I remember the first time I bit into a ginger molasses cookie as a kid. It was winter, the house smelled like a cozy bakery, and that warm spice hit just right. Years later, when I had to go gluten-free, I thought I’d never enjoy that nostalgia again.
But guess what?
I cracked the code on these cookies, and they’re everything: soft, chewy, and bursting with bold ginger flavor. Now, it’s a family favorite, even among those who don’t need to eat gluten-free.
Tips & Variations
- Make it Vegan: Swap the butter for plant-based butter and the egg for a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and rested for 5 minutes).
- Spice it Up: Add a pinch of black pepper for an extra kick.
- Molasses Choices: Blackstrap molasses will give a deeper, richer flavor, but it’s slightly bitter. Stick with regular unsulfured molasses for the classic taste.
- Storage: Store in an airtight container at room temperature for up to a week. You can also freeze the dough for quick cookies anytime.
Serving Suggestions
Serve these cookies warm with a cold glass of almond milk or hot cocoa. They’re also great crumbled over vanilla ice cream for a quick dessert. Stack them on a festive plate and sprinkle with a bit of powdered sugar for holiday flair.

Irresistible Gluten-Free Ginger Molasses Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy, and packed with warm spices, these gluten-free ginger molasses cookies are a crowd-pleaser for all occasions.
Ingredients
- 2 ¼ cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- ¼ cup unsulfured molasses
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the Dry Stuff: In a medium bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set it aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar until fluffy (about 2-3 minutes). Add the egg and molasses, beating until fully combined.
- Combine and Chill: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft. Cover it and let it chill in the fridge for 30 minutes. (Trust me, chilling makes the dough easier to handle.)
- Roll and Sugar: Scoop about 1 tablespoon of dough and roll it into a ball. Roll the ball in granulated sugar and place it on the prepared baking sheet. Leave about 2 inches between cookies—they spread a bit.
- Bake: Bake for 10-12 minutes, until the edges are set and the centers look slightly underbaked. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough helps prevent spreading. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 12g
- Sodium: 85mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg