Skip to ginger-molasses cookie recipe

Why We Love Ginger Molasses Cookies

No matter what time of year it is, we find it hard to resist some fresh-baked ginger molasses cookies. After the first time we made these cookies, we realized that we were definitely not going to wait until the holidays came around again to make them. Cookies this good need to be enjoyed year-round.

These cookies are celiac/coeliac friendly, dairy free, soy free, and corn free. Better yet, if you have a sensitivity or allergy to chocolate (like Isabelle does) then you won’t be missing out. It can be hard to find good desserts that aren’t chocolate-based. Even more so, it’s hard to get gluten free cookies to be this soft — even days after they’re baked.

We actually made these ginger molasses cookies for our housewarming party in January and got no complaints about the holiday flavors. In fact, these were very popular. We almost wished that we’d had more of these leftover after the fact because of how good they were and how well they kept.

These cookies take almost no time to make and they always turn out just right. They are relatively inclusive allergy-wise (and they can be made vegan if desired), and they definitely don’t taste gluten free.

How to Make Gluten Free Ginger Molasses Cookies

INGREDIENTS

Cookie Dough

• 2-1/4 cups gluten free flour
• 2 tsp baking soda
• 1-1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 pinch salt
• 1 cup packed brown sugar
• 1 cup Earth Balance soy free (we also like Smart Balance, but it can have a slightly salty taste)
• 1/4 cup molasses
• 1 egg (can substitute vegan alternative if desired)

Topping

• 1/4 cup white sugar (or another variety if preferred)
• 1/2 tsp ginger
• 1/4 tsp cinnamon
• 1 pinch cloves

DIRECTIONS

1. Preheat the oven to 375°F.
2. Beginning with the dough, combine the flour, baking soda, spices, and salt in a large bowl. Mix and set aside.
3. Thoroughly mix together the brown sugar, egg, molasses, and butter substitute.
4. Slowly add the dry mix (first bowl) to the wet mix (second bowl) in small increments (1/4 cup or so).
5. When all the ingredients are combined and smooth, form 1 to 1-1/2 inch balls of dough.
6. Roll each dough in the sugar and spice mixture until coated completely and set on a parchment-lined cookie sheet to bake. Leave 1-1/2 to 2 inches between cookies.
7. Bake in the oven for 10 minutes on the top rack.