Soft Molasses Cookies, Gluten-free Print Recipe Print Recipe

Growing up, my sister and I would go shopping with mom over the holidays. We’d always stop to get coffee or hot chocolate and if there was a molasses cookie in the case, it was automatic for her to add one (sometimes two) to the order. They’ve been her favorite, for as long as I can remember.

Since she’s not 100% at the moment, I was determined to make a gluten-free version of her favorite cookie. It took me a few tries, but finally nailed it. I usually make my own gluten-free flour blend, but this all the craziness in our life, I just wanted something quick and easy. I tried Cup 4 Cup (sold at Williams-Sonoma) and totally fell in love. For someone just starting out in gluten-free, I’d definitely recommend this until you’re comfortable blending your own flour. It’s a little pricey, but definitely worth it. And BTW, no one is paying me to say this.

We usually ask mom if she’d like anything after her dinner, and usually there’s this look that either means chocolate, a cookie or a milkshake. Not only do these treats make her so happy, but she needs fattening up.  After you’d give her one of these molasses cookies, she’d give you a look as if I’m the greatest person on earth. So much happiness in a cookie.

ps. if you skimp on the butter, they wont be soft. I tried. Trust me.

 

 

Soft Molasses Cookies, Gluten-free

makes about 24

PRINT Recipe

Ingredients

  • 2 1/3 cup gluten-free flour – found best results with Cup4Cup
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 1/3 cup dark molasses
  • 1/3 cup white sugar for rolling

Directions

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

In the bowl of your stand mixer, beat the butter and sugar on medium-high for 2 minutes. Stop to scape off the side. On a lower speed add the egg and dark molasses. Scape the sides and make sure everything is well combined. Carefully add 1/2 cup of flour mixture at a time. Mix until well combined.

Cover bowl with plastic wrap (or wrap in the plastic) and place in the fridge for about 30 minutes.

Preheat oven to 375 degrees. Spay your baking sheet with non-stick or use a Silpat mat.

Using your hands, roll about 1 tablespoon of cookie dough into a ball. Roll it in the sugar and place on the baking sheet, about 1 1/2-inch apart.

Bake for 6-8 minutes or until there’s just a little browning. Careful not to over bake, unless you want crispy cookies.

Store in an airtight container. Good for about 2 weeks.

*gluten-free

 

 

Be Sociable, Share!

You can leave a response, or trackback from your own site.

  • Warm Vanilla Sugar

    These truly look perfect. I love these!

  • http://lovemotivatedblog.com/ Nora

    I think I’m going to have to make these for X-Mas. I tried one similar at Starbucks when my dad was in the hospital around Thanksgiving. They were really good and gluten free. Got me through the boring hospital stay.

  • Zelle

    My sister eats gluten free — and she would love this recipe! We will have to make them for Christmas!

  • http://perpetuallycaroline.blogspot.com/ Caroline L.

    Deeeelish! My holiday go-to is usually the snickerdoodle, but I’m always down for something new to try :)

  • http://www.edibleperspective.com/ Ashley

    Molasses cookies were a staple in our house around Christmas. It was a recipe on my dad’s side of the family and he makes huge batches every year to send to the fam. My brother and I used to help make, roll, and package them up. I have such fond memories from that tradition and must try a GF version this year!

  • Erin Brown

    I can imagine you and your mom tucked away at Starbucks with a few Nordstrom bags, coffee, and cookies. Love you and your family so much.

  • http://www.athoughtforfood.net/ Brian Samuels

    What a treat to give your mom. She must have been thrilled! Molasses cookies can be so comforting.

  • http://thelemonbowl.com/ Liz Della Croce

    These look like my husband’s hermit bars!! And you’re right, you can’t skimp on the butter. PS: I could drink a milk shake ever day. :)

  • Lee G

    Does cup4cup have xanthum or guar gum in it? I make my own gf flour blend, so let me know if these cookies need the binder… Thanks!

  • Jessica

    So excited to try these out today. I was going to use Cup4Cup and try making ginger molasses cookies today, so this recipe is perfect timing. Thanks for sharing!!!

  • Katie

    Sharing with all my GF friends. These look beautiful. What a wonderful way to take care of your mom.

  • Kate Ramos

    I’m not sure how you are managing to make cookies (let alone blog about them) but I know your Mom is grateful for them. They look so chewy and delicious. I love the crackly top.

  • http://www.aidamollenkamp.com Aida Mollenkamp

    These look delicious, dear!

  • Jessica

    I just made these and they really do taste amazing!!! I think they taste just like gluten cookies. Thank you so much for sharing recipe! I couldn’t get mine to crackle on top but they taste delish.

  • Sarah Copeland

    these are so beautiful and iconic. I am totes trying them. happiness in a cookie, indeed. wishing all the health to your sweet mom.

  • WithStyleGrace

    Awesome!! So happy you enjoyed them!

  • Joe & Wendy Mitchell

    I made this recipe tonight using King Arthur’s GF all purpose flour. It was my first gluten free baking experience (I was trying to make these for my sister in law). I followed the recipe exactly (except for not having the Williams-Sonoma flour) and the cookies came out incredibly crumbly (falling apart when I moved them from the cookie sheet to the cooling rack), didn’t crackle on top, and the middles are moist and not in a yummy way. :(

  • WithStyleGrace

    I’m so sorry. I wish all gluten-free flours were created equal, but unfortunately, they’re not. I’ve never used King Arthur, but my bet it was the flour, which can also affect the taste. I’ll experiment with another flour and see if I get a different result. I do know after many many test that the Cup 4 Cup flour has always given me great results. Again, so sorry about that!

  • Joe & Wendy Mitchell

    Thank you – not being a GF baker I didn’t realize how much different flours can affect the outcome. I actually looked for the Cup4Cup at my local Wegmans (the Cup4Cup site says Wegmans sells it) and didn’t find it, but as a non GF baker, I was pretty hesistant to spend $6+/lb. on a package of flour. After talking to a GF friend, I realized that I need to have something called Xanthan Gum and that’s why my cookies fell apart – it’s mixed right in to the Cup4Cup but not the flour I bought.

  • Susan

    I made these with 1/3 GF Bob’s Red Mill All Purpose Flour and 2/3 Brown Rice Flour plus 2 tsp Xantham Gum. They turned out AWESOME- soft and perfect texture! Rolled ginger cookies have always been my favorite and this year mine rivaled my Mom’s original version. Thanks!

  • Jen

    I did this combination of flours as well. They turned out great! I <3 ginger and spices so I also increased the amount of ginger and cinnamon, and ground cloves. I also added a ton 55% cacao chips (dark chocolate chips). So yummy!

  • WithStyleGrace

    So happy to hear this!! Thanks for sharing your successful experiments :)

  • Maria

    Same as above, except even simpler! I’ve made this three times in the past three weeks (the family loves it and my husband, who relatively recently relocated here from Russia, where bread is king, ha, I think feels relieved he’s got SOMETHING to eat with tea!)

    ANYWAY, here’s what I did..

    All three times I doubled the recipe, but the first time I accidentally left out half the molasses (didn’t double it in my head as I was adding things, oops!), but used ONLY white rice flour, and all was good, although you can taste a slight consistency difference in the finished product if you’re expecting wheat-flour-like results.

    The second time I put in the normal amount of molasses and also used just white rice flour (btw, at my stores, and we’re in Alaska, where things are often a bit more expensive, white rice flour is only about $1.50/lb!) and they worked out excellently, just slightly more crumbly with the added molasses (makes no sense to me, but who knows with these things!)

    The third time I ran out of white rice flour to properly double the recipe and used 3 and 1/3 cups of white rice, and then 1 and 1/3 cups of tapioca, so still mostly rice, but just a little tapioca. I also was using the last of my bottle of molasses and used about a cup, so more than for a single recipe, but less than a double.. the kids appreciate the lesser amount of molasses, probably aren’t too spice-crazy, so they’re def a little milder with less molasses, but still really good. And the consistency was even better, actually, although I’m not normally a tapioca fan! (Incidentally, tapioca flour for us by the pound is even CHEAPER than white rice, so that’s a nice surprise! I’m used to gluten-free things being more of a rarity than these have been because they’re just SO EXPENSIVE, so this was awesome!)

    Thanks a bunch for the recipe, it’s much appreciated by all 5.5 of us! (There’s a baby on the way who apparently is a fan too, ha! ;] )

  • Maria

    For what it’s worth, I didn’t add any xanthan gum to this recipe the three times I made it and it turned out fine, even with subbing plain white rice flour for the expensive Cup4Cup, so I agree that it was prob just the flour, I’ve had one or two pre-mixed things, even with xanthan gum, that change recipes entirely!

  • WithStyleGrace

    So great – Thanks for sharing this!

  • Stefanie

    This turned out really good! I substituted 3/4 c. canola oil instead of butter since I can’t have dairy and they still came out so good. The texture reminds me of the “Enjoy Life” brand of soft baked cookies.