Gluten-Free Ginger Molasses Cookies
Chewy gluten-free ginger molasses cookies are full of warm spices, easy to make, and perfect for the holidays! Add them to your Christmas cookie boxes!
Servings: 42 cookies
Ingredients
- ½ cup butter
- ½ cup granulated sugar plus ½ cup for rolling
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¾ cup gluten-free flour blend
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon table salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ½ cup white chocolate optional for decoration
- festive sprinkles optional for decoration
Instructions
- Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, cream ½ cup butter and ½ cup granulated sugar together on medium speed until light and fluffy, about 2 minutes.
- Add ¼ cup molasses, 1 large egg, and 1 teaspoon vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whisk together 1 ¾ cup gluten-free flour blend, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon table salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.
- Gradually add the dry ingredients to the creamed mixture, blending on low speed until well combined. Don't over-mix.
- Use a 1-Tablespoon cookie scoop to portion the dough. Gently roll each scoop into a ball, then roll in granulated sugar. Place 2 inches apart on the prepared cookie sheets.
- Bake for approximately 10 minutes, or until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheets until they firm up slightly, then transfer to a wire rack to cool completely.
- To add a festive touch, place ½ cup white chocolate in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until smooth and melted. Use a fork or piping bag to drizzle the melted chocolate over the cooled cookies. Immediately add festive sprinkles while the chocolate is still wet so they stick. Let the chocolate set at room temperature before stacking.
Notes
For the best results: Measure ingredients by weight using a digital kitchen scale. Click the "metric" button on the recipe card to access these measurements. Ingredients with smaller amounts (less than 10 grams) are listed in teaspoons.
To make larger 1.5 Tablespoon-size cookies, bake for approximately 12 minutes.
Store tightly wrapped at room temperature, up to 3 days. Freeze tightly wrapped, up to three months.
