molasses cookie recipe

We love to make these chewy molasses cookies for the holidays! They have crisp edges, soft middles, and a rich, spiced flavor from ginger, cinnamon, and cardamom.

Chewy Molasses Cookies

(not melted) coconut oil

brown sugar

sugar

unsulphured blackstrap molasses

vanilla

all-purpose flour

cinnamon

baking soda

ginger

cardamom

fine sea salt

water

cane sugar (for rolling)

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

In the bowl of a stand mixer, or using an electric mixer, cream the coconut oil, brown sugar, and granulated sugar. Add the molasses and vanilla and mix again.

In a medium bowl, combine the flour, cinnamon, baking soda, ginger, cardamom, and salt. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the 1 tablespoon water.

Use a 2-inch cookie scoop to scoop the dough and use your hands to roll it into balls. Roll in the sugar, press down slightly, and bake for 10 minutes. Remove and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Perfect, chewy molasses cookies! The dough needs to be refrigerated for at least 1 hour before baking. Rolling these in a little sugar before baking gives the cookies a delicious crunch!I like making these with King Arthur Flour Gluten-Free Flour.

Gluten-Free Molasses Cookies

almond butter

molasses

butter (or vegan butter, softened)

nutmeg

salt

gluten-free 1:1 baking flour

Raw sugar sugar

In the bowl of a stand mixer, or in a large mixing bowl, mix together the egg, sugar, vanilla, almond butter, molasses, and butter until smooth and creamy.

Add the remaining ingredients and mix thoroughly until combined. Cover and refrigerate the dough for at least 1 hour.

Preheat the oven to 350F. Place about 1/2 cup of sugar in a bowl, if using. Scoop out 1-2 tablespoon-sized balls of dough and roll in the sugar. Place on a baking sheet.

Bake for 9-11 minutes, until the edges are golden and the center has set. Cool on the pan for 2-3 minutes before moving to a wire rack to cool completely. Enjoy!

Store leftovers in an airtight container.

These gluten-free molasses cookies with ginger are soft and chewy. They are sure to fill your life (or holiday) with cheer! Familiar and warm flavors of ginger and molasses make for one tasty cookie.The holiday season is the perfect time for cooking making and these are my favorite cookie recipes of all! I love to include it in my Christmas cookie boxes to give as thoughtful homemade gifts.

Chewy Gluten-Free Molasses Cookies with Ginger

C sugar (plus more for rolling the cookies)

C molasses

C coconut oil (melted slightly)

gluten-free flour

Salt

allspice

xanthan gum

Preheat the oven to 350 degrees

Whip sugars, molasses and egg until smooth

Add in the oil and combine, wiping down sides of the bowl

In another large mixing bowl, combine the dry ingredients

Slowly mix the dry ingredients into the wet ingredients making sure to scrape down the sides

Refrigerate the dough for 30 minutes to 1 hour to give you the best end result cookie possible

Roll into 2 inch balls and roll in additional sugar

Place 2 inches apart on a silicone lined or parchment paper lined baking sheet and bake 12-15 minutes or until golden and still soft to the touch

Remove carefully and immediately from the baking pan and let cool on a wire cooling rack

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Top 3 molasses cookie recipe recipes from across the web

The most viewed molasses cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chewy Molasses Cookies

Gluten-Free Molasses Cookies

Chewy Gluten-Free Molasses Cookies ...

The most viewed molasses cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine