How to Make Soft Gluten Free Molasses Cookies

During this time of year I tend to bake a whole lot more. Finding good gluten free recipes, like these soft gluten free molasses cookies, is important to me during this season.

There is just nothing better than a soft warm cookie on a cold winters day. 

What I love the most about these cookies is they are so versatile when it comes to the sugar. I have made this recipe with cane sugar, brown sugar, and coconut sugar. All three options taste delicious and turn out great! This makes it the perfect easy recipe to try when you are wanting something sweet but also want to stay away from too much sugar. 

Gluten-free molasses cookies are a must during this holiday season. 

What gluten free flour should I use?

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 Having the right gluten-free flour blend is what makes the difference in your gluten free baked goods. It will determine the perfect texture you get, along with some of the flavor.

​A flour blend is just that…. a blend. All gluten free all purpose flours are made up of different grain flours, different starches, and a binding agent. Depending on which grains and starches you use and how much, will determine the texture and taste of the baked goods you are making.

I have tried many different blends over the years. My absolute favorite gluten free all purpose flour is Cup 4 Cup. I have never had a baked good go wrong when using this flour blend. 

It is not a dairy free option though, as it has dried milk powder in it. So if you need to be gluten free AND dairy free, make sure to use a different flour. 

I also have had great success with Better Batter and Bob’s Red Mill 1:1 baking. Both are great dairy free options. 

I use to buy my Cup 4 Cup in bulk on Amazon. It seemed to be the best price. However, I have since created an all purpose flour using all the flours I already buy in bulk for my breads. This saves me money and I can mix it up right in my own kitchen whenever I need to.

This flour blend is the most like Cup 4 Cup, so it is not dairy free. I share the recipe in my digital cookbook. 

Ingredients:

• 1 cup butter, melted
• 1 cup granulated sugar (you can use coconut sugar, cane sugar, or brown sugar)
• 1/4 cup blackstrap molasses
• 1 egg
• 2 cups gluten free all purpose flour, with xanthan gum in it (use regular all purpose flour if you don’t have to be gluten free)
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• granulated sugar for topping (optional)

How to make soft gluten free molasses cookies:

1. Add melted butter, sugar, and molasses to the bowl of a stand mixer with a paddle attachment or in a medium bowl to mix with a spoon or hand mixer. Turn your mixer on and mix until all combined. If you are using a mixing bowl and spoon, stir until everything is combined well.
2. Add in 1 egg and mix to combine.
3. To your wet ingredients, add in all the dry ingredients. It is not necessary to combine them in another bowl first. I just add them right to the bowl of the wet ingredients. 
4. Mix well, scraping down the sides of the bowl, until well combined. 
5. Place the bowl of dough in the fridge for 1-4 hours. Your dough will be thin and hard to work with when you first mix it up. For best results sticking it in the fridge for a few hours help to firm it up so you can shape it into cookie balls.
6. After your dough has been chilled, use a cookie dough scoop to shape into balls. If desired, roll each ball in a little granulated sugar. This is an optional step.
7. Place your cookie dough balls on a baking sheet about 1.5″ to 2″ apart. 
8. Bake cookies in a 375 degree oven for 8-10 minutes. Do not over bake for the best soft gluten free molasses cookies!
9. Let them cool in the pan for 1-2 minutes before removing them to a wire rack to cool completely. Enjoy with a nice tall glass of whole milk, a cup of hot coffee, or a cup of tea.

Storing my soft gluten free molasses cookies.

These soft gluten free molasses cookies will last so long on your shelf in an airtight container. You can use an airtight sealed cookie jar, a freezer bag, or simply a mason jar with a lid and ring to get the airtight effect. 

To keep their chewy texture, you will want to make sure to always keep your baked cookies sealed. They will remain soft and chewy for up to a week when kept right!

So the next time you get the urge to do some baking, give these soft molasses cookies a try! Share some with your friends and family and get all the feels, smells, and tastes of the holiday season!

Other gluten free cookie recipes you will want to try:

Gluten Free Chocolate Chip Cookies

Gluten Free Pumpkin Chocolate Chip Cookies

Gluten Free Sugar Cookies