Gluten Free Molasses Cookies are an easy, soft, melt in your mouth, buttery burst of molasses and ginger! No one would ever guess they are actually gluten and dairy free!
Gluten Free Molasses Cookies
Call them Gluten Free Molasses Cookies or Gluten Free Ginger Cookies, but these tasty holiday cookies are perfect for anytime of year but especially Christmas! With their warming spices of ginger, cinnamon and cloves mixed with the flavor of molasses, they are the perfect cold weather cookie. Light and almost fluffy they have a buttery finish that melts in your mouth.
If you are creating a holiday table cookie spread or preparing cookie gift boxes, don’t miss these other reader favorites: Cassava Flour Sugar Cut Out Cookies and Double Chocolate Peppermint Cookies!
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Ingredients to make Gluten Free Ginger Cookies
- vegan or dairy butter
- cane sugar, maple sugar or coconut sugar
- egg
- unsulphured blackstrap molasses
- vanilla extract
- Pamela’s gluten free artisan flour blend
- baking soda
- ground cinnamon
- ground ginger
- ground cloves
- salt
How to make Gluten Free Ginger Molasses Cookies
To make these holiday favorite gluten free dairy free cookies, begin by preheating the oven to 375 degrees F. Then line a cookie sheet with parchment paper and set aside.
In a mixing bowl with electric mixer, cream together the butter and sugar until fluffy and fully mixed. To the butter and sugar mixture, beat in the egg, molasses and vanilla extract.
Next add flour, baking soda, cinnamon, ginger, cloves and salt. Mix until just combined, do not over-mix. For best results, chill the dough covered in the refrigerator for 20-30 minutes before rolling.
Then taking a small about of dough, roll it between the palms of your hands to form a 1/2 inch ball. Roll the ball in sugar if desired and place on the cookie sheet, evenly spacing the cookies 2 inches apart. This size bakes quickly and yields a perfect bite-sized cookie that is oh so snackable!
I usually roll half the batch in sugar and half without for the visual appearance of varied texture which looks beautiful on a cookie plate however, you can decide to roll them all or none at all depending on your preference.
Bake the mini cookies in a preheated oven for 6 minutes. (Or bake a larger, bakery sized cookie for 12-15 minutes.)
Remove baked cookies from the oven and allow to cool on the cookie sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Enjoy immediately or store the completely cooled cookies in an airtight container for up to 2 weeks.
Tips and Substitutions:
- Flour – This recipe was tested using Pamela’s gluten free artisan flour blend which is designed as a 1:1 gluten free replacement flour. Because of that, most other brands of 1:1 gluten free flour “should” work however results may vary and not yield the same textural results. All Purpose wheat flour may also be substituted at an equal 1:1 ratio in this recipe with excellent results.
- Butter – Standard dairy butter can be used in this recipe if you are gluten free but not dairy free. As for dairy free butter options, this recipe was tested with Miyoko’s Vegan Cultured Butter with Salt and works flawlessly. I can not speak to the results of other vegan or dairy free butters.
- Sugar – This recipe uses granular sugar both in the dough recipe and in the coating of the cookie balls before baking. Cane sugar, granular maple sugar and granular coconut sugar can all be used. Powdered sugar should not be used in this recipe.
- Molasses – there are many brands of molasses of varying quality. All molasses is gluten free in nature however not all molasses is non-GMO. Molasses made of beet sugar is most likely a GMO product. To ensure you have a non-GMO molasses choose an organic brand that makes their molasses from organic cane sugar.
More Gluten Free Christmas Cookies:
- Cassava Flour Sugar Cookies
- Double Chocolate Peppermint Cookies
- Paleo Thumbprint Cookies
- Paleo Shortbread Cookies
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Gluten Free Molasses Cookies
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 7 dozen mini cookies 1x
- Category: Sweet Treats
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
Gluten Free Molasses Cookies are an easy, soft, melt in your mouth, buttery burst of molasses and ginger! No one would ever guess they are actually gluten and dairy free!
Ingredients
- 3/4 cup vegan or dairy butter, softened (the vegan butter I recommend)
- 1 cup cane sugar, maple sugar or coconut sugar
- 1 large egg, room temperature
- 1/4 cup unsulphured blackstrap molasses
- 1 teaspoon pure vanilla extract
- 2 cups Pamela’s gluten free artisan flour blend (*other flour blends have not been tested and results may vary)
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon unrefined fine sea salt
- approximately 3 Tablespoons additional sugar for rolling, if desired
Instructions
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a mixing bowl with electric mixer, cream together the butter and sugar until fluffy and fully mixed.
- To the butter and sugar mixture, beat in the egg, molasses and vanilla extract.
- Add flour, baking soda, cinnamon, ginger, cloves and salt. Mix until just combined, do not over-mix.
- For best results, chill the dough covered in the refrigerator for 20-30 minutes before rolling. Then taking a small about of dough, roll it between the palms of your hands to form a 1/2 inch ball. Roll the ball in sugar if desired and place on the cookie sheet, evenly spacing the cookies 2 inches apart.
- Bake the mini cookies in a preheated oven for 6 minutes. OR bake a larger, bakery sized cookie for 12-15 minutes.
- Remove baked cookies from the oven and allow to cool on the cookie sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Enjoy immediately or store completely cooled cookies in an airtight container for up to 2 weeks.
Keywords: gluten free, molasses, cookies, ginger, cookies, dairy free, gingerbread,
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