Gluten Free Dairy Free Molasses Cookies

Total time1 hr 27 min

Prep time15 min

Cook time12 min

These molasses cookies are everything you want in a cold-weather bake: deeply spiced with cinnamon, ginger, and cloves, then rolled in sugar for a crackly, sparkling crust before baking. The dough gets a chill in the fridge first, which helps concentrate that warm molasses flavor and keeps the centers soft and chewy while the edges turn perfectly crisp. Each cookie bakes up with that classic crinkled top and a slightly underdone center that firms into a satisfying chew as it cools. Sweet, spicy, and rich with molasses depth, these are the kind of cookies that disappear fast off a holiday platter. This one is a great fit for a gluten free kitchen, so you can bake a batch without a second thought.

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Ingredients

24 servings

2 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking soda
2 tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground cloves
¼ tsp salt
¾ cup dairy free butter, softened
1.333 cup granulated sugar
1 large egg
⅓ cup unsulfured molasses
1 tsp vanilla extract

Instructions

1
Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl until evenly combined. Set aside.
2
Beat the softened dairy free butter and 1 cup of granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.

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