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    Home » Dessert » Cookies

    Ginger Molasses Cookies

    Published: Feb 19, 2021 · Modified: Jun 9, 2022 by Lee · This post may contain affiliate links · 5 Comments .

    Jump to Recipe

    Imagine a ginger snap that isn’t crunchy. It’s soft and chewy and oh so delicious. I give you these Soft and Chewy Ginger Molasses Cookies. They’re gluten free, egg free, nut free, seed free and can easily be dairy free by using a vegan baking stick instead of butter. They’re so easy to make; you can whip up a new batch whenever the craving strikes!

    Gluten free and nut free Ginger Molasses Cookies on parchment paper.

    Soft and Chewy Ginger Molasses Cookies. Oh my goodness what else can I say about these?! They’re so so good I seriously ate 6 of them in one sitting. Probably in under one minute. Please don’t judge me! Haha!!! Anyway...my point is, they’re amazing!

    If you love cinnamon and ginger...these are the cookies for YOU!

    For more cookie recipes, check out my Sugar Cookie Blossoms, Red Velvet Chocolate Chip Cookies and Apple Cinnamon Sugar Cookies.

    Jump to:
    • How to Make Ginger Molasses Cookies
    • Other Recipes You'll Love
    • 📖 Recipe
    • Ginger Molasses Cookies

    How to Make Ginger Molasses Cookies

    Here are the step by step instructions to make these cookies!

    Step 1: Whisk the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, baking soda, ginger, cinnamon and salt. Set aside.

    Step 2: Make the Cornstarch Water

    In a small bowl, using a spoon, combine the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Once that’s combined set it aside as well. 

    Step 3: Cream the Butter and Sugars

    In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and both sugars together until soft and fluffy, about two minutes.

    Step 4: Add in the Wet Ingredients

    Add the molasses and beat until combined. Add the cornstarch water mixture and the vanilla and beat until combined. 

    Step 5: Mix the Wet and Dry Ingredients

    On low speed, add the gluten free flour mixture a little at a time until just combined. You want to make sure it’s low speed otherwise the gluten free flour mixture will go flying everywhere. 

    Be careful not to over mix it. Once it’s basically combined, use a spatula to scrape down the sides of the mixing bowl and give the dough a few more stirs.

    Step 6: Chill that Dough

    Take the dough out of the bowl and place it on plastic wrap in a disc like shape. Wrap the dough in plastic wrap and refrigerate for an hour. I like to actually pop it in the freezer for about 30 min and that works just as well. 

    This step is very important especially since there is no egg in these cookies. If you don’t chill them, the cookies will just spread apart right away in the oven and become flat crunchy discs. 

    The cookies only take 9 minutes to bake so a lot of times I like to keep my dough in the fridge overnight so that in the morning I can quickly pop them in the oven and have cookies ready for the day! If you’re going to do that, I would advise not putting them in the freezer. Otherwise, in the morning, the dough will be too hard to break apart and you’ll have to let it thaw out on the counter. 

    Step 7: Preheat Oven

    When you’re ready to bake, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 

    Step 8: Roll the Balls

    Break the cookie dough apart into one inch sections and roll into balls. Drop balls into the granulated sugar to coat them. Place balls on your baking sheet at least 2-3 inches apart. 

    Step 9: Bake

    Bake at 350 degrees for 9 min. Take out and let cool on the baking sheet for a few min before moving and there you have it!

    Soft and Chewy Ginger Molasses Cookies that are incredibly delicious and free from gluten, eggs, nuts, seeds and even dairy?! They’re not too good to be true...these cookies are ones you’ll crave again and again! Enjoy! 

    Other Recipes You'll Love

    • Gluten Free Gingerbread Cookies
    • Jumbo Gingerbread Muffins
    • Pumpkin Sugar Cookies
    • Apple Cinnamon Cookies

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Gluten free and nut free Ginger Molasses Cookies on parchment paper.

    Ginger Molasses Cookies

    Author: Lee
    Imagine a ginger snap that isn’t crunchy. It’s soft and chewy and oh so delicious. I give you these Soft and Chewy Ginger Molasses Cookies. They’re gluten free, egg free, nut free, seed free and can easily be dairy free by using a vegan baking stick instead of butter. They’re so easy to make; you can whip up a new batch whenever the craving strikes!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 9 mins
    Total Time 24 mins
    Course Desserts
    Cuisine American
    Servings 24 Cookies
    Calories 139 kcal

    Ingredients
     
     

    • 2 ¼ cups gluten free flour
    • 1 ½ teaspoons baking soda
    • 2 teaspoons ground ginger
    • 1 ¾ teaspoons ground cinnamon
    • ¼ teaspoon salt
    • ¾ cup unsalted butter or vegan baking stick softened
    • ½ cup packed dark sugar
    • ¼ cup granulated sugar
    • ¼ cup unsulphured or dark molasses
    • 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
    • 2 teaspoons pure vanilla extract
    • ⅓ cup of sugar for rolling

    Instructions
     

    • In a large bowl, whisk together the gluten free flour, baking soda, ginger, cinnamon and salt. Set aside.
    • In a small bowl, using a spoon, combine the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside. 
    • In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and both sugars together until soft and fluffy, about two minutes. Add the molasses and beat until combined. Add the cornstarch water mixture and the vanilla and beat until combined. 
    • On low speed, add the gluten free flour mixture a little at a time until just combined. 
    • Take the dough out of the bowl and place it on plastic wrap in a disc like shape. Wrap the dough in plastic wrap and refrigerate for an hour. I like to actually pop it in the freezer for about 30 min and that works just as well. 
    • Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 
    • Break cookie dough apart into one inch sections and roll into balls. Drop balls into the granulated sugar to coat them. Place balls on your baking sheet at least 2-3 inches apart. 
    • Bake at 350 degrees for 9 min. Take out and let cool on the baking sheet for a few min before moving. Enjoy! 

    Nutrition

    Calories: 139kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 96mgPotassium: 62mgFiber: 1gSugar: 12gVitamin A: 178IUVitamin C: 1mgCalcium: 22mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Recipe adapted from Sally’s Baking Addiction's Seriously Soft Molasses Cookies.

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    Reader Interactions

    Comments

    1. john

      May 02, 2022 at 5:35 pm

      5 stars
      This cookie is a snap to make!

      Reply
    2. Nancy

      December 05, 2022 at 3:44 pm

      5 stars
      These. Cookies came out great and my children loved them!

      Reply
      • Lee

        December 05, 2022 at 3:58 pm

        SO glad! Thanks!!!

        Reply
    3. Maggie Brown

      December 23, 2022 at 9:29 am

      5 stars
      These cookies are amazing! We are currently gluten free dairy free and egg free. They are perfect for Christmas! Thank you Lee for making another delicious easy recipe!

      Reply
      • Lee

        December 24, 2022 at 8:39 am

        So glad it works for your family! Thank you so much!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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