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.
Yield: 16 cookies
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
Equipment
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.
*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.