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gluten-free ginger molasses cookies on white parchment paper

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.
Author: Amanda Paa
Yield: 16 cookies
Prep Time :15 minutes
Cook Time :13 minutes
Refrigeration Time :2 hours

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

Instructions 

  • Cream butter for 1 minute, then add sugars and cream for at least 2 more more minutes, until light in color and fluffy. Scrape down sides during mixing as needed.
  • 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.