Look no further for the perfect Chewy Gingerbread Molasses Cookies. These gluten-free and paleo-friendly cookies are lightly crispy on the outside, and chewy on the inside. They are truly perfect. And you know those gingerbread cookies that are overkill with the molasses and ginger? Not these. They are gold!
One of the things I love about this recipe is that it makes a big batch! I can get between 16 and 24 cookies from a single batch, depending on how big I made the cookies. And because the recipe makes a big batch, they are perfect for freezing, and then popping them out when ever you are craving a cookie, or, better yet, you can package these up and give them out to friends and family for a little Christmas treat.
What you need to make Chewy Gingerbread Molasses Cookies
To make these cookies, here is what you need:
Flour: For this recipe I used BakeGood Almond Flour blend, which is a 1:1 substitute for regular flour. If you don’t have that, then you can use regular, all-purpose flour or gluten-free 1:1 baking flour. I haven’t tested this recipe with other flours.
Cinnamon, Nutmeg, Cloves, Ginger: This is the magic combination of spices that you need to perfect the gingerbread taste.
Butter or vegan butter: You can also use coconut oil in this recipe, but damn, the taste of regular butter in this recipe is so good.
Coconut sugar: I love using coconut sugar in this recipe because it’s an unrefined sugar. However, you can definitely use granulated cane sugar.
Molasses: Molasses is also an essential ingredient in this recipe, because we are making gingerbread cookies, people! I always use blackstrap molasses, but at the end of the day, molasses is molasses, so go with what you have.
Egg: I have not tested this recipe using a flax-egg. I have a hunch that it will work, but I’ve already tested this recipe 3 times to perfect it, I just can’t do it again. Ha!
Baking soda & baking powder: In this recipe, you will be using both baking soda and baking powder, for the perfect cookie texture.
How to make these cookies
If you have a stand mixer, I recommend using it. The wet ingredients will cream together so much better than if you use a mixing bowl. That said, it’s not essential! If you don’t have one, that’s ok! In that case, you will just need two separate bowls – one to mix the dry ingredients and one to mix the wet ingredients. Then you add the dry to the wet, and THEN YOU NEED TO REFRIGERATE THE DOUGH. I know some people (like me!) are impatient and don’t want to refrigerate the dough, but it is key. Why? Because if you want the cookies to NOT spread, then it’s a key step. Additionally, it will make the dough less sticky, and easier to roll in the sugar.
After the dough has refrigerated, you will need to roll the cookies in sugar. Then line them up on the parchment-lined baking sheets, and bake for 10-11 minutes.
You are going to love these!
Other holiday-inspired treats to make!
White Chocolate Peppermint Cookies
The Best Chewy Chocolate Chip Cookies
Paleo Chocolate Fudge Crinkle Cookies
Gingerbread Tahini Chocolate Chip Cookies
Pecan Chocolate Chip Shortbread Bars
If you make this recipe, please be sure to leave a comment and rating below, and since you all know that I live on Instagram, be sure to tag me in your creations so that I can see and repost. Nothing makes me happier than seeing you guys baking up a MF storm! xx
Ingredients
- 2 cups Gluten-free 1:1 baking flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ cup + 1 tablespoon butter or vegan butter, softened
- 1 cup coconut sugar
- ½ cup molasses
- 1 tablespoon water
- 1 egg
Instructions
- Preheat oven to 350.
- Line two baking sheets with parchment paper.
- In a stand mixer, beat together the butter, 3/4 cup of the coconut sugar, molasses, water, and the egg.
- Next, in a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
- Slowly add the dry mixture to the batter – the dough should be thick.
- Transfer the cookie batter to the refrigerator and refrigerate for at least one hour.
- While the dough is chilling, put the remaining 1/4 cup sugar in a small bowl (this is what you will roll the cookies in).
- Remove the dough from the refrigerator.
- Next, quickly form 18 balls with your hand or cookie scoop.
- If, for some reason, your dough is sticky, wet the palm of your hand, and work quickly.
- Roll each one around in the bowl of sugar and line them up on the baking sheets.
- Gently press each one down with the palm of your hand because these cookies won’t spread that much.
- Bake for 10-11 minutes.
- When they come out of the oven, they will be soft, but will firm up to the perfect texture.
Rate & review
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What others are saying
Made these today and they were easy and delicious! Planning to make them as christmas gifts. I am in QLD Australia which is hot and humid! So i did have to chill the dough in order to roll into balls as it was a bit sticky in our climate.
Hi Courtney! Thank you for your review!! We loveeee this recipe and plan on making them for our neighbors for Christmas this year! 🙂
Absolutely loved these cookies!! I had the same issue as the other comments with my dough being sticky (even after adding additional flour) – I was able to roll into balls after putting it in the fridge for an hour or so…glad to hear it wasn’t just me! Still a new fav!!
Thank you for letting me know! I’m not sure why the dough was sticky since I’ve made this recipe so many times! But, one suggestion when dough is sticky, is to lightly wet your hands! Then you can roll them into balls and dip into the sugar. I hope you make them again! xx
Hi! I just replied to the above comment – I’m not sure why that it, but any time I work with dough that is a bit sticky, I lightly wet my hands. Then I’m easily able to roll the cookies into balls, before dipping into the sugar. I hope that helps!
Had the same issue with the batter being too liquify! Wayyyyyy too liquidy! Poured it into a loaf pan and made like a lava cake. But disappointed that I didn’t get the cookies. No idea what I did wrong either!
Hi Nihal, I’m sorry you had that experience! This recipe has been tested and perfected! What flour did you use? If you used almond flour, that’s why!
Just made these and ate warm one out of the oven. OMG yummy!!!
I used what I had in hand, so 1c all purpose flour and 1c almond flour. Also reduced the sugar in the dough to 1/2 c. The dough was sticky AF but I used a cookie scoop and the water trick and it made the experience less stressful.
I also had better success with the coconut sugar roll at the beginning before the sugar got sticky.
Overall the flavor and texture is worth it!!
Made these today and they were so good! So soft and flavorful! Could not stop eating them 🙂
These turned out so yummy! I used all-purpose flour. Chilling the dough was very helpful. They did spread while baking but didn’t affect the taste at all.
I’m so glad they turned our well for you, Candy! Thanks so much for your review!
Delish and daughter approved!!!! Soft and crunchy at the same time 🙂
Brigitte, I am so thrilled that both you and your daughter love this recipe! Thank you so much for making this recipe, and for leaving such a kind review!
Just made these for Christmas and they turned out so well! The entire family enjoyed them so much. I opted not to roll them in sugar because I was worried about the dough getting overly sticky. Will definitely be making these again!
Woohoo! I love hearing that, Nick! Thank you so much for making this recipe, and for leaving such a kind review!
Whenever I make these they always spread to pancakes…any reason why that would be happening?
Hi Alicia! Hmmm, did you follow the recipe exactly? Perhaps your dough is a little too liquidy and could use a bit more flour.
These are delicious! I will say I made them with regular flour and did not roll them in sugar. I enjoy them with a cup of English Breakfast tea. Thanks, Nicole!
P.S. Mine also spread like pancakes but I did not mind at all.
I’m so glad that you found a variation of this recipe that works for you, Sarah! Thank you so much for making it!
I thought these had a pretty good flavor, especially to be gluten free and using alt sugars. Sometimes the end can leave a weird taste in your mouth and these don’t have that. I had a problem with mine spreading as well, as others mentioned. Talking with a baker friend of mine, likely it’s caused by the fact that I melted my butter to “soften” it. I think next time I would not roll these in sugar and instead drizzle icing over it (made from confectioners sugar) and see if that adds some extra pizzazz. Overall, pretty solid! Thank you for sharing!
Oh, I’m glad you found a solution to the spreading, Michelle! Thank you so much for making this recipe and for leaving a review!