gluten free gingersnap cookies, and gluten free gingerbread (a combination of chewy and firm), can be found by the hundreds on the internet.
Let me tell you why this is such a great recipe. First of all, it’s a very simple recipe to make and has incredible flavour!
I can guarantee this will be and will be a new family favorite and family tradition. Last year I made these great cookies for my family and friends and they were the first cookies gone on our holiday cookie tray.
These gluten free molasses cookies last several days in a sealed glass container, and are perfect for dunking in coffee and tea over the holiday season.
This time of year, these are still the first recipe to which I always turn for holiday cookie baking. My love for these molasses cookies is thanks to my aunt, as she always made the best gluten free dairy free Christmas cookies.
One year around Christmas time, she made the most insanely delicious gluten free ginger molasses cookies with a crunchy hard exterior and a soft, melt in your mouth interior. I will never forget those cookies.
Table of Contents
INGREDIENTS FOR THE OLD FASHIONED SOFT MOLASSES COOKIES
These old-fashioned molasses cookies are easily made with every day ingredients you probably have on hand. You will need the following ingredients listed below to make them (the exact measurements are in the recipe card below):
- Gluten-free flour blend – I used bob’s red mill but any 1:1 gluten free flour blend with xanthan gum should work. Just ensure when measuring gluten free flour that you spoon the flour into the measuring cup, as oppose to dunking the measuring cup into the flour package.
- Baking soda
- Salt – you won’t even need a teaspoon salt in this recipe
- Nutmeg – only requiring a small amount to get the right amount of spice
- Ground ginger
- Unsalted butter or vegan butter
- Brown sugar – light brown sugar or dark will work here. Coconut sugar will also work, however you may need more of it as you will be lacking some of the sweetness and molasses flavor from the brown sugar.
- Large egg – I have not tried substituting flax eggs or egg replacers in these chewy molasses cookies
- Vanilla extract
- Molasses – light molasses or dark molasses. Try avoid blackstrap molasses as it’s much more bitter and will not yield the best flavour.
HOW TO MAKE THE GLUTEN-FREE GINGER MOLASSES COOKIES
- Add flour, baking soda, salt, nutmeg, ground ginger, and cinnamon to a medium bowl then whisk to combine. Set aside.
- Add softened butter and brown sugar to the bowl of a stand mixer with the paddle attachment, or a large bowl if using a handheld mixer, then beat until light and fluffy. Scrape down the sides of the bowl then add egg, vanilla and molasses and beat until smooth.
- Add dry ingredients to the wet ingredients in two batches, mixing until just combined before adding the second batch. Chill dough until firm in refrigerator, at least 1 hour or overnight.
- Pre heat oven to 350F and line a sheet pan with parchment paper, then add granulated sugar to a bowl. Scoop your dough ball in 1-1/2 Tablespoon portions with a cookie scoop, roll into a ball, then roll in the sugar.
- Place dough balls onto prepared baking sheet 2″ apart then bake for 8-10 minutes or until cookies are light golden brown around the edges and crackly on top. DO NOT OVER BAKE!
- Rap the cookie sheet on the counter then let cookies cool for 2 minutes before transferring to a cooling rack to cool completely. At last, you have grandma’s molasses cookies.
TIP FOR MEASURING GLUTEN FREE FLOUR
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. DO NOT scoop your measuring cup into the gluten-free flour.
This will prevent you from drying out your baked goods due to excessive flour. This will yield the best grandma’s molasses cookies recipe.
IS MOLASSES GLUTEN FREE?
These cookies have molasses in them. Yes, molasses is naturally gluten free.
Please always check labels, especially for off-brands of molasses to make sure no gluten containing ingredients were added.
HOW TO STORE
- Cool Completely: Allow the ginger molasses cookies to cool completely on a wire rack before storing. This helps prevent moisture buildup and maintains their texture.
- Airtight Container: Transfer the cooled cookies to an airtight container. Choose a container that is large enough to hold the cookies without causing them to break or become overcrowded.
- Layering: If you have multiple layers of cookies, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
- Storage Location: Store the airtight container of cookies in a cool, dry place away from direct sunlight. Avoid storing them in areas prone to heat or humidity, such as near the stove or refrigerator, as this can affect their texture and freshness.
- Cookie Jar or Tin: Alternatively, you can store the cookies in a cookie jar or tin with a tight-fitting lid. This can help maintain their freshness and protect them from exposure to air.
- Avoid Moisture: Keep the cookies away from moisture sources, such as open windows, sinks, or areas with high humidity. Moisture can cause the cookies to become soft and lose their crispness.
- Freezing Option: If you want to store ginger molasses cookies for a longer period, you can freeze them. Place the cookies in a freezer-safe container or zip-top bag, remove any excess air, and seal tightly. Label the container with the date. Frozen cookies can be stored for up to 2-3 months.
- Thawing: When you’re ready to enjoy the frozen cookies, simply remove them from the freezer and let them thaw at room temperature for about 15-30 minutes, or until they reach your desired texture.
HOW TO KEEP YOUR GINGER MOLASSES COOKIES CRISPY
Once you’ve gone through all that trouble to make your gluten free ginger molasses cookies crispy, you want to keep them that way. If they absorb moisture from the air in their environment or from their container after they cool, they will lose their crispy outside edges.
Homemade cookies don’t have the preservatives of store-bought cookies. The best way to help them maintain their texture is to store them in a sealed glass container like a cookie jar, at room temperature.
I have about 600 mason jars in my kitchen, so I try and always use those. They are perfect for cookie storage.
A plastic container like a Tupperware or a plastic bag will make your cookies soft faster than you think. There is absolutely nothing wrong with gluten free soft ginger cookies, however we are trying to keep the crispy outside with this recipe.
If you want to freeze your cookies, store them in freezer bags. They will stay good for 3 months.
CAN I USE VEGAN BUTTER IN THESE CHEWY GINGER MOLASSES COOKIES?
If you’re looking for a gluten free dairy free cookies recipe you can use vegan butter in place of regular butter. My favourite brands are Melt and Miyoko’s Kitchen.
I don’t recommend using Earth Balance as it has a lot of moisture and may spread too much while baking! These are the best molasses cookies and we don’t want them spreading to ruin them.
CAN I USE ALL-PURPOSE FLOUR IN THIS RECIPE?
Yes, these gingerbread cookies will also work with regular white flour. Follow all the same directions.
Other Delicious Holiday Treats You May Want To Try!
- Double Chocolate Peppermint Cookies
- Easy Peanut Butter Marshmallow Squares
- Gluten Free Chocolate Fudge Crinkle Cookies
- Gluten Free Bread Pudding
- Cinnamon Roll Baked Oatmeal
- 1 1/4 cups gluten free 1:1 baking flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/3 cup butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 tbsp molasses
- Add flour, baking soda, salt, nutmeg, ground ginger, and cinnamon to a medium-sized bowl then whisk to combine. Set aside.
- Add softened butter and brown sugar to the bowl of an electric mixer, or a large glass bowl if using a handheld mixer, then beat until light and fluffy. Scrape down the sides of the bowl then add egg, vanilla and molasses and beat until smooth.
- Add dry ingredients in two batches, mixing until just combined before adding the second batch. Then refrigerate dough until firm, at least 1 hour or overnight.
- Preheat oven to 350F. Line a sheet pan with parchment paper, then add granulated sugar to a bowl. Scoop dough in 1-1/2 Tablespoon portions, roll into a ball, then roll in the sugar. Place dough balls onto prepared baking sheet 2" apart then bake for 9-11 minutes or until cookies are light golden brown around the edges and crackly on top. DO NOT OVERBAKE!
- Rap the cookie sheet on the counter then let cookies cool for 2 minutes before transferring to a cooling rack to cool completely.
I used Bobs Red Mill gluten-free flour blend.
Serving Size:1 grams
Amount Per Serving: Calories: 129Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 251mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 2g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
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I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…