Making Gluten Free Ginger Molasses Cookies

Mavy’s Gluten Free Ginger Molasses Cookies

I’m thrilled to share with you my latest kitchen adventure: crafting the perfect Gluten-Free Ginger Molasses Cookies.  I’ll give it to you straight – these cookies are the real deal: crispy on the outside, soft and chewy on the inside, and packed with a flavor punch that could knock out your grandma’s traditional recipes.

Also, make sure to check out another of my recent gluten-free recipes.

Now, let’s get started with this one.

Gluten Free Ginger Molasses Cookies infographic


  • Flavor: Ground ginger, cinnamon, nutmeg, and a pinch of cloves.
  • The Wet Stuff: Mild unsulphured molasses (not the blackstrap variety, please).
  • The Gluten-Free Stuff: A specific shoutout to King Arthur Measure for Measure gluten-free flour for not making these cookies taste like cardboard.
  • The Dairy Problem: Got issues with dairy? Vegan butter has your back.

Detailed Instructions

  • Gather supplies – You’ll need flour, baking soda, salt, spices, butter, sugar, eggs, vanilla, and molasses.
  • Prep your dry mix – In one bowl, whisk together the flour, baking soda, pinch of salt, nutmeg, ginger, and cinnamon. Set it aside for now.
  • Make your wet mix – In a separate bowl, use an electric or hand mixer to cream the softened butter and brown sugar. Beat until light and fluffy.
  • Add the wet extras – To the butter mixture, mix in the egg, a splash of vanilla, and molasses. Beat it all smooth.
  • Combine wet and dry – Add half the dry mix to the wet. Mix until just blended. Then add the rest, mixing gently after each addition.


Baking Gluten Free Ginger Molasses Cookies

  • Grease up that pan – Just a light coatin’ of butter or non-stick spray on the baking sheet. This’ll stop them cookies from stickin’ like glue.
  • Roll in sugar – Scoop dough balls about 1-1/2 tsp each. Roll ’em in granulated sugar to coat all over. Think of it like a spa day for your cookies!
  • Space ’em out – Place the balls on the pan, leaving about 2 inches between each. Give ’em room to spread out while bakin’.
  • Bake and watch closely – Pop the pan in the oven for 9-11 minutes. Keep an eye so they don’t get too dark. You want the edges just light golden brown.

Looking for the best pans for scrambled eggs? Consider ones with a non-stick coating for effortless cooking and cleaning.

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