Gluten-Free Soft Molasses Cookies
Soft and chewy Gluten-Free Molasses Cookies! These perfect old-fashioned molasses cookies are vegan and allergy-free. Rich with molasses and brown sugar, deliciously spiced with ginger and cinnamon, and rolled in sugar for a sweet crisp finish, these soft molasses cookies are so easy and quick to bake! A classic Christmas and holiday recipe for every cookie platter!
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 minutes
- Yield: 20 Cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 Cups Gluten-Free All-Purpose Flour
- 1 Tsp Baking Soda
- ¼ Tsp Salt
- 1 Tsp Ground Ginger
- 1 Tsp Cinnamon
- ½ Tsp Ground Cloves
- 1/2 Cup (1 Stick) Melted Vegan Butter
- 1/2 to 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/3 Cup Dark Brown Sugar Sweetener (or preferred dark brown sugar)
- 1/3 Cup Granulated Sweetener (or preferred granulated sugar) + 1/4 Cup more for rolling
- 1/2 Cup Dark Molasses (or Blackstrap)
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, baking soda, salt, and spices.
- In a small bowl, melt the vegan butter before mixing in the brown sugar, granulated sugar, vanilla, and molasses to melt it all together.
- Add the hot wet mixture to the bowl of flour and mix well to combine.
- Place the dough in the freezer for 15-20 minutes while you preheat the oven to 350°F.
- Add about 1/4 cup of granulated sugar to a plate and take your bowl of cookie dough out of the freezer. Line one to two baking sheets with parchment paper or Silpats.
- Using a cookie scoop or tablespoon, scoop out 1 tablespoon-sized balls of dough and roll them smooth in your hands before rolling the balls in the granulated sugar. Place the coated balls of dough on the baking sheet about 1 to 2 inches apart and press down slightly to flatten the tops of the cookies.
- Bake the cookies in the oven for about 8-10 minutes, just until the tops are crackled.
- Remove the cookies from the oven and allow them to cool for a few minutes on the baking sheets before transferring them to a wire rack.
Notes
- Store leftover cookies in an airtight container for up to 7 days at room temperature.
- Make-Ahead: You can prep the dough 2-3 days before baking and store it covered in the fridge. You can freeze unbaked cookie dough balls (before rolling in sugar) for up to 3 months in the freeze. Bring them to room temperature before rolling them in sugar and baking.
- Freezing: Allow the baked cookies to cool completely, then freeze them solid on a baking sheet before transferring them into a freezer bag or airtight container for up to 6 months. Thaw in the fridge overnight before bringing them to room temperature or warm them up in the microwave to make them soft and chewy again or pop them in the oven at 250° to warm.
Nutrition
- Serving Size: 1 Cookie
