These gluten-free ginger molasses cookies are soft, chewy, and full of spice. They are made in under 30 minutes with no chill time, and are easily made dairy-free. The perfect holiday cookie that is sure to be a crowd pleaser!
These Gluten-Free Ginger Molasses Cookies are a staple of the holiday season. The flavours of brown sugar, molasses, and warm spices are a classic during this time of the year. Best of all, these cookies have a soft and chewy centre with a crisp sugary crust.
While all your guests will be raving about how yummy these cookies are, what they won't guess is that they are gluten-free, nut-free, and easily dairy-free!
These gluten-free chewy molasses cookies are the ultimate allergy-friendly holiday treat. Whether it's a dinner party, holiday gathering, or a holiday cookie exchange, anyone who gets to taste one is sure to remember it!
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Why You'll Love This Recipe
- These cookies are soft and chewy with a crisp sugar crust.
- Made in one bowl. The easiest type of dessert.
- Made in 30 minutes. This is a no chill cookie recipe! Perfect to quickly make for a party or cookie exchange.
- A classic festive flavour. Ginger molasses is a classic Christmas cookie.
- Easily allergy-friendly. These cookies are gluten-free, nut-free, and easily dairy-free.
- Easy ingredient swaps. Use what you have on hand to make this cookie dough your own.
This is a great recipe for a cookie exchange! You'd also like my classic gluten-free shortbread cookies, gluten-free millionaire bars, gingerbread amaretti cookies, gluten-free white chocolate cranberry cookies and gluten-free slice-and-bake sugar cookies.
Ingredient Notes
Here is everything you'll need to make these gluten free soft ginger molasses cookies:
- Salted butter: If using unsalted butter, add an extra ⅛ teaspoon salt to the dough. You can also use dairy-free buttery sticks.
- Brown sugar & granulated sugar: Brown sugar gives the cookies flavor and moisture, while white sugar is used to coat the cookies for a crispy exterior.
- Molasses: Molasses and ginger flavors are meant to be together. Molasses is a sweetener that is quintessential in a ginger cookie. Do not use blackstrap molasses, as it is more bitter than regular or "fancy" molasses flavor.
- Gluten-free all-purpose flour with xanthan gum: My favourite is the Bob's Red Mill 1:1 Baking Flour (blue bag). Any should work!
- Spices: Ground ginger, cinnamon, nutmeg, and cloves season these cookies to taste like the holidays!
Substitutions
There are many ways to change up these cookies depending on your mood. Here are some substitution suggestions:
- Gluten-free flour. Ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend.
- Dairy-free? Use a dairy-free butter or coconut oil.
- No brown sugar? You could also use coconut sugar.
- Want less sugar? Skip the white sugar dusting before baking.
- Add nuts. Chopped walnuts, pecans, or almonds would be a great addition to the flavours in this recipe. Mix them into the cookie dough at the end.
- Add chunks of candied ginger!
- Vegan? I have not tried this recipe without the egg, but you could try your favourite egg replacer, like a flax egg.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free ginger cookies.
(Prep) Preheat the oven to 375ºF and prepare two large cookie sheets with parchment paper.
(1) Use a handheld mixer with beaters in a large bowl, or the bowl of a stand mixer fitted with the paddle attachment. Beat the butter and brown sugar together until light and fluffy. If you don't have an electric mixer, use a wooden spoon or your hands to ensure the sugar gets dissolved.
(2) Beat in the wet ingredients: molasses, vanilla extract, and egg.
(3) Place the gluten-free flour, baking soda, spices, and salt in the bowl. Lightly stir the dry ingredients together on top, then gently mix together until there are no dry spots. The dough will be slightly sticky.
(4) Use a 3 tablespoon cookie scoop to scoop the dough, one at a time. Place the scoop of cookie dough in a small bowl filled with the white sugar. Gently roll the dough ball until it is fully coated in sugar.
(5) Place on a parchment lined cookie sheet and gently push down to flatten it slightly. Repeat with all the cookie dough.
(6) Bake the cookies for 10-15 minutes until the edges are firm and they are starting to crack on top. For super soft cookies, bake for the lower end of the time range.
For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
Allow the cookies to cool on the baking sheet for 15 minutes until they have set, then transfer to a cooling rack to continue cooling. Enjoy warm or allow to come to room temperature.
What to Eat with Ginger Cookies
These soft gluten-free molasses cookies are the perfect little treat for any occasion. Whether it's the holidays, you're hosting, or you're just looking for a little coffee treat—these cookies are easy to make and always a crowd pleaser.
Here are some ways I like to serve them:
- Enjoy with a holiday cookie spread. Pair with my gluten-free white chocolate macadamia nut cookies, matcha shortbread cookies, chocolate amaretti, slice and bake sugar cookies, and more gluten-free desserts!
- With a hot tea or espresso. When dipped in a warm drink, these cookies soften into a delicious bite. Try a healthy peppermint mocha, or a homemade gingerbread latte.
- Wrapped as a gift. Line a pretty box with some parchment paper, fill with cookies, wrap, and anyone is going to love to receive this!
Storage & Freezing
Storage: Cookies can be stored in an airtight container at room temperature for up to 5 days.
Freezing: Freeze cookies in an airtight container for up to 3 months. Thaw at room temperature.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free cookies:
- Whip the butter and brown sugar together for a good 3-4 minutes. This will ensure the cookies are nice and soft on the inside.
- Roll the cookie dough into balls then roll in the white sugar. The white sugar coating will give the crisp exterior to these soft cookies.
- For more ginger flavour, add press some chunks of candied ginger into the cookies just before baking.
- Don't be tempted to over-bake. Once the edges look lightly set and the middle has started to crack, remove them from the oven. They will continue cooking on the baking sheet.
- Don't be scared of the cracks. This cookie dough is designed to crack while baking and cooling. This gives great texture, being soft on the inside and crisp on the outside.
- Shape them right out of the oven. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
- Enjoy warm! These cookies taste delicious fresh out of the oven.
Frequently Asked Questions
My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum.
In general, almond flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which may change the texture of this cookie dough. I do not recommend it for this recipe.
Use regular or sometimes called "fancy" molasses for these cookies. The other type is called blackstrap molasses. Blackstrap molasses is sugar byproduct that is boiled three times, making is very concentrated and too bitter for this recipe.
Both cookies have very similar ingredients, but different textures. Gingerbread cookies typically have more flour, are rolled and cut, and have a crisp bite. These ginger molasses cookies contain less flour and are simply rolled into balls, creating a soft and chewy ginger cookie.
These gluten-free chewy ginger molasses cookies are soft and deliciously spiced. They are the perfect classic Christmas cookies that are sure to be a crowd pleaser.
More Gluten-Free Holiday Cookies
- Chocolate amaretti cookies
- Vegan millionaire shortbread bars
- Vegan Oreo truffles
- Gluten-free matcha shortbread
- Classic gluten-free shortbread cookies
- Slice-and-bake sugar cookies
- Gluten-free coffee cookies
- Gluten-free peanut butter cup cookies
- White chocolate peppermint cookies
Related Recipes
- Non-Alcoholic Mimosa Mocktail
- Gingerbread Banana Bread
- Eggnog Latte (Starbucks Copycat Recipe)
- White Chocolate Peppermint Popcorn
Have you made these gluten-free ginger molasses cookies? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Chewy Gluten-Free Ginger Molasses Cookies
Ingredients
- ¾ cup salted butter softened, if using unsalted butter, add an extra pinch of salt.
- 1 cup brown sugar
- ¼ cup molasses
- ½ teaspoon vanilla extract
- 1 egg
- 2 cups gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (blue bag).
- 2 teaspoon baking soda
- 1 ½ teaspoon ground ginger
- 1 ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup white sugar for rolling
Instructions
- Preheat the oven to 375ºF and prepare two large baking sheets with parchment paper.
- Use a mixer with beaters or a stand mixer with the paddle attachment to beat the butter and brown sugar together until light and fluffy. If you don't have an electric mixer, use a wooden spoon or your hands to ensure the sugar gets dissolved.
- Beat in the molasses, vanilla extract, and egg.
- Place the gluten-free flour, baking soda, spices, and salt in the bowl. Lightly stir them together on top, then gently mix together until there are no dry spots. The dough will be slightly sticky.
- Use a 3 tablespoon cookie scoop to scoop the dough, one at a time. Place the scoop of cookie dough in a small bowl filled with the white sugar. Gently roll the dough ball until it is fully coated in sugar. Place on a parchment lined baking sheet and gently push down to flatten it slightly. Repeat with all the cookie dough.
- Bake the cookies for 10-15 minutes until the edges are firm and they are starting to crack on top. For super soft cookies, bake for the lower end of the time range. For perfectly round cookies, take a large cookie cutter or the top of a glass and gently run it around each cookie immediately after removing it from the oven. This will reinforce a circular shape as the cookie cools.
- Allow the cookies to cool on the baking sheet for 15 minutes until they have set, then transfer to a wire rack to continue cooling. Enjoy warm or allow to come to room temperature.
Notes
- For softer cookies, bake closer to 10 minutes, for crisper ginger cookies, bake closer to 15 minutes. Keep an eye on them as ovens may vary.
- Dairy-Free: Use your favourite plant based butter sticks.
- Storage: Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze cookies in an airtight container for up to 3 months. Thaw at room temperature.
Alanna says
Made these for the very first time on Christmas Eve! They were absolutely delicious!! I used “Cup4Cup Gluten-Free Multi-Purpose Flour”. These cookies are a new family favorite!
Alanna says
Made these for the very first time on Christmas Eve! They were absolutely delicious!! I used “Cup4Cup Gluten-Free Multi-Purpose Flour”. These cookies are a new family favorite!
Olivia Parsons says
Thanks for sharing the flour, Alanna! We don't have much access to that one in Canada so that's great! So glad your family enjoyed.
Bien says
Olivia could I use date molasses? Since the kind of molasses isn’t specifically mentioned, only the one not to use… I live in Belgium, in Europe. I have access to date molasses and pomegranate molasses, which one would work best?
Olivia Parsons says
Hi! I have not tried it, but I think date molasses would be delicious! It shouldn't impact the texture of the cookie too differently.