Soft and chewy Gluten Free Ginger Cookies are made with double the molasses for a richly spiced, deeply flavored cookie that’s perfect for the holidays. Unlike typical baked gluten free cookies, these are even better the next day so they’re a great make-ahead cookie. They soften overnight while the flavors meld together to produce a truly outstanding cookie.
This post contains affiliate links for products and ingredients I use and love. You can read my full disclosure here. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥
Go bold or home is my motto! Actually, it’s not, but it is for these double molasses ginger molasses cookies made with gluten free flour.
I went extra-bold by using more molasses than most bakers dare in this traditional holiday cookie. The molasses lends so much flavor to the cookie dough and produces a thin(ner) drop cookie that’s ultra soft and chewy.
Chilling the Dough
The cookie dough is wetter since we’re using extra molasses in this recipe. It must be chilled before baking to give the flour time to absorb some of the extra moisture.
However, even when chilled overnight, the dough will be a little tacky (similar to playdough that’s been played with for a while!) and that’s perfectly fine!
The extra moisture in this cookie dough is not a bad thing, it just makes them delightfully different! The additional molasses is what keeps these cookies soft, moist, and delicious.
Make Ahead Instructions
Cookie dough prep is my favorite kind of meal prep! You can make this dough up to 5 days before baking. Any longer than that, just freeze the cookie dough until you’re ready to bake.
You can also bake the cookies up to 3 days before eating/gifting. I highly recommend baking them the day before you want to serve them because they’re even better the next day! They become softer and more flavorful, which is almost unheard of for a gluten free cookie!
Key Ingredients and Notes
- Gluten Free Flour + Xanthan Gum – I used King Arthur Measure for Measure but Bob’s Red Mill 1:1 Gluten Free Baking Flour works great for cookies too. Both of these blends already contain xanthan gum.
- Spices – this recipe calls for cinnamon, ginger, allspice, and nutmeg. These are all spices I always have on hand and are the same spices I use (in different amounts) to make homemade Pumpkin Pie Spice.
- Molasses – I use Grandma’s Unsulfured Molasses. Do not use blackstrap molasses in this recipe.
- Demerara Sugar – I like to roll the cookie dough in demerara sugar, which contains traces of molasses. It adds to that punch of molasses we’re going for while also adding a crunchy textural contrast to the soft cookies. You can also use Turbinado Sugar, which has a slightly stronger molasses flavor.
- White Chocolate – drizzling the cookies with white chocolate is optional. It gives the cookies a gorgeous, refined look and the sweetness of the chocolate balances the bold spices.
*Be sure to read the full recipe card below for exact measurements and step-by-step instructions.
How to Make Gluten Free Molasses Cookies (Visual Instructions)
Tips for Baking Gluten Free Cookies
- The chill time is essential for creating the right texture and consistency of the cookies. Do not skip this step!
- Reshaping Cookies – use a spoon to quickly reshape the cookies into a perfect circle as soon as they come out of the oven.
- If you want cookies that are slightly crispier on the bottom, bake with parchment paper instead of a silicone baking mat.
Storage Instructions
Store the cookies in an airtight container at room temperature up to 5 days. After that, cookies should be frozen for optimal freshness.
If you’ve made this recipe, leaving a star rating and note in the comments below would be so helpful for other gluten free bakers!
Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
Connect with me on social media so you never miss a post:
| Facebook | Twitter | Pinterest | Instagram | Youtube | Newsletter |
Gluten Free Ginger Molasses Cookies (Soft & Chewy)
Ingredients
- 2 ½ cups Gluten Free All Purpose Baking Flour
- 1 teaspoon Xanthan Gum (omit if your flour blend contains it)
- 2 teaspoons Baking Soda
- ½ teaspoon Fine Sea Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 teaspoon Allspice
- 1 teaspoon Ground Nutmeg
- ¾ cup Unsalted Butter, softened (12 tablespoons)
- 1 cup Light Brown Sugar, packed
- 1 Large Egg, room temperature
- ½ cup Unsulphured Molasses
- ½ cup Demerara Sugar or Granulated Sugar for rolling
- 4 oz. White Chocolate, melted (optional)
Instructions
- Add the gluten free flour blend, salt, baking soda, cinnamon, ginger, allspice, and nutmeg to a medium bowl.
- Whisk to combine and set aside.
- Add the butter and brown sugar to a stand mixer bowl.
- Beat until smooth and creamy, about 2 minutes.
- Mix in the molasses and egg until fully incorporated. Scrape down the sides and bottom of the bowl as necessary.
- Add the dry ingredients to the butter mixture.
- Mix on low until completely combined.
- Cover the bowl with plastic wrap and refrigerate at least 2 hours or overnight.
- When ready to bake, preheat oven to 350℉ and line a rimmed half sheet pan with a silicone baking mat or parchment paper.
- Use a medium scoop to portion the cookie dough into 32-33 dough balls. Roll the dough balls until they’re smooth.
- Add the demerara sugar or granulated sugar to a small bowl.
- Roll 8 cookie dough balls in the sugar and place on the prepared baking sheet. Refrigerate the remaining cookie dough until ready to bake, do not roll in the sugar until just before baking.
- Bake for 8-10 minutes, or until the edges are set and the center is no longer shiny. Repeat for the remaining cookies, baking one batch at a time on the center rack. When done, reshape into a circle, if necessary, and allow the cookies to cool on the baking sheet.
- Once the cookies are cool, melt the white chocolate and drizzle over the cookies. Allow the chocolate to set before storing in an airtight container.
Notes
- I use Grandma’s brand molasses in this recipe.
- Rolling the cookie dough in sugar is optional but it adds a little crunch and texture to the baked cookies.
- The white chocolate drizzle is also optional but it adds a nice depth of flavor and sweetness to balance the spices in the cookie.
- Bake the cookies on the center rack, one tray at a time for best results. Cool the baking sheets completely between baking to reduce spread.
- Cookies can be stored at room temperature in an airtight container for up to 3 days. Freeze for longer storage.
- The cookie dough can also be frozen before baking. Roll into balls and freeze until solid. Store in a freezer bag for up to 3 months. To bake, roll the frozen cookie dough in sugar then bake for 9-11 minutes.
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Leave a comment