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!
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.
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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!
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📖 Recipe
Ginger Molasses Cookies
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
Recipe adapted from Sally’s Baking Addiction's Seriously Soft Molasses Cookies.
john
This cookie is a snap to make!
Nancy
These. Cookies came out great and my children loved them!
Lee
SO glad! Thanks!!!
Maggie Brown
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!
Lee
So glad it works for your family! Thank you so much!