These gluten-free molasses cookies with ginger are soft and chewy. They are sure to fill your life (or holiday) with cheer! Familiar and warm flavors of ginger and molasses make for one tasty cookie.
The holiday season is the perfect time for cooking making and these are my favorite cookie recipes of all! I love to include it in my Christmas cookie boxes to give as thoughtful homemade gifts.
Gluten-Free Ginger Molasses Cookies
These gluten-free soft and molasses cookies are going to be your new favorite chewy cookies. They are bursting with nostalgic flavors that everyone loves!
They truly are so chewy and remind me of days at home during Christmas but they really are great any time of the year. Kind of like our soft red velvet cake mix cookies, gluten-free snickerdoodle cookies or 4-ingredient grinch cookies.
In fact, we’ve been loving this cookie for years and years but it was originally published here on December 3, 2014 and you guys loved it too! It even won a baking competition with Pamela’s Products.
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The best part is that these chewy ginger molasses cookies are really simple to make and the kids will love rolling them into sugar. It gives them a beautiful shine and a nice little sugary crust.
Here are some other easy Christmas cookie recipes with few ingredients. They are great for little hands!
What gluten-free flour blend is best?
I love our gluten-free flour blend because it is so cheap to make and works great in a variety of recipes including this one.
If you are looking for a store bought option, King Arthur gluten-free all purpose flour (the one I recommend), Bob’s Red Mill cup for cup, Pamela’s artisan flour and Cup4Cup are great options.
Can you make them dairy-free?
This is a great recipe because this is already dairy-free! We use coconut oil so there are no modifications needed. You don’t even have to sub in some vegan butter.
You can also try these gluten-free thumbprint cookies dairy free.
How to make gluten-free ginger molasses cookies
Start by preheating the oven to 350 degrees
Step 1: Whip sugars, blackstrap molasses and egg until smooth in a medium bowl
Step 2: Slowly add in the oil and combine.
Step 3: In another large bowl, combine the dry ingredients and mix the dry ingredients into the wet making sure to scrape down the sides
Pro Tip: At this point, refrigerate the dough for 30 minutes to 1 hour to give you the best results possible with cookies that don’t overly spread
How do you store ginger molasses cookies?
Can you freeze them?
A gingersnap is usually more thin and crispier. Molasses cookies tend to be chewy and thicker.
Yes, it is a natural sweetener that is gluten-free. It does not contain any gluten.
Using a gluten-free all purpose flour blend with a variety of flours helps keep it get the correct cookie texture that isn’t too cakey. You can also use a little less flour and make sure you don’t beat the sugar and butter too much.
Refrigerate your dough before baking and don’t grease your parchment paper or silicone mat before baking.
If you want something a bit different but still delicious, you should check out these gluten-free almond meltaway cookies from Veggie Balance or paleo brownies from Joy, Food, Sunshine. And if you are in the market for a keto cookie, these keto almond flour cookies or keto linzer cookies are a great option!
Here are some other great recipes with ginger in them…
Gingerbread Pancakes with Sugared Cranberries and Spiced Buttermilk Syrup
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
Chewy Gluten-Free Molasses Cookies with Ginger
- Preheat the oven to 350 degrees
- Whip sugars, molasses and egg until smooth
- Add in the oil and combine, wiping down sides of the bowl
- In another large mixing bowl, combine the dry ingredients
- Slowly mix the dry ingredients into the wet ingredients making sure to scrape down the sides
- Refrigerate the dough for 30 minutes to 1 hour to give you the best end result cookie possible
- Roll into 2 inch balls and roll in additional sugar
- Place 2 inches apart on a silicone lined or parchment paper lined baking sheet and bake 12-15 minutes or until golden and still soft to the touch
- Remove carefully and immediately from the baking pan and let cool on a wire cooling rack
This post has been on our site since 2012! We have updated it with new photos and helpful tips. Here is the original photo.