Soft and Chewy Gluten-Free Molasses Cookie Recipe

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We really didn’t grow up eating molasses cookies, even though my mom loved molasses. For “dessert” some nights, she would take a spoonful of molasses – not how I enjoy molasses but she was a lover of food and appreciated simplicity. 

When we first married, Corey worked at a law firm, which was down the street from Barbee’s – a little gem of a cookie shop in Tulsa. He found out they made gluten free cookies and surprised me one day, with a box of cookies. Man after my own heart! Those sweet early memories from newlywed-hood – when it was just the two of you, and everything was so new – are just some of the dearest. The wooing nowadays consists of doing dishes and laundry, which is as it should be – nothing says “I love you” to a tired mama, like a beautifully folded basket of laundry – better yet, those clothes being put away. 

But in those early days doting consisted of surprising one another with little gifts or surprise dates, and those memories are filled with such sweetness. The box of cookies Corey gave me held molasses cookies, which was my first taste of the sweet and savory treat, and I was hooked. Corey’s mama used to make molasses cookies and they are his favorite so I think this act of kindness was two-fold because he knew I would learn how to make them myself. 

These gluten-free molasses cookies are perfect for the holiday season. Soft and chewy with the delightful crunch of the sugar coating, and full of robust and comforting flavors like cinnamon, nutmeg, cloves and of course molasses. It’s reminiscent of fall and winter, cozy and warm, and comforting to a “T”. Bring a batch of these simple, yet delicious, chewy cookies to your holiday gathering, or cookie exchange, and everyone will be swooning! It’s one of my go-to cookie recipes!

Why You Will Love This Recipe

• The texture is perfectly soft and chewy
• The flavors are bold and comforting – the perfect balance
• Simple ingredients – easy to make
• The recipe can be easily doubled to feed a crowd
• The ultimate holiday cookie!
• Everyone will love this recipe – whether they are gluten-free or not!
• Easy recipe, perfect for this time of year 

Ingredient List

• Packed Dark Brown Sugar – Dark brown sugar has a higher molasses content than light, which adds extra moisture and depth of flavor. You could substitute coconut sugar, but it will change the texture slightly. 
• Salted Butter, softened – Salted butter balances the sweetness and adds a bit of richness. Allow it to soften at room temperature for easier mixing. You could substitute coconut oil. 
• Unsulfured Molasses – Unsulfured molasses has a cleaner, more intense flavor and is ideal for baking.
• Egg, room temperature – Using room temperature eggs helps the batter emulsify better for a smooth texture.
• Pure Vanilla Extract – Pure vanilla enhances the warmth of the spices without overpowering the molasses flavor.
• All-Purpose Gluten-Free Flour Blend – Choose a blend containing xanthan gum or guar gum to mimic the structure of regular flour.
• Baking Soda – Helps give the cookies their chewy texture by adding a bit of rise.
• Baking Powder – Provides just a touch more lift for a light yet chewy interior.
• Ground Cinnamon – Adds warmth and depth; use freshly ground if possible for the most robust flavor.
• Ground Ginger – Adds a hint of spice and works well with the molasses.
• Ground Cloves – A little goes a long way; cloves add a slightly sweet, earthy spice.
• Salt – Brings out all those yummy flavors! 
• Granulated Sugar (for rolling) – This adds a slight crunch on the outside of the cookies. Roll each dough ball in granulated sugar before baking.

Instructions

1. Cream the Butter and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment, add the softened butter and packed dark brown sugar. Beat on medium speed for 2 minutes until the mixture becomes light and fluffy. This process helps incorporate air, giving the cookies a chewy texture.
2. Add Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix on low speed until just combined, being careful not to overmix, as this can affect the cookie texture. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
3. Prepare Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, ginger, and cloves until well combined. Whisking aerates the dry ingredients, which can help with an even rise and balanced flavors.
4. Combine Wet and Dry Ingredients: With the mixer on medium-low speed, slowly add the flour mixture to the wet ingredients, a little at a time. Mix just until the dough comes together, about 1 minute. Avoid overmixing, as gluten-free dough can become dense if mixed too long.
5. Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour to allow the flavors to develop and the dough to firm up. This chilling step also helps prevent the cookies from spreading too much during baking. If refrigerating for longer (up to 1 day), let the dough sit at room temperature for about 10 minutes before rolling, as this will make it easier to scoop.
6. Prepare for Baking: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Pour the granulated sugar onto a plate for coating.
7. Roll the Dough Balls: Using a medium cookie scoop or large cookie scoop (about 1 ½ to 2 tablespoons), scoop the dough and roll it into balls between your palms. Then, roll each dough ball in the granulated sugar until it’s evenly coated. Place the sugar-coated balls on the prepared baking sheet, spaced about 2 inches apart to allow for spreading.
8. Bake the Cookies: Bake in the preheated oven for 8 minutes. The cookies should appear puffed and slightly cracked on the top but will still look soft in the center. They’ll continue to bake and set on the baking sheet as they cool.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for 3 minutes to firm up slightly. Then, use a spatula to carefully transfer them to a wire rack to cool completely. Once the cookies have cooled completely remove from the cooling rack and they can be stored in an airtight container, or a freezer bag. 

Perfect Pairings

Molasses cookies pair wonderfully with a variety of flavors, from warm beverages to complementary snacks and desserts. Here are some ideas to make the most of their rich, spiced profile:

1. Hot Beverages:
   • Chai Latte: The spicy, creamy chai flavors perfectly mirror the spices in molasses cookies.
   • Spiced Apple Cider: The sweetness of cider and warm apple spices pair well with molasses cookies, adding a touch of fruity flavor.
   • Coffee or Espresso: A strong, dark roast coffee balances the sweetness and provides a nice bitter contrast.
   • Hot Chocolate: For an indulgent pairing, dip a molasses cookie into hot chocolate, especially with a hint of cinnamon or a dash of cayenne.
2. Cheese and Charcuterie:
   • Sharp Cheddar: The sharpness and creaminess of aged cheddar create a great contrast to the cookies’ sweetness.
   • Goat Cheese with Honey: Soft, tangy goat cheese with a drizzle of honey adds richness and a touch of sweetness to complement the spices.
   • Brie or Camembert: These creamy, mild cheeses have a slight earthiness that pairs nicely with molasses.
3. Ice Cream and Desserts:
   • Vanilla Bean Ice Cream: The classic pairing, vanilla bean ice cream, is perfect with a warm molasses cookie for a simple dessert.
   • Pumpkin or Cinnamon Ice Cream: These seasonal flavors bring out the warmth in the cookies and add a festive twist.
   • Mascarpone Cream: Spread a dollop of mascarpone, maybe lightly sweetened with honey or cinnamon, on top of a cookie for a quick, elegant dessert.
4. Fruits and Nuts:
   • Sliced Pears or Apples: Sweet, crisp fruits like pears or apples create a lovely textural contrast and complement the spices in molasses cookies.
   • Roasted Pecans or Walnuts: These nuts add crunch and a rich, earthy flavor that enhances the cookies’ warmth.
5. Whipped Cream or Frosting:
   • Spiced Whipped Cream: Add a dash of cinnamon or nutmeg to whipped cream and serve a dollop alongside or as a topping for molasses cookies.
   • Cream Cheese Frosting: Spread a thin layer of cream cheese frosting on the cookies for a touch of tanginess and extra indulgence.
6. Bourbon or Spiced Rum:
   • For a cozy, grown-up pairing, a small glass of bourbon or spiced rum brings out the molasses and warm spices, making it a decadent dessert drink combo.

These pairings can elevate molasses cookies from a simple treat to a versatile dessert that suits any cozy winter occasion! These chewy molasses cookies will be loved by all! 

I will say that Wyatt started crying last night when I didn’t pull chocolate cookies out of the oven, but then proceeded to eat two of these little darlings, saying “these so good mama”. 

Check out the recipe card below and happy molasses cookie making! 🙂

Soft & Chewy Gluten-Free Molasses Cookie Recipe

These gluten-free molasses cookies are perfect for the holiday season. Soft and chewy with the delightful crunch of the sugar coating, and full of robust and comforting flavors like cinnamon, nutmeg, cloves and of course molasses. It's reminiscent of fall and winter, cozy and warm, and comforting to a "T". Bring a batch of these simple, yet delicious, chewy cookies to your holiday gathering, or cookie exchange, and everyone will be swooning! It's one of my go-to cookie recipes!

Print Recipe

Prep Time:15 minutes mins

Cook Time:8 minutes mins

Chill Time:1 hour hr

Total Time:1 hour hr 25 minutes mins

Ingredients

• 1 cup Brown Sugar
• 3/4 cup Butter softened
• 1/4 cup Molasses unsulphured
• 1 Egg room temperature
• 1 tsp Vanilla
• 2 cups All Purpose Gluten-Free Flour
• 1 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 tsp Cinnamon ground
• 1/2 tsp Ginger ground
• 1/2 tsp Cloves ground
• 1/2 tsp Salt
• 1/4 cup Granulated Sugar

Instructions

• Cream the Butter and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment, add the softened butter and packed dark brown sugar. Beat on medium speed for 2 minutes until the mixture becomes light and fluffy. This process helps incorporate air, giving the cookies a chewy texture.
• Add Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix on low speed until just combined, being careful not to overmix, as this can affect the cookie texture. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
• Prepare Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, ginger, and cloves until well combined. Whisking aerates the dry ingredients, which can help with an even rise and balanced flavors.
• Combine Wet and Dry Ingredients: With the mixer on medium-low speed, slowly add the flour mixture to the wet ingredients, a little at a time. Mix just until the dough comes together, about 1 minute. Avoid overmixing, as gluten-free dough can become dense if mixed too long.
• Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour to allow the flavors to develop and the dough to firm up. This chilling step also helps prevent the cookies from spreading too much during baking. If refrigerating for longer (up to 1 day), let the dough sit at room temperature for about 10 minutes before rolling, as this will make it easier to scoop.
• Prepare for Baking: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Pour the granulated sugar onto a plate for coating.
• Roll the Dough Balls: Using a medium cookie scoop or large cookie scoop (about 1 ½ to 2 tablespoons), scoop the dough and roll it into balls between your palms. Then, roll each dough ball in the granulated sugar until it’s evenly coated. Place the sugar-coated balls on the prepared baking sheet, spaced about 2 inches apart to allow for spreading.
• Bake the Cookies: Bake in the preheated oven for 8 minutes. The cookies should appear puffed and slightly cracked on the top but will still look soft in the center. They’ll continue to bake and set on the baking sheet as they cool.
• Cool the Cookies: Allow the cookies to cool on the baking sheet for 3 minutes to firm up slightly. Then, use a spatula to carefully transfer them to a wire rack to cool completely. Once the cookies have cooled completely remove from the cooling rack and they can be stored in an airtight container, or a freezer bag.

Servings: 15 cookies