If you follow me on Facebook than you know that I have been trying to make gluten free molasses cookies for months.
Molasses cookies are one of my husband’s favorite cookies and I knew I needed to get them right. And for some reason I have been really craving them, so I was really determined to figure them out.
I think these cookies might have created more disasters than any other gluten free recipe I have tried. It might have something to do with my stubbornness to adapt one of our old favorites to be gluten free.
Our old favorite was so good, that I had no desire to give any other recipe a try. My goal was to figure this specific recipe out.
And after about 6 disasters, I finally got it right.
I am so glad I did not give up on this recipe. It was worth all the disasters because what I came up with was very close to the original recipe that we loved so much.
These have a great molasses flavor with a hint of cinnamon and ginger. So good and so worth the wait!
Gluten Free Molasses Cookies
- 1 ½ cups rice flour
- ½ cup sweet rice flour
- ¼ cup cornstarch
- 1 teaspoon baking soda
- ½ teaspoon xanthan gum
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter, room temperature
- 1 cup sugar
- 1 egg
- 1 tablespoon water
- ¼ cup molasses
- Preheat oven to 350 degrees.
- In a small bowl combine rice flours, cornstarch, xanthan gum, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a bowl cream together butter and sugar. Until light and fluffy. Beat in egg and then add water and molasses.
- Gradually add dry ingredients.
- Drop onto cookie sheets using about 1 tablespoon of dough per cookie. Flatten slightly.
- Bake for 8-10 minutes or until done. Cool for several minutes and remove cookies to wire rack.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
What is sweet rice flour?
This is a post I did on sweet rice flour. https://lynnskitchenadventures.com/lra/sweet-rice-flour/
They look great. Are these soft or crisp cookies?
These are softer, but you can cook them longer for a crisp cookie. We prefer them a little soft though.
These are delicious! Hubby is gluten-free and loved them! I rolled them in sugar before baking them and it gives them a nice crispy outside with soft and chewy inside. Thanks for all your hard work in coming up with the perfect molasses cookie (or ginger snap, as we call them).
Thanks! I am so glad you liked them. I will have to try rolling them in sugar. I have done that with other cookies, but not these and it sounds great.
I LOVE molasses cookies. Adding these to the holiday cookie roundup I’m working on!
These are delicious! As I was devouring them, I told my husband that these were better than the ones I made as a “kid” (13? 14?). The recipes I had made back then always tasted OK, but were never this good in texture. I got to thinking that AP wheat flour probably made the other recipes very prone to over mixing and developing the gluten too much, creating a tough cookie. The gluten free version is wonderful compared to any other gluten-full spice cookie I recall making.
I am so glad you enjoyed them! I love cookies and love making gluten free cookies that taste as good as the real thing, so I love hearing how much you enjoyed them. Thanks for letting me know. I will keep working on more and more gluten free cookies.