Gluten Free Molasses Cookies Recipe

4.95 from 34 votes

These gluten free molasses cookies are super soft, tender, and wonderfully spiced with ginger, allspice, cloves and cinnamon.

Prep Time10

Cook Time10

Course: Cookies, Dessert

Cuisine: American

Keyword: gluten free molasses cookies

Servings: cookies

1 ½ cups (210 g) all purpose gluten free flour blend (please click thru for full info on appropriate blends)
⅜ teaspoon xanthan gum omit if your blend already contains it
¼ teaspoon baking soda
⅛ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
¾ cup (150 g) granulated sugar
4 tablespoons (56 g) unsalted butter at room temperature
4 tablespoons (84 g) unsulphured molasses
2 (100 g (weighed out of shell)) eggs at room temperature, beaten

Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, ground cloves, ground ginger, ground allspice, ground cinnamon and granulated sugar, and whisk to combine well.
Add the butter, molasses, and eggs, and mix to combine. The dough will come together and be thick but soft.
Scoop the dough using a spoon or small ice cream scoop into portions about 1 1/2 tablespoons each. Using wet hands, gently shape each piece of dough into a round, and place about 2 inches apart on the prepared baking sheet. You can expect about 18 portions.
With moistened fingers, flatten the balls of dough into disks about 1/4 inch thick. They’ll spread about 1-inch during baking.
Place the baking sheet in the center of the preheated oven and bake until golden brown around the edges, light brown on top and mostly firm on the top to the touch (about 10 minutes). When done, they won't glisten in the center like they did when they were raw and wet.
Allow the cookies to cool completely on the baking sheet before serving (takes about 10 minutes). They will be fragile when warm, but will become firm once cool. Peel off the paper from the back to remove the cookies from the baking sheet.