Description
These gluten-free molasses cookies are soft, chewy, warmly spiced, and deeply flavored with molasses. They bake with beautiful crackly tops and stay moist for days — the perfect cozy treat with coffee, tea, or holiday gatherings!
Ingredients
2¼ cups gluten-free 1:1 flour blend (with xanthan gum)
1 tsp baking soda
1½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
¾ cup unsalted butter, softened
1 cup brown sugar
1 large egg
⅓ cup unsulfured molasses
¼ cup granulated sugar (for rolling)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk gluten-free flour, baking soda, cinnamon, ginger, cloves, and salt together.
3. In another bowl, beat softened butter and brown sugar until creamy.
4. Mix in egg and molasses until smooth.
5. Add dry ingredients to wet ingredients and mix until just combined — do not overmix.
6. Chill dough 20–30 minutes for best crackly tops and minimal spreading.
7. Scoop dough into 1–1½ inch balls, roll in sugar, and place on baking sheet.
8. Bake 9–12 minutes until cookies puff and edges set. Let cool — they will soften as they cool.
9. Cool fully on rack before storing.
Notes
Use a GF flour blend with xanthan gum for chewy texture.
Chilling dough improves crackle and shape.
Add a pinch of black pepper for nostalgic bakery flavor.
Store airtight for days — stays chewy!
Freeze baked cookies or raw dough balls for long-term storage.