Soft And Chewy Gluten Free Ginger Molasses Cookies

These soft and chewy gluten free ginger molasses cookies have crackly sugar-coated tops, chewy centers, and a warm hit of cinnamon, ginger, and nutmeg. They are always the first cookie to disappear off our holiday cookie trays. 

My aunt made the best gluten free Christmas cookies I have ever eaten. One year she showed up with ginger molasses cookies that had a crunchy, crackly outside and a soft middle that melted in your mouth, and I have never forgotten them. These are my version. 

Gluten free ginger molasses cookies are soft, chewy spice cookies made with a 1-to-1 gluten free flour blend, brown sugar, molasses, cinnamon, ground ginger, and nutmeg, rolled in sugar before baking so the tops crackle. The dough chills for at least an hour, and the cookies bake in 9 to 11 minutes. 

They’re my go-to for holiday baking, they last for days in a sealed glass jar, and they were made for dunking in coffee or tea. 

How to Make Gluten Free Ginger Molasses Cookies

Exact amounts are in the recipe card below.

1. Whisk the gluten free flour, baking soda, salt, nutmeg, ginger, and cinnamon together in a medium bowl.
2. In a separate large bowl, beat the softened butter and brown sugar with a stand or hand mixer until light and fluffy.
3. Beat in the egg, vanilla, and molasses until smooth.
4. Mix in the dry ingredients in two additions, stopping as soon as each one disappears into the dough. 
5. Chill the dough for at least 1 hour, or overnight, until it’s firm enough to roll without sticking to your hands. 
6. Preheat the oven to 350°F and line a baking sheet with parchment paper.
7. Scoop the dough into 1½-tablespoon balls, roll each one in granulated sugar, and space them 2 inches apart. 
8. Bake for 9 to 11 minutes, until the edges turn light golden and the tops crackle. 9. Give the pan one firm drop onto the counter as soon as it comes out of the oven. It knocks the air out of the puffed centers so you get those crinkly tops. Let the cookies sit for 2 minutes, then move them to a wire rack to cool completely. 

Tips for Chewy Gluten Free Molasses Cookies

• Spoon and level the flour. Scooping straight from the bag packs gluten free flour into the cup, and extra flour turns these dry and cakey.
• Use light or dark molasses, not blackstrap. Blackstrap is way more bitter and throws off the flavor. 
• Pull them early. They keep baking on the hot pan, so take them out the second the edges are golden, even if the middles look soft. 
• Dairy-free swap: vegan butter works here. My favorites are Melt and Miyoko’s. Skip Earth Balance, because it holds more moisture and makes the cookies spread. 
• Store them in glass. A sealed glass jar keeps the edges crisp for days, while plastic containers soften them FAST. With about 600 mason jars in my kitchen, I’m covered. 

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4.67 from 3 votes

Soft and Chewy Gluten Free Ginger Molasses Cookies

Soft and chewy gluten free ginger molasses cookies with crackly sugar tops, warm ginger and cinnamon, and soft middles. A holiday cookie tray favorite.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 cookies

Calories: 160kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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• 1 ¼ cups gluten free 1:1 baking flour
• 1 tsp baking soda
• ½ tsp salt
• ¼ tsp nutmeg
• ½ tsp ground ginger
• 1 tsp cinnamon
• ⅓ cup butter softened
• ½ cup brown sugar
• 1 egg
• 1 tsp vanilla
• 2 tbsp molasses
• Granulated sugar for rolling

Instructions

• Whisk the gluten free flour, baking soda, salt, nutmeg, ginger, and cinnamon together in a medium bowl.
• In a separate large bowl, beat the softened butter and brown sugar with a stand or hand mixer until light and fluffy.
• Beat in the egg, vanilla, and molasses until smooth.
• Mix in the dry ingredients in two additions, stopping as soon as each one disappears into the dough.
• Chill the dough for at least 1 hour, or overnight, until it’s firm enough to roll without sticking to your hands.
• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Scoop the dough into 1½-tablespoon balls, roll each one in granulated sugar, and space them 2 inches apart.
• Bake for 9 to 11 minutes, until the edges turn light golden and the tops crackle.
• Give the pan one firm drop onto the counter as soon as it comes out of the oven. It knocks the air out of the puffed centers so you get those crinkly tops. Let the cookies sit for 2 minutes, then move them to a wire rack to cool completely.

Notes

I used Bob’s Red Mill gluten-free 1:1 flour blend.

Nutrition

Serving: 1cookie | Calories: 160kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 238mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 178IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg

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.

Tried this recipe?Please leave a comment on the blog or share a photo on @basicswithbails

Building a holiday cookie tray? Add my Gluten Free Chocolate Fudge Crinkle Cookies, Vegan Gluten Free Chocolate Chip Cookies, and Peanut Butter Marshmallow Squares. 

If you bake these, leave a star rating and a comment below, and tell me who in your family always grabs the first one. Tag @basicswithbails or #basicswithbails on Instagram or Pinterest so I can see your cookie tray.