These gluten-free soft molasses cookies are full of the rich flavor of molasses and ginger, making these cookies irresistibly delicious. They’re perfect for fall and Christmas baking, but really, all year long is great, too.
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They are really simple to make and will make your home smell heavenly! These are a crowd favorite and are perfect to add to your Christmas cookie platters.
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Instructions
Using a stand mixer or hand mixer, cream together the softened buttery spread and sugar. Then, add in the egg and molasses. Mix together, scraping down the sides of the bowl when needed.
In a separate bowl, whisk together the gluten-free flour, baking soda, ginger, cloves, cinnamon, and salt.
Mix the dry ingredients with the wet ingredients. Chill dough for 30 minutes in the refrigerator.
After the dough has chilled, preheat the oven to 350°. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Roll dough into balls or use a cookie scoop and then dip the tops of the dough into the sugar to coat. Place on the baking sheet sugar side up about 2 1/2 inches apart.
Bake for 11 minutes. Remove from oven and transfer cookies to a wire rack to cool.
Store cookies in a sealed container to keep them soft.
To Freeze:
- Store baked and completely cooled cookies in a sealed freezer bag for up to 3 months. Perfect to make ahead for the holidays.
Ingredients
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
- Baking Pan – This is the pan that I use for most of my baking. I have the set of two and they are by far my favorite brand of baking pans.
- Parchment paper or silicone baking mats – With gluten-free baking these will be your best friends. Most gluten-free doughs are much stickier than regular wheat-based doughs and these make sure they don’t stick to your pan and makes clean-up a breeze.
- Check out all my kitchen favorites here.
More gluten-free cookies you’ll love
Gluten-Free Soft Molasses Cookies (Dairy-Free)
- Prep Time: 40 minutes
- Cook Time: 11 minutes
- Total Time: 51 minutes
- Yield: 2 dozen 1x
- Category: Desserts
- Method: Oven
- Diet: Gluten Free
Description
Gluten-free soft molasses cookies full of the rich flavor of molasses and ginger making these cookies irresistibly good. Dough needs to chill for 30 minutes before baking.
Ingredients
- ½ cup dairy-free butter, room temperature
- ¾ cup sugar
- 1 egg
- ¼ cup molasses
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For Dipping the Dough:
- 2 tablespoons sugar in a small bowl
Instructions
- Using a stand mixer or hand mixer, cream together the softened buttery spread and sugar. Then, add in the egg and molasses. Mix together, scraping down the sides of the bowl when needed.
- In a separate bowl, whisk together the gluten-free flour, baking soda, ginger, cloves, cinnamon, and salt.
- Mix the dry ingredients with the wet ingredients. Chill dough for 30 minutes in the refrigerator.
- After the dough has chilled, preheat the oven to 350°. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Roll dough into balls or use a cookie scoop and then dip the tops of the dough into the sugar to coat. Place on the baking sheet sugar side up about 2 1/2 inches apart.
- Bake for 11 minutes. Remove from oven and transfer cookies to a wire rack to cool.
Store cookies in a sealed container to keep soft. Can be frozen up to 3 months.
Notes
To soften dairy-free butter set on the countertop for 10-20 minutes to soften.
**My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Store cookies in a sealed container to keep them soft. They can be frozen for up to 3 months.
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Joanne Gonsalves
Hello, your recipes look great and I’m going to try the Molasses and Snickerdoodle cookies. However, I only use real butter and I have loads of flour mixes. With those two substitutions am I going to have complete failures?
MamaShire
Hi Joanne, You should be able to use real butter interchangeably without much of a difference. The flour mixes may or may not give you the same results. Since gluten-free flours can differ so much there really isn’t a sure way to say. I’ve used several different flours over the years and I now use Better Batter for the majority of my baking because I have such good results with it. You can look it up on Amazon or on the Better Batter website and see the ingredients listed so you could use something comparable. I hope it goes well and you have success with my recipes!
Genie
I made these tonight with real butter and Krusteaz All Purpose GF Baking Mix because that’s what I use. They came out perfectly and are sooooo tasty!
MamaShire
So glad you like them! And great to know that the Krusteaz GF baking mix worked great.
Yvonne
These turned out perfectly! I will be making these again!
MamaShire
That’s great! These are one of my favorites!
Debbie
Love these! My son who is not really big on gluten free recipes really brightened up as he commented “This is really good.” He is a great cook and I assume will be more open to trying gluten free now. Thanks!
MamaShire
That’s wonderful!
Rhonda Devine
Just ordered the Better Batter flour from your link–I’m excited to try it. I remember having your chocolate chip cookies and I liked them better than the normal flour recipe.
MamaShire
I love Better Batter. I’ve been using Pamela’s Artisan Blend with good success too. 🙂
April
These are so good! They come together quickly and taste phenomenal. Thank you for this recipe.
MamaShire
So glad you enjoyed them!