Soft, chewy gluten-free ginger molasses cookies get an extra depth of flavor from double the usual molasses. These cookies are rich, warmly spiced, and ideal for holiday baking. Unlike many gluten-free cookies, they improve after resting overnight—softening and allowing the spices and molasses to meld into a more complex, tender cookie. They also travel and gift well, making them a dependable choice for cookie exchanges and holiday packages.
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These double-molasses ginger cookies were intentionally boosted with more molasses than a typical recipe. The higher molasses content creates a thin, tender drop cookie with outstanding chew. Rolled in coarse sugar before baking, the exterior gains a pleasant crunch that contrasts perfectly with the soft interior. A white chocolate drizzle is optional but adds a lovely sweetness to balance the warm spices.
Chilling the Dough
Because this recipe uses an increased amount of molasses, the dough is wetter than typical cookie dough. Chilling is essential so the flour can absorb moisture and the dough firms up enough to scoop. Refrigerate the covered dough for at least four hours or overnight for best results.
Even after a long chill, expect the dough to be slightly tacky—that’s normal. That tacky quality contributes to the cookies’ tender, chewy texture after baking. Embrace the extra moisture: it keeps the cookies soft and full of molasses flavor.
Make-Ahead Tips
This dough is great for planning ahead. You can prepare the dough up to five days before baking if refrigerated. For longer storage, portion the dough into balls and freeze them for up to three months. When ready to bake, roll frozen dough balls in sugar and bake directly (add a minute or two to the bake time).
I recommend baking the cookies a day before you plan to serve them. They often taste better the next day after resting, as the flavors deepen and the texture becomes even more tender—an unusual and welcome trait for a gluten-free cookie.
Key Ingredients and Notes
- Gluten-free 1:1 baking flour — Use a reliable 1:1 blend that contains xanthan gum for best texture and structure.
- Spices — Cinnamon, ginger, allspice, and nutmeg create a balanced, warm spice profile for these cookies.
- Molasses — Unsulphured molasses gives the best flavor and color. Avoid blackstrap, which is too bitter for this cookie.
- Demerara or turbinado sugar — Rolling dough balls in coarse sugar adds crunch and a subtle molasses note.
- White chocolate — Optional drizzle that complements the spices and highlights the molasses flavor.
*See the recipe card below for exact measurements and step-by-step instructions.
How to Make the Cookies (Step-by-Step)
Baking Tips for Success
- Chill time is essential. Do not skip it—this step controls spread and improves texture.
- Reshape warm cookies with a spoon if they spread unevenly; they’re easiest to round while still warm.
- For slightly crisper bottoms, bake on parchment paper rather than a silicone mat.
Storage
Store baked cookies in an airtight container at room temperature for up to five days. For longer storage, freeze cookies in a sealed container or bag. Cookie dough can be frozen as portioned balls for up to three months; bake from frozen, adding a minute or two to the bake time.
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Gluten Free Ginger Molasses Cookies (Soft & Chewy)
Ingredients
- 2 1/2 cups gluten-free 1:1 baking flour (with xanthan gum)
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 3/4 cup (12 tablespoons) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1/2 cup unsulphured molasses
- 1/2 cup demerara or granulated sugar (for rolling)
- 4 oz white chocolate, melted (optional)
Instructions
- Preheat the oven to 350°F when you are ready to bake. Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the gluten-free flour, salt, baking soda, cinnamon, ginger, allspice, and nutmeg; set aside.
- In a stand mixer or with a hand mixer, beat the softened butter and brown sugar until smooth and creamy, about 2 minutes.
- Add the egg and molasses; mix until fully incorporated, scraping the bowl as needed.
- With the mixer on low, add the dry ingredients and mix until just combined.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- Use a medium scoop to portion dough into 32–33 balls. Smooth each ball, then roll in the demerara or granulated sugar just before baking.
- Bake 8–10 minutes until the edges are set and the centers are no longer shiny. Bake one tray at a time on the center rack. If needed, gently reshape warm cookies with a spoon.
- Cool on the baking sheet. Once cool, drizzle with melted white chocolate if using and allow the chocolate to set before storing.
Notes
- Use a quality 1:1 gluten-free flour blend that contains xanthan gum for best results.
- Unsulphured molasses yields the best flavor; avoid blackstrap molasses.
- Rolling the dough in sugar gives a nice crunch; the drizzle is optional but recommended for contrast.
- Cookies keep at room temperature in an airtight container for up to five days; freeze for longer storage.
- To freeze dough: shape into balls, freeze solid, then store in a freezer bag for up to three months. Bake from frozen, adding a minute or two to the bake time.
Nutrition Information
Serving: 1 cookie — Calories: 141 kcal | Carbohydrates: 22 g | Protein: 1 g | Fat: 6 g | Sugar: 16 g
Nutrition facts are estimates. Consult a nutrition professional if you have specific dietary concerns.
