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Baked gluten-free molasses cookies on a sheet pan.

Soft Gluten-Free Molasses Cookies

Easy gluten-free molasses cookies. Soft and spicy. Perfect for Thanksgiving and Christmas. (Or anytime!)

Servings 24 cookies


  • 2 1/4 cups gluten-free all-purpose flour Bob’s Red Mill 1:1 Gluten-Free Baking Flour recommended
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 12 tablespoons butter softened
  • 3/4 cup packed dark brown sugar
  • 1/4 cup unsulfured molasses
  • 1 large egg
  • Topping
  • 1/2 cup turbinado or granulated sugar


  1. Make the Dough. Whisk together gluten-free flour, baking soda, ginger, cinnamon, and salt in a medium bowl. Set aside.

  2. 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.

  3. Chill. Cover bowl and chill for 2 hours or overnight.

  4. Preheat oven and Bake. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

  5. 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.

  6. Bake until the cookies are set and slightly cracked, about 15 minutes.

  7. 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.

  8. Store in a sealed container for up to 4 days. Or freeze for up to 3 months.