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Gluten-Free Molasses Gingerbread Cookies
Original recipe: 24 servings · Prep: 20 min · Cook: 12 min · Total: 97 min
By Freeflourish Editorial TeamPublished Apr 8, 2026 | Updated Oct 4, 2026
American
97 mins
glutenfreedairyfreeoptionsbakingholidayclassicseasonaldessertsnackfamilyfriendlyeasyfreezable
Roll and cut this ginger-and-molasses cookie dough after chilling it for at least one hour. Use a gluten-free flour blend containing xanthan gum. The stated yield is 24 cookies; allow extra time for additional trays and complete cooling before icing.
Prep
20 min
Cook
12 min
Total
97 min
Servings
24
Difficulty
easy
Cuisine
American
Ingredients
Servings
24
- 2 1/4 cups gluten-free all-purpose flour blend (ensure xanthan gum included)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened (substitute dairy-free butter for dairy-free option)
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon pure vanilla extract
- Optional for decorating
- pearl sugar or dairy-free icing
Instructions
-
Whisk together gluten-free flour blend, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl until fully combined.
-
In a large bowl, cream softened butter and brown sugar using a hand mixer or stand mixer (paddle attachment) on medium speed for 2-3 minutes until light and fluffy.
-
Beat in the egg until fully incorporated.
-
Mix in molasses and vanilla extract until smooth.
-
Gradually add dry ingredients to wet mixture on low speed until dough forms. Dough will be soft but not sticky.
-
Divide dough in half, flatten each into a disc, wrap in plastic wrap, and chill for at least 1 hour or overnight for easier rolling.
-
Preheat oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper.
-
Lightly dust a clean surface with gluten-free flour and roll out one chilled dough disc to about 1/4-inch thickness.
-
Cut dough into shapes with cookie cutters and transfer to baking sheets spaced 1 inch apart.
-
Optionally decorate lightly with pearl sugar before baking or add dairy-free icing after cookies have cooled.
-
Bake for 10-12 minutes until edges are set and cookies spring back slightly to touch.
-
Cool cookies on baking sheet for 5 minutes before transferring to wire rack to cool completely.
-
Repeat with remaining dough disc.
-
Store cookies in airtight container at room temperature for up to 1 week or freeze baked cookies for up to 3 months.
Preparation and timing notes
The minimum timing includes 20 minutes preparation, 60 minutes chilling, 12 minutes baking and 5 minutes cooling on the tray. Additional trays and full rack cooling take longer. Use the specified flour blend with xanthan gum; dairy-free butter is an option, not the default.
Frequently Asked Questions
- What should I know before starting?
- The minimum timing includes 20 minutes preparation, 60 minutes chilling, 12 minutes baking and 5 minutes cooling on the tray. Additional trays and full rack cooling take longer. Use the specified flour blend with xanthan gum; dairy-free butter is an option, not the default.
- Can I freely substitute ingredients?
- Follow the listed quantities and preparation. Substitutions can change texture and timing; only the options explicitly described in this recipe are suggested, without a claim of kitchen testing.
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 3 months. Thaw at room temperature; if you want a just-baked feel, warm undecorated cookies briefly in a 300°F oven and cool before decorating.
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