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overhead shot of baked Double Molasses Gluten Free Ginger Cookies that have been drizzled with white chocolate on top of brown parchment paper

Gluten Free Ginger Molasses Cookies (Soft & Chewy)

5 from 1 rating
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.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 33
By: Sharon Lachendro
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Ingredients

  • 2 ½ cups Gluten Free 1:1 Baking Flour
  • 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.
    dry ingredients to make gluten free ginger cookies in a small white bowl
  • Whisk to combine and set aside.
    dry ingredients to make gluten free ginger cookies whisked together in a small white bowl
  • Add the butter and brown sugar to a stand mixer bowl.
    butter and brown sugar in a silver stand mixer bowl
  • Beat until smooth and creamy, about 2 minutes.
    butter and sugar beaten together in a silver stand mixer bowl
  • Mix in the molasses and egg until fully incorporated. Scrape down the sides and bottom of the bowl as necessary.
    molasses and egg added to beaten butter and sugar in a silver stand mixer bowl
  • Add the dry ingredients to the butter mixture.
    dry ingredients added to the wet ingredients in a silver stand mixer bowl to make gluten free ginger molasses cookies
  • Mix on low until completely combined.
    gluten free ginger cookie dough mixed together in a silver stand mixer bowl
  • Cover the bowl with plastic wrap and refrigerate at least 4 hours or overnight.
    gluten free ginger cookie dough mixed together in a silver stand mixer bowl and covered with plastic wrap
  • 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.
    gluten free ginger cookie dough balls rolled on a brown parchment paper lined cookie sheet
  • Add the demerara sugar or granulated sugar to a small bowl.
    a ball of gluten free ginger cookie dough sitting on top of a small white bowl filled with sugar
  • 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.
    gluten free ginger cookie dough rolled in sugar and placed on a brown parchment paper lined cookie sheet
  • 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.
    6 gluten free ginger cookies baked on a brown parchment paper lined cookie 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.
    overhead shot of 3 gluten free ginger cookies on brown parchment paper that have been drizzled with white chocolate

Notes

  1. This recipe works best with a 1:1 baking flour, such as Bob's Red Mil 1:1 Gluten Free Baking Flour or King Arthur Measure for Measure. Make sure the flour blend you use contains xanthan gum.
  2. I use Grandma's brand molasses in this recipe.
  3. Rolling the cookie dough in sugar is optional but it adds a little crunch and texture to the baked cookies.
  4. The white chocolate drizzle is also optional but it adds a nice depth of flavor and sweetness to balance the spices in the cookie.
  5. 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.
  6. Cookies can be stored at room temperature in an airtight container for up to 3 days. Freeze for longer storage.
  7. 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

Serving: 1cookie | Calories: 141kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 111mg | Potassium: 99mg | Fiber: 1g | Sugar: 16g | Vitamin A: 138IU | Vitamin C: 0.05mg | Calcium: 32mg | Iron: 1mg

Disclaimers

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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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