This easy recipe for Gluten Free Molasses Cookies makes soft and chewy cookies filled with cinnamon, ginger, and molasses flavor. If you’re ready to bake up some Christmas cookies, these molasses cookies are the best.
Are you looking for more cookie recipes? Try my Gluten Free Oatmeal Raisin Cookies or my Gluten Free Peanut Butter Cookies. Both recipes are simple and easy to make.
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This is only the second recipe I’ve shared that uses molasses as an ingredient. The first one was my Gluten Free Ginger Snaps recipe.
Not everyone is a fan of molasses. It seems to be an ingredient that you either love or hate.
I like the flavor of molasses, but I rarely think about using it. The jar gets shoved to the back of the cupboard and I forget all about it.
Recently, while I was checking the cupboards to update the grocery list, I discovered a half-full jar of molasses. Luckily, even opened jars have a long shelf-life so I decided to put it to good use.
Some people wait for the holidays to bake these cookies, but I think they’re missing out. The ingredients for the cookies are always available, so you can enjoy this gluten free cookie recipe all year long.
Why this Recipe Works
- The cinnamon, ginger, cloves, and nutmeg in these cookies combine with the molasses to create a deep, warm flavor.
- Butter adds an extra layer of flavor.
- Rolling the dough balls in sugar adds a little sweetness to the cookies.
Ingredient Notes
- Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour to make this cookie recipe. If you don’t have a problem with gluten, you can use all-purpose flour.
- Baking soda - The baking soda helps the cookies rise. Be sure to check the expiration date on the box to make sure your baking soda is fresh.
- Cinnamon - Ground cinnamon.
- Ginger - Ground ginger.
- Cloves - Ground cloves.
- Nutmeg - Ground nutmeg.
- Salt - Table salt.
- Butter - Unsalted butter at room temperature. I always bake with unsalted butter to control the salt in the recipe.
- Sugar - White granulated sugar.
- Brown sugar - I use golden brown sugar, but light brown sugar will also work.
- Egg - One large egg at room temperature.
- Vanilla - Pure vanilla extract.
- Molasses - The molasses gives the cookies their soft and chewy texture.
Always read the labels to make sure your ingredients are gluten free.
How to Make Gluten Free Molasses Cookies
- Whisk together the flour, baking soda, spices, and salt.
- With an electric mixer, beat together the butter, brown sugar, and ¼ cup granulated sugar until light and fluffy.
- Beat in the egg and vanilla.
- Add the molasses and beat to combine.
- Stir in the flour mixture until fully combined.
- Scoop dough balls onto lined baking sheets and roll in sugar.
- Bake at 375° for 10 minutes.
- Allow cookies to cool, then serve and enjoy!
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat your oven to 375° F. Line two baking sheets with parchment paper or silicone liners.
In a medium mixing bowl, whisk together the gluten free flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until combined.
In a large mixing bowl, beat together the butter, brown sugar, and ¼ cup granulated sugar, with an electric mixer until light and fluffy.
Add the egg and vanilla extract and beat until thoroughly combined.
Reduce the speed to low and add the molasses, beating until fully combined.
With a wooden spoon, stir in ½ the flour mixture until just combined. Add the remaining flour mixture and stir until all the flour is incorporated.
Place the remaining ¼ cup of sugar in a small bowl.
Using a 1.5-tablespoon cookie scoop, scoop the dough into balls and place on the prepared pans. Roll the cookie dough balls in sugar before returning to the pan.
Bake the cookies for 10-11 minutes until the cookies are browned, but the centers are still soft.
Allow the cookies to cool on the baking pan for 5 minutes before removing them to a wire rack to cool completely.
More Christmas Cookie Recipes
- Gluten Free Chocolate Crinkle Cookies
- Easy Gluten Free Butter Cookies
- Holly Cookies
- Gluten Free Peanut Butter Blossoms
Gluten Free Flour Blend
Make sure to use a good quality all-purpose gluten free baking flour when making these cookies. I use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold baked goods together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
Recipe Tips and FAQs
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Make sure your butter is at room temperature. I take the butter out of the fridge the night before and let it soften on the kitchen counter.
- Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- Leave the baked cookies on the pan for 5 minutes before moving them to a wire rack to finish cooling. The cookies are delicate when they come out of the oven, and they need 5 minutes to cool and set up.
Yes. Pure molasses is gluten free. Always check the label to ensure no ingredients containing gluten have been added by the manufacturer.
Molasses cookies are soft and chewy all over. They also puff up more when baked then ginger snaps. Ginger snaps are crisp around the edges and chewy in the middle.
These cookies will last, stored in an airtight container, for 4-5 days. Keep the container on the counter rather than in the refrigerator. Baked goods tend to dry out when stored in the fridge.
The cookies can be frozen, in a freezer safe container, for up to 2 months. Allow the cookies to thaw overnight or pop them in the microwave for a few seconds if you can’t wait to enjoy them.
Yes. Roll the dough into balls but not in the sugar coating. Freeze the dough balls on the baking pan for 30 minutes, then place in a freezer safe container for up to two months.
When you’re ready to use the dough, thaw the dough balls then roll in granulated sugar before baking.
These chewy molasses cookies are a new favorite in our home. Their subtle, spicy flavor goes great with coffee or tea. No one will guess they’re gluten free.
Give these cookies a try and let me know what you think. I’ll bet you can’t eat just one! Enjoy!
More Gluten Free Cookie Recipes You’ll Love
- Lemon Cookies with Lemon Glaze
- Red Velvet Crinkle Cookies
- Toasted Coconut Butterscotch Oatmeal Cookies
- Gluten Free Pumpkin Cookies
- Bob’s Monster Cookies Recipe
- Gluten Free Cranberry Oatmeal Cookies
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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Recipe
Gluten Free Molasses Cookies
Ingredients
- 2 ¼ cups gluten free 1 to 1 flour
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ½ cup granulated sugar, divided
- ½ cup brown sugar, firmly packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ¼ cup molasses
Instructions
- Preheat oven to 375 degrees and line two baking pans with silicone liners or parchment paper.
- In a medium mixing bowl, whisk together the gluten free flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until combined. Set aside.
- In a large mixing bowl, beat together the butter, brown sugar, and ¼ cup granulated sugar, with an electric mixer until light and fluffy.
- Add the egg and vanilla extract and beat until thoroughly combined. Reduce the speed to low and add the molasses, beating until fully combined. Scrape down the sides of the bowl halfway through to incorporate all the wet ingredients.
- With a wooden spoon, stir in ½ the flour mixture until just combined. Add the remaining flour mixture and stir until all the flour is incorporated.
- Place the remaining ¼ cup of sugar in a small bowl. Using a 1.5-tablespoon cookie scoop, scoop the dough into balls and place on the prepared pans. Roll each dough ball in the sugar before returning to the pan.
- Bake the cookies for 10-11 minutes at 375 degrees until the cookies are browned, but the centers are still soft. Allow the cookies to cool on the baking pan for 5 minutes before removing them to a wire rack to cool completely.
Notes
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Make sure your butter is at room temperature. I take the butter out of the fridge the night before and let it soften on the kitchen counter.
- Use a 1.5-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- Leave the baked cookies on the pan for 5 minutes before moving them to a wire rack to finish cooling. The cookies are delicate when they come out of the oven and they need the 5 minutes to cool and set up.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2020. It was republished in 2022 with updated images, additional text and FAQs.
Sarah says
There's no measurement for the molasses in the recipe.
Flavor Walk says
Hi Sarah,
Thanks for letting me know. The recipe has been updated to show 1/4 cup molasses.
Patti says
I made my first batch of gluten free cookies with this recipe. I was a little worried at how tacky the batter was to work with but they turned out perfect. They’re a little more fluffy than chewy but delicious. Even my husband who doesn’t eat gluten free enjoyed them. I’ll make these again for sure!
Flavor Walk says
Hi Patti,
I'm so happy to hear you and your husband enjoyed the cookies. Thank you for the 5-star rating.
MARGARET says
These are great gluten free cookies!! I followed the exact recipe and they turned out delicious.
I may add a tiny drop of homemade frosting on top 🙂
Flavor Walk says
I'm happy to hear you enjoyed the cookies, Margaret. Thank you for the 5-star rating.