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Gluten-Free Soft Ginger Molasses Cookies

Delicious holiday cookies for everyone


2 cups + 2 TBLS gluten-free flour

2 tsp baking soda

1/2 tsp salt

1 TBLS ground ginger

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves


10 TBLS unsalted butter, softened

1/2 cup dark brown sugar

1/2 cup granulated white sugar

1/3 cup, unsulphured molasses

1 large egg, room temperature

2 tsp vanilla extract


1/4 cup granulated white sugar


  1. Whisk the dry ingredients. In a medium bowl, whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until combined. Set the bowl aside.
  2. Cream the butter and sugars. Add the softened butter and both sugars to a large mixing bowl or stand mixer. Cream together on high speed for 4-5 minutes until light and fluffy, scraping down the sides of the bowl.
  3. Add the molasses. Mix for an additional minute.
  4. Add the egg and vanilla extract. Continue to beat until combined.
  5. Add the dry ingredients. Mix in the dry ingredients at a low speed until a dough forms. The dough will be thick and sticky.
  6. Refrigerate the dough. Cover the bowl with foil and transfer the dough to the refrigerator to chill for at least 2 hours or up to 24 hours before baking.
  7. Prepare the baking sheets. Preheat oven to 350°F. Line two baking sheets with parchment paper and set them aside. Remove the cookie dough from the refrigerator. If the dough chills over 2 hours and is stiff, let the dough come to room temperature for 15 minutes, then proceed to bake.
  8. Scoop and roll the dough. Pour the extra granulated sugar into a small bowl. Use a medium cookie scoop to divide the dough into even portions. Roll each dough ball into a uniform shape, then gently roll in the sugar to coat. Place 6 cookie dough balls on a baking sheet, spacing 2 inches apart.
  9. Bake the cookies. Place one baking sheet at a time in the oven for 8-10 minutes or until the edges look golden and set and the centers look slightly underdone.
  10. Round out the cookies. If desired, you can use a large circular cookie cutter or circular glass to shape the cookies into perfect circles while they are hot in the oven. Let the cookies cool for 5 minutes on the baking sheet before transferring to a cooling rack to continue cooling. 
  11. Store leftovers. Store cookies at room temperature in an air-tight container for up to 5 days.


Gluten-Free Goodness


My name is Rebecca Taig, and I'm the recipe creator, photographer, and entertaining expert behind is an online destination for gluten-free recipes, hosting inspiration, and seasonal decor. Making memories and building traditions are essential; therefore, we prioritize making easy-approachable gluten-free food while teaching you how to entertain to elevate your guests' experiences. Our recipes consist of wholesome ingredients because health and quality are essential. Gluten-free or not, you are going to love these recipes!