Chewy Gluten Free Molasses Cookies

These gluten free molasses cookies are the perfect mix of a molasses cookie and a ginger snap with their warm spiced flavor that is perfect for cozy winter days and all your holiday celebrations.

Gluten free molasses cookies are one of those recipes that always reminds me of baking around the holidays with their warm spiced flavor that just begs to be enjoyed with some tea by the fire.

Growing up my mom would always make a variation of these chewy ginger molasses cookies that became her famous and most loved Christmas cookie in our family. I still remember being a kid and sneaking downstairs at night to sneak some bites of the ginger cookie dough chilling in the refrigerator for the next days baking.

What Are Gluten Free Molasses Cookies

Unlike traditional molasses cookies, these chewy ginger gluten free molasses cookies are much thinner and resemble a soft and chewy ginger snap with a slightly stronger molasses flavor. While traditional old fashioned molasses cookies are delicious, I personally find that the thickness can be a little much during a decadent holiday season, which is why I love the thinness and chewiness of this ginger molasses cookie recipe.

How To Make These Chewy Gluten Free Molasses Cookies

These chewy ginger molasses cookies are very simple to make and are a great spiced cookie option to whip up for your holiday celebrations.

Cream Together Wet Ingredients

Next, in a large mixing bowl cream together butter, sugar, brown sugar, and molasses. Add egg and vanilla to creamed butter and sugar until well combined.

Mix Dry Ingredients

In a separate medium size bowl combine baking soda, gluten free flour, cloves, cinnamon, and ground ginger. Use a whisk to mix the dry ingredients together, removing any clumps.

Add Dry Ingredients To Wet Ingredients

Slowly add dry ingredients to the wet ingredients with the mixer on the lowest speed. Once a thick dough forms remove bowl from mixer and using a spatula scoop the dough into a large ball on a piece of parchment paper.

Chill Dough

Fold the parchment paper around the dough and then place in the refrigerator to chill overnight.

Preheat Oven

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

Roll Dough Into Balls

Once chilled, roll the dough into small 1 inch balls and then roll each ball in a small bowl with cinnamon and sugar before placing on a cookie sheet lined with parchment paper.

Bake For 8-10 Minutes

Make sure to leave ample space between each cookie dough ball as they will spread out on the cookie sheet. Place your cookie sheet in the preheated oven for 8-10 minutes.

Allow To Cool Before Serving

Once the edges of the cookies begin to crisp remove from the oven and allow to cool completely before transferring to a plate for serving.

Tips For Baking Chewy Ginger Molasses Cookies

These ginger gluten free molasses cookies are meant to be thin, baked a little underdone, and perfectly chewy.

Tip #1: Allow The Dough To Chill Overnight

These cookies really hold together best when the dough is allowed to chill overnight. I tried making these gluten free ginger cookies once when I was in a hurry after only an hour of chilling and while they still tasted great they were far too delicate and crumbly for my liking.

Tip #2: Keep Your Cookie Dough Balls Small

These cookies will spread out so keep your cookie dough balls the size of a golf ball. This I also noticed helps the cookies hold together as you will want to undercook them to keep that chewy texture.

Tip #3: Under Cook Your Cookies

If you want to nail that perfect chewy texture then you are going to want to watch your cookies and take them out of the oven when they are slightly undercooked. In my oven this means that I remove the gluten free ginger cookies after about 8 minutes when the outside looks crisp and the inside of the cookie is still soft.

Tip #4: Allow your ginger molasses cookies to cool completely

Before removing them from your baking tray you have to make sure that they have cooled completely. This means usually leaving them sitting on their baking tray for a good hour before removing.

As the cookies cool they become much more chewy and firm, which helps with the texture. If you remove your cookies from the tray too quickly then you run the risk of them breaking apart.

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