Gluten Free Molasses Cookies
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!
Ingredients
- 2 1/4 cup 1-to-1 gluten-free flour
- 1 3/4 teaspoons baking powder
- 2 teaspoons ground ginger
- 1/4 teaspoons ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper*
- 3/4 cup butter room temp
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup dark molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar for coating
Instructions
- 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.
Notes
- *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!
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