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Gluten-Free Molasses Ginger Cookie Recipe

User Rating 3 Star Rating (3 Reviews)


Gluten-Free Molasses Ginger Cookie Recipe

Gluten-Free Molasses Ginger Cookies

© 2010 Teri Lee Gruss, licensed to About.com, Inc.

Gluten-free molasses ginger cookies are big cookies with a pronounced molasses flavor. This is a sturdy cookie, perfect for lunchboxes or travel snacks.

This recipe is made with a convenient gluten-free flour blend but use your favorite homemade blend or ready-made gf flour blend. If you use a ready-made flour blend check to see if xanthan gum or guar gum is included in the ingredients list. If it contains a gum there's no need to add the gum called for in the recipe.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 18 3-inch cookies


  • 2 1/4 cups gluten-free flour blend (I used Authentic Foods GF Classic Blend with good results)
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 teaspoon guar gum OR xanthan gum (if you use a mix with gum included DON'T add this!)
  • 2 teaspoons ground ginger powder
  • 1/2 teaspoon ground cloves
  • 1 cup granulated sugar
  • 3/4 cup vegetable shortening (I used Spectrum Naturals Organic Vegetable Shortening)
  • 1/2 cup unsulfured dark molasses
  • 1 large egg
  • 1 tablespoon sugar to sprinkle on cookies before baking (optional)


Preheat oven to 350° F / 176° C

Line 2 large baking sheets with parchment paper or Silpat mats or lightly grease.

Combine dry ingredients in a medium bowl and whisk to thoroughly combine.

Place sugar, shortening, egg and molasses in a large mixing bowl. Beat on high until fluffy and combined, about 2 minutes. Add dry ingredients and beat on medium speed to combine.

Use a 2 tablespoon ice cream scoop to form uniform sized cookies or scoop 2 tablespoons out of bowl to form a ball about the size of a walnut. Place scoops or balls about 3-inches apart on baking sheets - about 9 cookies per baking sheet.

Use the back of a tablespoon to make small indentations in the top of each cookie and sprinkle lightly with sugar (optional.)

Bake in preheated oven for about 15 minutes or until tops begin to crack and cookies are firm to the touch. Cool on rack.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

User Reviews

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 2 out of 5
its missing one key step..., Member jessallison7

its missing the key step of refridgeration!! I looked up this recipe because i lost my tried and true oldy but goody, and when i read the instructions i thought... hmmm something is missing but couldn't put my finger on it.... until i made them. The ran every which way. the secret is to make the dough, then cool it for about an hour and then make the balls. they work so much better that way!!

15 out of 15 people found this helpful.

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