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Cozy Gluten-Free Chewy Molasses Gingerbread Cookies

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These gluten-free molasses gingerbread cookies are perfectly chewy, deeply spiced, and made with simple ingredients. They deliver that classic gingerbread flavor with a soft, bendy texture that stays fresh for days.

Ingredients

Scale
  • 2 ¼ cups (280g) gluten-free flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure)
  • ½ cup (50g) almond flour
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) dark brown sugar, packed
  • ⅓ cup (110ml) unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ cup (50g) granulated sugar (for rolling)

Instructions

  1. In a large mixing bowl, beat the softened butter and packed dark brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  2. Add the molasses, room temperature egg, and vanilla extract. Beat on medium-low until well combined, about 30 seconds. The mixture may look slightly separated; that’s normal.
  3. In a separate medium bowl, whisk together the gluten-free flour blend, almond flour, ground ginger, cinnamon, cloves, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be thick, slightly sticky, and fragrant.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Chilling is essential for texture.
  6. When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Place the granulated sugar for rolling in a small bowl. Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a smooth ball, then roll in sugar until fully coated. Place on prepared baking sheets, spacing about 2 inches apart.
  8. Bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies should look puffed, cracked on top, and slightly set around the edges but still soft in the center.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip the chill time—it prevents spreading and ensures a chewy texture. For extra sparkle, press a few extra sugar granules on top of each cookie right after baking. The flavors deepen after a day or two.

Nutrition

Keywords: gluten-free cookies, molasses gingerbread, chewy gingerbread, gluten-free gingerbread, holiday cookies, gingerbread cookies

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