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.
1/2 cup buttery spread, softened (Smart Balance or Earth Balance)*
3/4 cup sugar
1/4 cup molasses
2 cups gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
For Dipping the Dough:
2 tablespoons sugar in a small bowl
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 into 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 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.
*An easy way to soften the buttery spread is to removed it from the refrigerator and let sit on the countertop for about 10 minutes before using.
Keywords: gluten-free cookies, gluten-free soft molasses cookies, dairy-free cookies, gluten-free desserts