These soft, spiced cookies get their deep flavor from warm cinnamon, ginger, and cloves, plus a rich hit of molasses and brown sugar that gives them that classic chewy-edged, crackled top. A quick flaxseed gel helps bind everything into a soft, cohesive dough, and chilling it before rolling means the balls hold their shape beautifully in the oven. Rolling each portion in sugar before baking gives every cookie a sparkly, crisp shell that gives way to a tender, slightly underbaked center. They puff, crack, and settle into that perfect molasses-cookie texture as they cool on the rack. This one is a great pick for a gluten free cookie jar, with all the cozy spice and chew you want from a classic molasses cookie.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl until evenly combined.
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