Easy gluten-free molasses cookies. Soft and spicy. Perfect for Thanksgiving and Christmas. (Or anytime!)
Make the Dough. Whisk together gluten-free flour, baking soda, ginger, cinnamon, and salt in a medium bowl. Set aside.
Beat together the butter, brown sugar, and molasses on medium-high speed in the bowl of a stand mixer or with a handheld mixer in a large bowl until thick, about one minute. Stop the mixer. Scrape down the bottom and sides of the bowl. Turn mixer to medium-low, add the egg. Beat until combined. Stop mixer. Scrape the bottom and sides of the bowl. Add the whisked dry ingredients. Mix on low speed until a dough forms. One last time, scrape the bowl with a rubber spatula. Mix any dry flour into the dough with the spatula.
Chill. Cover bowl and chill for 2 hours or overnight.
Preheat oven and Bake. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
Roll the dough into balls, about one tablespoon each. Roll dough into sugar topping, if desired. Place dough balls on the prepared baking sheet, about 2 inches apart.
Bake until the cookies are set and slightly cracked, about 15 minutes.
Cool on a Wire Rack. Remove pan from the oven and let cookies cool on the pan for 4 to 5 minutes. Transfer cookies to a wire rack and cool completely.
Store in a sealed container for up to 4 days. Or freeze for up to 3 months.