Big, Chewy Gluten-Free Ginger Molasses Cookies

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I usually bake most of these gluten-free Christmas cookie recipes each year, but the two that are always a must are Gluten-Free Peanut Butter Blossoms and these rippled, chewy, warmly spiced Ginger Molasses Cookies.

In terms of cookies, Ginger Molasses are some of the most deeply flavored you’ll make! Ground ginger and cinnamon are a perfect match for the rich, caramel-like notes of molasses, which is also key to their soft, fudgy interior. The coziest of cookies, ideal for trimming the tree or packing into cookie boxes.

And their texture is heavenly. The buttery, crinkled edges are followed by the dense, chewy center that melts-in-your mouth. Rolling them in sugar adds a bit of crunch and extra sparkle.

Be sure to use mild unsulphured molasses (which you can find in any grocery store), not blackstrap molasses, which has a bitter, less sweet taste. It can also change the way the dough browns and spreads because of its acidity.

Using the Pan-Banging Cookie Technique

Sarah Kieffer is known for being an exceptional baker, introducing us to things like her viral pan-banging cookie technique. I developed these cookies using that technique, which simply means that about 8 minutes into baking, you lift the corner of the cookie sheet up about 4 inches and drop it onto the rack, making wrinkly, rippled edges on the cookies as the puffiness from the leavener is disrupted. You do this 2 more times, which results in crisp, buttery, rippled edges and chewy, gooey centers. It’s what makes these gluten-free pan-banging chocolate chip cookies so good, too!

How to Make the Best Gluten-Free Ginger Molasses Cookies

1. Cream butter for 1 minute, then add sugars and cream for at least 2 more more minutes, until light in color and fluffy.
2. Add molasses, egg, vanilla, and maple syrup until combined, scraping down sides.
3. Add dry mixture that includes gluten-free flour, spices, baking soda, and salt. Mix on low for 30 seconds to combine.
4. Refrigerate dough to allow gluten-free flour to rest and absorb liquids.
5. Scoop dough into 2 1/2 tablespoon dough balls and roll in sugar.
6. Bake at 375 degrees F for 8 minutes, then use pan-banging technique; lift one corner of the cookie sheet and let drop onto rack. Then do the same thing to one other corner. Let cookies bake for another 2 minutes, repeat. Let cookies bake for another 2 minutes, repeat.
7. Remove cookies from oven and let cool for 7-8 minutes before transferring to wire rack to finish cooling.

Oven Temperature is Important for Cookie Baking

This recipe calls for a 375 degree F baking temperature, which results in the rippled, wrinkly edges with gooey center, that you see in the photos. When testing, the cookies spread too much at 350 degrees, and the edges burned when baked at 400 degrees. That being said, it’s really important for you to know what your oven truly bakes at.

Most home ovens, even if they are electric, run a bit hotter or colder than they read, meaning they are not perfectly calibrated. An easy way to ensure you are baking at the temperature written into the recipe is with an inexpensive oven thermometer. Hang it in your oven and you’ll be able to read it and adjust the actual oven dial accordingly.

Best Way to Store Gluten-Free Cookies

These Ginger Molasses Cookies store incredibly well compared to other classic cookies. Their flavor actually deepens the day after they’re made, evoking more gingerbread-like flavors. They hold their chewiness as well!

Store in an airtight container on the counter for 5-6 days. Or you can freeze the finished cookies. Bake the entire batch, let them fully cool, and freeze in a freezer bag for 3 weeks.

More Gluten-Free Cookie Recipes:

• Best Gluten-Free Peanut Butter Blossoms
• Gluten Free Pan-Banging Chocolate Chip Cookies
• Soft, Chewy Gluten-Free Pumpkin Cookies

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Big, Chewy Gluten-Free Ginger Molasses Cookies

These are the best gluten-free ginger molasses cookies, with chewy centers and crisp, rippled edges (from the easy pan-banging technique)! They are full of warm flavors including cinnamon, ground ginger, and mild molasses.

5 from 22 votes

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Prep Time :15 minutes minutes

Cook Time :13 minutes minutes

Refrigeration Time :2 hours hours

Yield: 16 cookies

Author: Amanda Paa

Ingredients

• 170 grams (1 1/2 sticks) unsalted butter, room temperature
• 35 grams brown sugar
• 180 grams granulated sugar (plus a little extra for rolling dough balls in)
• 1 large egg, room temperature
• 1/4 cup unsulphured mild molasses
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• 310 grams Bob's Red Mill 1-1 Gluten-Free All Purpose Flour in blue bag
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon fine sea salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon

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Equipment

• Half Sheet Pan
• Size 20 Cookie Scoop

Instructions 

• Cream butter for 1 minute, then add sugars and cream for at least 2 more more minutes, scrape down sides during mixing as needed, until light in color and fluffy. See video to see the creaminess.
• Add egg, molasses, vanilla, maple syrup and vanilla, and mix for 30 seconds to combine, scraping down sides.
• In a bowl, combine gluten-free flour, baking soda, salt, ginger, cinnamon Whisk to combine.
• Add dry mixture in two increments to the wet ingredients, with stand mixer on speed 2, low. Turn up to speed 3 for 30 to 45 seconds to fully combine, so no flour streaks are left.
• Refrigerate dough for 2 hours (or overnight) to allow dough to rest and absorb liquids.
• When ready to bake, preheat oven to 375 degrees F.
• Scoop dough into dough balls about 2 1/2 tablespoon big; they should be 65 grams. Roll in sugar. Place 6 dough balls on a parchment lined baking sheet with lots of room in between.
• Bake for 8 minutes, then use pan-banging technique; lift one corner of the cookie sheet and let drop onto rack. Then do the same thing to one other corner. Let cookies bake for another 1 1/2 to 2 minutes (you'll see their centers will puff up), repeat the banging. Let cookies bake for another 2 minutes, repeat the banging.
• Remove cookies from oven and let cool for 7-8 minutes before transferring to wire rack to finish cooling.

Notes

Recipe adapted from Sarah Kieffer’s pan-banging ginger molasses cookies and Pinch of Yum’s Soft Gingerbread Cookies.

*Do not be tempted to use less sugar. They are not too sweet and it is important for their structure.

*If you make the dough balls smaller than suggested, you will not get as many rippled edges.

*If you find your cookies spreading too thin, your oven temperature may be lower than it actually reads, which causes spreading. Using an inexpensive oven thermometer to see what the temperature actually is and adjusting accordingly is highly recommended for cooking baking.