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My recipe for gluten-free molasses cookies are chewy, perfectly spiced, and packed with flavor! The dough comes together in one bowl, and the cookies bake in just 10 minutes. This easy recipe is my go-to for holiday parties and cookie swaps, and no one ever believes they’re gluten-free!
Gluten-Free Molasses Cookies Recipe
These homemade gluten-free molasses cookies are perfect for the holidays! If you love the spiced flavors of gluten-free gingerbread cookies and the soft, chewy texture of our gluten-free snickerdoodle cookies, then you won’t be able to resist this recipe. I use gluten-free all-purpose flour and mix it with warm and cozy ingredients like molasses, ginger, cinnamon, and cloves. The result is a perfectly spiced cookie that just melts in your mouth!
Ingredients
- Butter: Give the cookies their rice flavor and soft texture. Make sure it’s at room temperature so it can cream nicely together with the sugar.
- Granulated Sugar: Adds sweetness to the cookie dough. The dough is also rolled in sugar to form a crackly crust.
- Dark Brown Sugar: Another sweetener that also helps give these cookies their signature color.
- Egg: The main binding agent.
- Molasses: The star ingredients! It gives the cookies their signature flavor.
- Pure Vanilla Extract: Enhances the flavor.
- Gluten-Free All-Purpose with Xanthan Gum: The main gluten-free base. Use your favorite gluten-free baking flour, but make sure it contains xanthan gum.
- Salt: For taste.
- Baking Soda: Gives the cookies their irresistible chewy texture.
- Ground Cinnamon, Ginger, and Cloves: Warming spices that add holiday flair.
Tips and Suggestions
- Make sure you let the cookies cool on the baking sheet before moving them to a wire rack. If you try and take the cookies off too soon, they may fall apart.
- Freeze the rolled balls and have these cookies at the ready whenever holiday guests stop by! Just skip rolling in the sugar until you’re ready to bake. It may take an additional minute or two for the cookies to bake from frozen.
Can I Use a Different Gluten-Free Flour?
I don’t recommend substituting the gluten-free all-purpose flour in this recipe. Different flours can have different textures and absorbency, which can affect the final result of your cookies. I’ve only tested this recipe with an all-purpose gluten-free flour and xanthan gum blend, and I can’t guarantee the same results if you use a different one.
Why Are My Molasses Cookies Cakey?
There are a few reasons why your cookies might have turned out cakey instead of nice and chewy. Firstly, make sure you measure your ingredients accurately, as too much flour can create a cakier texture. Overmixing the dough can also create a cake-like texture. Stop mixing your dough once it’s smooth and all ingredients are well incorporated—as shown in my step-by-step photos below!
Storage Instructions
The best way to store leftover gluten-free molasses cookies is to let them completely cool, then place them in an airtight container. They can be stored at room temperature for up to 4 days.
You can also freeze the cookie dough for up to 3 months.
More Gluten-Free Christmas Cookie Recipes to Try!
- Gluten-Free Snowball Cookies
- Gluten-Free Cut Out Sugar Cookies
- Gluten-Free Thumbprint Cookies
- Gluten-Free Chocolate Crinkle Cookies
- …Or check out all our Gluten-Free Christmas Cookie Recipes!
Gluten-Free Molasses Cookies Recipe
Ingredients
- ½ cup butter, room temperature
- ⅓ cup granulated sugar
- ½ cup dark brown sugar
- 1 large egg
- ¼ cup molasses
- 1 teaspoon pure vanilla
- 2¼ cups gluten-free all-purpose flour with xanthan gum
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1¼ teaspoon ground cinnamon
- 1¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl or bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar for about 30 seconds.
- Add in the egg and molasses and beat until well combined.
- Add the pure vanilla extract, gluten-free all-purpose flour with xanthan gum, salt, baking soda, ground cinnamon, ground ginger, and ground cloves. Beat until a smooth dough forms.
- Use 1 ½ tablespoon cookie scoop to measure out the dough. Roll into a ball and toss in the granulated sugar. The dough may be a bit sticky.
- Place on the baking sheet, leaving enough space between each for spreading.
- Bake for 9 to 12 minutes or until the center looks set, and they will continue to harden as they cool.
- Let them cool on the baking sheet for 15 minutes, then transfer it to a wire rack to finish cooling.
Notes
- Make sure you let the cookies cool on the baking sheet before moving them to a wire rack. If you try and take the cookies off too soon, they may fall apart.
- To store: Keep in an airtight container at room temperature for up to 4 days.
- To freeze: The cookie dough can be frozen for up to 3 months. Don’t roll the dough in sugar until you’re ready to bake. Bake from frozen and add a minute or two to the baking time.
- Mama says, “Make sure to always check your labels!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Molasses Cookies Step-by-Step
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In a medium mixing bowl or bowl of a stand mixer, beat together ½ cup butter, ⅓ cup granulated sugar, and ½ cup dark brown sugar for about 30 seconds.
Add in 1 large egg and ¼ cup molasses and beat until well combined.
Add 1 teaspoon pure vanilla extract, 2 ¼ cups gluten-free all-purpose flour with xanthan gum, ¼ teaspoon salt, 1 teaspoon baking soda, 1 ¼ teaspoon ground cinnamon, 1 ¼ teaspoon ground ginger, and ¼ teaspoon ground cloves. Beat until a smooth dough forms.
Use 1 ½ tablespoon cookie scoop to measure out the dough. Roll into a ball and toss in some granulated sugar. The dough may be a bit sticky. Place on the baking sheet, leaving enough space between each for spreading.
Bake for 9 to 12 minutes or until the center looks set, and they will continue to harden as they cool. Let them cool on the baking sheet for 15 minutes, then transfer it to a wire rack to finish cooling.
Absolutely delicious. I used coconut sugar instead of cane and brown sugar. These cookies baked up soft and not crumbly.
I am NOT a baker and these were delicious and easy to make. Took them to my bridge club and walked out with an empty plate!
can u make this dairy free?
Hi Ann! You can try making this with plant-based butter instead and 1/4 cup aquafaba in place of the egg. Though they likely won’t come out exactly the same. Let me know if you give it a try!
Hi Claire,
I love your recipes and I thank you for helping out our Celiac Community! Because I have a dairy allergy, I always look to see what you have suggested about the butter in your recipes. I think I am missing it in this recipe. Were you able to test it with the Country Crock Plant Butters? They are my favorite.
Hi Marie! Unfortunately, I haven’t tried these with a plant-based butter, but I assume that you could use the same amount of plant-based to replace the dairy butter for pretty similar results. If you do please let me know how they turn out!