Ginger Molasses Cookies ~ Gluten Free
Jump to RecipeGet ready for the BEST Gluten-Free Ginger Molasses Cookies on the planet! I make batches of these soft, chewy and delicious Cookies for Christmas gifts...our family, friends and neighbors LOVE them! They make great Holiday gifts, so get out your aprons and cookie sheets and start baking! The dough freezes really well, so you can make several batches ahead of time. Enjoy!
*As a special treat for the Holidays, make my Ginger Cookie Ice Cream Sandwiches by just adding a scoop of Vanilla Bean Ice Cream between two of my GF Ginger Molasses Cookies!!! Yummy! 🙂
Ingredients
- 2 Cups All-Purpose Gluten Free Flour (scoop and scrape method) I use "GF Jules" all-purpose gf flour for this recipe - this GF Flour Blend already has Xanthan Gum in it, so I do NOT add Xanthan Gum
- *1 tsp Xanthan Gum add this ONLY if your GF Flour blend does not already contain it
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Ginger
- ½ teaspoon Salt
- ¾ Cup Shortening, melted cooled for 10-15 minutes
- ¼ Cup Molasses
- 1 Cup Granulated Sugar
- 1 Large Egg, lightly beaten
- *1/2 - 1 Gallon Vanilla Bean Ice Cream If you're making my Holiday Ginger Cookie Ice Cream Sandwiches, see Notes*
Instructions
- Gather all your ingredients.
The Flour Mixture
- In a large bowl, combine the Flour, *Xanthan Gum (only if needed), Baking Soda and spices. Mix well and set aside.
The Shortening Mixture
- In a small saucepan, melt the shortening, remove from heat and cool for about 10-15 minutes (this is so you don't cook the eggs when you add it).
- While the shortening is cooling, combine the Molasses, Sugar and egg using a Stand or Handheld Mixer. Add the cooled shortening and mix well.
Combining the Wet and Dry Ingredients
- Slowly add the Flour Mixture to the wet mixture, 1/2 cup at a time, blending well after each addition.
- Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours - I find that chilling the dough overnight gets the best results.
- When ready to bake the cookies, preheat the oven to 350 degrees.
- While the oven is preheating shape the dough into small 1" balls (you can use a small cookie scoop to get more uniform cookies) and roll in a bowl of granulated sugar, coating well.
- Space cookie balls at least 2" apart on an ungreased cookie sheet lined with a baking mat or parchment paper.
- Bake for 8-10 minutes, or until they are covered in "cracks."
- Let cool for about 2 minutes on the cookie sheet before transferring to a wire rack to cool completely...try one (or two) while they're still warm!
- Once they are completely cooled, you can package them in cellophane gift bags
- Enjoy!
Notes
This dough freezes really well, so you can make several batches ahead of time for Christmas gifts, parties, etc.
*Note: For my "Holiday Ginger Cookie Ice Cream Sandwiches ~ Gluten Free" just add a scoop of Vanilla Bean Ice Cream between two of my GF Ginger Molasses Cookies, wrap in plastic wrap and freeze until ready to eat! 🙂