Gluten-Free Ginger Molasses Cookies

5 from 3 votes

Gluten-Free Ginger Molasses Cookies

These gluten-free ginger molasses cookies are soft, chewy, and full of spice. They are made in under 30 minutes with no chill time, and are easily made dairy-free. The perfect holiday cookie that is sure to be a crowd pleaser!

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 217kcal

Author: Olivia Parsons

Ingredients

¾ cup salted butter softened, if using unsalted butter, add an extra pinch of salt.
1 cup brown sugar
¼ cup molasses
½ teaspoon vanilla extract
1 egg
2 cups gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag).
2 teaspoon baking soda
1 ½ teaspoon ground ginger
1 ¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
½ cup white sugar for rolling

Instructions

Preheat the oven to 375ºF and prepare two large baking sheets with parchment paper.
Use a mixer with beaters or a stand mixer with the paddle attachment to beat the butter and brown sugar together until light and fluffy. If you don't have an electric mixer, use a wooden spoon or your hands to ensure the sugar gets dissolved.
Beat in the molasses, vanilla extract, and egg.
Place the gluten-free flour, baking soda, spices, and salt in the bowl. Lightly stir them together on top, then gently mix together until there are no dry spots. The dough will be slightly sticky.
Use a 3 tablespoon cookie scoop to scoop the dough, one at a time. Place the scoop of cookie dough in a small bowl filled with the white sugar. Gently roll the dough ball until it is fully coated in sugar. Place on a parchment lined baking sheet and gently push down to flatten it slightly. Repeat with all the cookie dough.
Bake the cookies for 10-15 minutes until the edges are firm and they are starting to crack on top. For super soft cookies, bake for the lower end of the time range. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
Allow the cookies to cool on the baking sheet for 15 minutes until they have set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.

Notes

For softer cookies, bake closer to 10 minutes, for crisper ginger cookies, bake closer to 15 minutes. Keep an eye on them as ovens may vary.
Dairy-Free: Use your favourite plant based butter sticks.
Storage: Cookies can be stored in an airtight container at room temperature for up to 5 days.
Freezing: Freeze cookies in an airtight container for up to 3 months. Thaw at room temperature.

Nutrition facts are an estimation.

Nutrition