Gluten-Free Molasses Cookies Recipe

5 from 7 votes

An easy recipe for gluten-free molasses cookies. The dough comes together effortlessly in one bowl and bakes up in just 10 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: gluten free ginger molasses cookies, Gluten-Free Molasses Cookies

Servings: 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.

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.
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