Do I add ground black pepper to molasses cookies?

Yes! We promise that a tiny bit of ground black pepper will bring these cookies to the next level.

How do I store gluten free molasses cookies?

Store extra cookies in an airtight container on the counter for up to a week or in the freezer for up to three months.

The BEST gluten free molasses cookies! Packed with flavor and so easy to make – you cannot even tell they are gluten-free they are so soft + chewy!

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In a medium sized mixing bowl whisk together flour, baking powder, ground ginger, nutmeg, cloves, salt and ground black pepper. Set aside.
Using a stand mixer and the paddle attachment, combine butter, brown sugar and granulated sugar. Add molasses and mix to combine. Add egg and vanilla extract. Stir to combine.
Slowly add mix in dry ingredients.
Pour out onto a piece of parchment or wax paper and wrap up dough. Chill in the refrigerator for one hour.
Preheat oven to 375 degrees F.
Remove dough from refrigerator. Scoop out approx. 2 tablespoons of dough and roll between your hands to create a ball. Pour granulated sugar into shallow bowl. Roll each dough ball in the sugar to fully coat. Place on baking sheet at least 1 inch apart.
Bake for 10 minutes, middle rack. Let sit 5 minutes on sheet and then transfer to cooling rack.

*Ground Black Pepper: no, this is not a typo 🙂 adding just *tiny* bit of ground black pepper to ginger molasses cookies just gives it an extra little pop! I promise!
Storage: store in an airtight container on the counter for up to a week or in the freezer for up to 3 months.
Next Level: feel free to take these to the next level by turning them into Whoopie Pies!