Soft Gluten-Free Molasses Cookies
Easy gluten-free molasses cookies. Soft and spicy. Perfect for Thanksgiving and Christmas. (Or anytime!)
Ingredients
- 2 ¼ cups gluten-free all-purpose flour, see note (11 ¼ ounces; 318 grams)
- 2 teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 12 tablespoons butter, softened (6 ounces; 170 grams)
- ¾ cup packed dark brown sugar (5 ½ ounces; 155 grams)
- ¼ cup unsulfured molasses (3 ounces; 85 grams)
- 1 large egg
- ½ cup coarse sugar or turbinado (4 ounces; 113 grams)
Instructions
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Whisk together gluten-free flour, baking soda, ginger, cinnamon, and salt in a medium bowl. Set aside.
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Mix together the butter and brown sugar in a large bowl until it's thick and creamy. Add the molasses and egg and mix until light, about one minute. Stop the mixer and scrape down the bottom and sides of the bowl.
Add the gluten-free flour mixture. Mix on medium speed until a thick dough forms.
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Cover the bowl and chill for one hour or overnight.
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
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Roll the dough into balls, about one tablespoon each. Roll dough into coarse sugar, if desired. Place dough balls on the prepared baking sheet, about 2 inches apart.
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Bake until the cookies are set and slightly cracked, about 12-15 minutes.
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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.
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Store cooled in a sealed container for up to 5 days. Or freeze for up to 3 months.
Recipe Notes
Ingredient Note
Gluten-Free Flour. This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Flour Blend. Using a different blend might change the texture of the cookies. If you're using a blend that does not contain xanthan gum, whisk a half teaspoon into the flour before using.
Molasses. Use unsulphured or dark molasses. Blackstrap molasses are too strong for these cookies.