These chewy gluten free ginger cookies with molasses have been a family favorite for years. With a deep molasses flavor and a touch of warm spices, this classic recipe has been perfected over time. With their melt-in-your-mouth texture, don't be afraid to make a second batch!

Gluten-Free Ginger Molasses Cookies on a plate

The holiday season is all about bringing joy through simple, homemade sweets, and this gluten-free ginger cookie recipe is a holiday baking staple. These cookies have the perfect chewy texture that takes me back to cozy Christmases spent with family, enjoying the warm scent of homemade cookies.

Just like my soft gluten-free snickerdoodle cookies and 4-ingredient Grinch cookies, this recipe is wonderfully easy, making it a perfect choice for baking with little ones. Whether you're putting them on a christmas charcuterie board or sharing a plate at your next festive gathering, these molasses cookies are sure to become family favorite in your home as well!

Why you'll love these gluten free molasses cookies

Soft & Chewy Texture: Perfectly balanced with a slight golden brown outside and a melt-in-your-mouth soft texture inside. You'll have no choice but to reach for seconds. I love rolling them in sugar before baking for that extra texture explosion.
Rich Molasses Flavor: Not all ginger cookies have molasses but I found through testing that these are best packed with warm spices and deep molasses richness that sings "holiday flavor." And they make my kitchen smell heavenly every time we make them.
Holiday Classic: I don't know about you but I feel like molasses and ginger give the quintessential taste of Christmas. These always give the vibe of festive warmth and the holiday season doesn't start in our house until I make these.

Gluten-Free Ginger Molasses Cookies bitten in a hand

Ingredients for gluten free molasses cookies

Flour: I love our using King Arthur gluten free measure for measure flour and have found after making them countless times that it works best. It has some xanthan gum in the mix and gives great texture and lift.
Molasses: Regular un-sulfured molasses has the best taste and texture. Try to avoid blackstrap molasses, as it’s much stronger and can overpower the cookies. Believe us...
Spices: A blend of ginger, cinnamon, and cloves brings out the Christmas flavors. Adjust to taste if you prefer a stronger or milder spice flavor. I personally love allspice as well if I don't have all individual spices.
Butter or Coconut Oil: For a dairy-free option, use coconut oil but butter also works well. I will say, that I always use coconut oil because I like it best.
Brown sugar: Adds a hint of caramelized sweetness and extra chewiness. It is a must and trust me, doesn't work as well when you swap for white sugar.

How to make gluten free molasses cookies

Step-by-step gluten-free ginger molasses cookies

Wet ingredients: Whip together the sugars, molasses, and egg in a bowl until smooth, then add the oil and mix again, scraping down the sides of the bowl.

Dry ingredients: In another large bowl, combine the dry ingredients and mix the dry ingredients into the wet making sure to scrape down the sides

Chill: Refrigerate the dough for 30 minutes to 1 hour to enhance the texture and flavor. It also allows the gluten-free flour to fully hydrate, which helps prevent a gritty, crumbly texture in your cookies. This refrigerating time also improves the overall consistency and texture, giving you a chewy, soft cookie.

Roll: Roll the chilled dough into 2-inch balls and coat them with sugar for a sweet and crisp exterior. Not required but I sure love this step!

Bake: Make sure the cookies are 2-inches apart as they do spread a bit and also watch for golden brown edges to know they are done.