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Chewy Gingerbread Molasses Cookies

5 from 4 votes
Nicole Modic
SERVES 18 cookies
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If you are looking for a classic chewy gingerbread molasses cookie with the perfect crunchy, cracks on top and a soft inside, I've got you - this is the recipe for you!


  • 2 cups Gluten-free 1:1 baking flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup + 1 tablespoon butter or vegan butter softened
  • 1 cup coconut sugar
  • 1/2 cup molasses
  • 1 tablespoon water
  • 1 egg


  • 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.

Did you make this recipe?

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