My Excellent Gluten-free Recipe For Ginger Molasses Cookies

Plate of ginger molasses cookies on dark background

5 from 13 votes

My Excellent Gluten-free Recipe For Ginger Molasses Cookies

This gluten-free recipe for ginger molasses cookies that is sure to satisfy your sweet tooth and leave you feeling like a culinary genius.

Prep Time15

Cook Time12

Course: Dessert, Snack

Cuisine: American

Keyword: cookie, gluten-free holiday recipes

Servings: cookies

Calories: 135kcal

Author: K.C. Cornwell

Ingredients

Cookies

2 ¼ cups Gluten Free Flour blend (add 1 tsp. xanthan gum if not included in your blend)
½ teaspoon tapioca starch
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon kosher salt
¾ cup unsalted butter softened
1 large egg
¼ cup unsulfured molasses
1 tablespoon orange juice (freshly squeezed is best)
1 teaspoon Gluten Free vanilla extract
1 cup + 2 Tablespoons sugar

Topping

powdered sugar for dipping tops of cookies

US Customary - Metric

Instructions

Preheat oven to 350 degrees F (180C). Line a baking sheet with parchment paper, set aside.
Sift together 2 ¼ cups Gluten Free flour, ½ teaspoon tapioca starch, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon kosher salt. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine) mix together ¾ cup of softened unsalted butter and 1 cup sugar.
Add 1 large egg and mix it up!
Now add in ¼ cup unsulfured molasses, the vanilla extract and 1 Tablespoon of freshly squeezed orange juice. Mix to combine.
Slowly add in the dry ingredients and mix until almost combined. Using a spatula/mixing spoon, fold the ingredients together in order to incorporate them.
Pour about 2 Tablespoons of sugar on a plate. The sugar will be used to roll the cookie dough balls in.
Scoop balls of cookie dough using a cookie dough scooper or a Tablespoon. Roll the balls of cookie dough in the sugar.
Place the cookie dough balls on the baking pan and using the palm of your hand, press the cookies to flatten them a bit.
Bake the cookies for 12 -14 minutes. Cool for a couple of minutes on the baking sheet. Tranfer the cookies to a cooling rack to cool completely.
Pour some powdered sugar on a plate. Dip the tops of the cooled cookies in the powdered sugar. Shake off the excess powdered sugar.

Notes

How to Store Ginger Molasses Cookies:

Store the cookie in a sealed, airtight container at room temperature for up to 5 days. They may need an extra dusting of powdered sugar before serving.

Nutrition