An easy recipe for gluten-free molasses cookies. This chewy spiced gluten-free ginger molasses cookie dough comes together in one bowl and bakes up in just 10 minutes.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten free ginger molasses cookies, Gluten-Free Molasses Cookies
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: The best way to store leftover cookies is to let them completely cool, then place them in an airtight container. gluten-free molasses cookies can be stored at room temperature for up to 4 days.
To freeze: Freeze the rolled balls and have molasses 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. Frozen cookie dough can be stored in the freezer for up to 3 months.
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