Soft and Chewy Gluten Free Molasses Cookies

These gluten free molasses cookies deliver everything you want from a classic chewy molasses cookie: crisp sugar-coated edges, soft centers, and a crackly top.

The gluten-free flour blend disappears into a rich, spiced dough that tastes just like the ones you grew up eating. I make a batch whenever a cozy afternoon calls for something warm and nostalgic.

Why This Gluten Free Molasses Cookie Recipe Works

The dough gets its deep, smoky sweetness from dark molasses and a generous amount of warm spices. They hit the same notes as a classic gingerbread, but with a softer crumb.

I use a simple gluten-free flour blend with a little cornstarch to keep the centers tender. Rolling the dough in granulated sugar before baking gives each cookie that signature crackly crust.

Ingredients

• 1 ¾ cups (245g) gluten-free all-purpose flour blend: one that contains xanthan gum; I like Bob’s Red Mill 1-to-1 (blue bag)
• ½ cup (60g) cornstarch: helps tenderize and mimic a wheat-like chew
• 2 tsp ground ginger
• 1 ½ tsp ground cinnamon
• ¼ tsp ground cloves
• 1 tsp baking soda
• ½ tsp fine sea salt
• 10 tbsp (140g) unsalted butter, melted and slightly cooled
• ¾ cup (150g) packed dark brown sugar
• ¼ cup (80g) dark molasses: not blackstrap (it’s too bitter)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ⅓ cup (65g) granulated sugar: for rolling

Variations and Substitutions

• Dairy-free: use a stick-style vegan butter; the cookies will spread a tiny bit more but still bake up soft and chewy.
• Egg-free: swap the egg for a flax egg (1 tbsp flaxseed meal plus 2.5 tbsp water). The texture will be slightly denser.
• Extra spice: add a pinch of freshly ground black pepper or cardamom for more warmth.
• Lighter molasses: if you only have light molasses, the flavor will be milder but still works. Avoid blackstrap or the cookies will taste unpleasantly sharp.

If you love these, you might also enjoy my Gluten Free Gingerbread Cookies or Soft Pumpkin Spice Cookies.

How to Make Gluten Free Molasses Cookies

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together the 1 ¾ cups gluten-free flour blend, ½ cup cornstarch, the ginger, cinnamon, cloves, baking soda, and salt until no lumps remain.

The spices will fill the air with a warm, gingerbread aroma, and the mixture should look evenly tan. This step prevents streaks of unmixed leavening or spice in the finished dough.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk the melted butter and ¾ cup brown sugar until the mixture looks like wet sand. Pour in the ¼ cup dark molasses, the egg, and 1 tsp vanilla, then whisk vigorously until smooth and glossy, about 1 minute. The molasses will turn the batter a deep, rich brown.

Make sure the melted butter is only slightly warm, not hot, so it doesn’t cook the egg. If the mixture looks separated at first, keep whisking, it will come together into a silky liquid.

Step 3: Fold the Dough Together

Add the dry ingredients to the wet and fold with a flexible spatula just until no floury streaks remain. The dough will be soft and a little sticky. Cover the bowl and chill for at least 30 minutes, or up to 3 days, until the dough is firm enough to scoop without sticking to your hands.

Chilling the dough is non-negotiable. It hydrates the gluten-free flours, keeps the cookies from spreading flat, and helps the crackly sugar crust form beautifully in the oven. If you skip it, the cookies will melt into puddles.

Step 4: Scoop, Roll, and Bake the Cookies

While the dough chills, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Place the ⅓ cup granulated sugar in a small bowl. Scoop 1 ½ tablespoon portions of dough (a #40 cookie scoop works perfectly), roll each into a ball, then roll generously in the sugar to coat all sides. Arrange on the sheets about 2 inches apart.

Bake for 8 to 10 minutes, until the cookies are puffed and the tops are crackled. The edges will look set, but the centers should still appear slightly underdone; they will continue to set as they cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve them warm or at room temperature, with that crackly sugar crust giving way to a soft, chewy center.

Tips for the Best Gluten Free Molasses Cookies

• Use a #40 cookie scoop to portion the dough evenly; it gives you the perfect 1 ½ tablespoon balls and keeps your hands clean.
• Freeze unbaked scooped dough balls on a tray, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes to the baking time.
• For an even stronger molasses flavor, replace 1 tablespoon of the brown sugar with an extra tablespoon of molasses. The cookies may spread a tad more.
• If your kitchen is cold and the dough chills too hard, let it sit out for 10 minutes before scooping so it softens enough to roll smoothly.

Bake times by cookie size:

Storing Gluten Free Molasses Cookies

Keep baked cookies in an airtight container on the counter. They stay soft and chewy for 3 to 4 days. For longer storage, freeze them in a single layer inside a zip-top bag for up to 3 months; they thaw in about 15 minutes at room temperature.

Frequently Asked Questions

Can I use a different gluten-free flour blend?

Most 1:1 gluten-free flour blends work, but steer clear of ones heavy on bean flours (like garbanzo bean flour) because they can leave a bitter aftertaste. A blend with rice flour and starches gives the best neutral flavor.

Why didn’t my cookies crack on top?

Cracks form when the dough is cold and hits the hot oven, then the sugar crust sets while the inside puffs. Make sure the dough is well chilled, roll the balls generously in sugar, and avoid overbaking.

My dough is too sticky to roll. What should I do?

Let it chill a bit longer. If it’s still tacky, lightly flour your palms or use a cookie scoop to drop rounded balls into the sugar, then roll them gently to coat. The dough will firm up as it chills.

Can I add nuts or dried fruit?

Yes, fold ⅓ cup chopped pecans, walnuts, or chopped crystallized ginger into the dough after mixing the wet and dry ingredients. They add a pleasant crunch or a little extra zing.

Gluten Free Molasses Cookies Recipe

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 servings

Calories: 110

Ingredients Method Notes

Ingredients

  

• 1 ¾ cups (245g) gluten-free all-purpose flour blend
• ½ cup (60g) cornstarch
• 2 tsp ground ginger
• 1 ½ tsp ground cinnamon
• ¼ tsp ground cloves
• 1 tsp baking soda
• ½ tsp fine sea salt
• 10 tbsp (140g) unsalted butter, melted and slightly cooled
• ¾ cup (150g) packed dark brown sugar
• ¼ cup (80g) dark molasses
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ⅓ cup (65g) granulated sugar, for rolling

Method

 

1. Whisk the flour blend, cornstarch, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl.
2. In a large bowl, whisk the melted butter and brown sugar, then whisk in the molasses, egg, and vanilla until glossy.
3. Fold the dry ingredients into the wet until just combined. Cover and chill the dough at least 30 minutes.
4. Preheat oven to 350°F (180°C). Roll scooped 1 ½ tablespoon dough balls in granulated sugar, place on parchment-lined sheets, and bake 8 to 10 minutes. Cool on the pan 5 minutes, then transfer to a rack.

Notes

The dough must chill for at least 30 minutes, which is not included in the prep time. You can refrigerate the dough for up to 3 days before baking; if it gets too firm, let it sit at room temperature for 10 minutes to soften.