Wheat Free Soft and Spicy Molasses Cookies
Indulge in the warm, spiced flavors of these Wheat-Free Soft and Spicy Molasses Cookies, a gluten-free twist on a timeless classic. Perfectly chewy with a delightful crackled top, these cookies combine cozy notes of cinnamon, ginger, and cloves with rich, unsulphured molasses for a dessert experience that’s both nostalgic and allergen-friendly. Made with a simple gluten-free flour blend and ready in under 30 minutes, they’re ideal for holiday gatherings or anytime comfort baking. Each cookie is rolled in sugar for a subtly sweet crunch that complements the soft, tender interior. Whether you’re catering to dietary needs or simply seeking a wonderfully spiced treat, these molasses cookies are guaranteed to please.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour blend
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cloves
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Light brown sugar, packed
- 1 large Egg
- 0.25 cup Unsulphured molasses
- 1 teaspoon Vanilla extract
- 0.5 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour blend, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg, molasses, and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
Using a tablespoon or cookie scoop, portion out the dough and roll each piece into a ball. Roll the dough balls in the granulated sugar to coat.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops of the cookies have a slight crackle. Avoid overbaking to ensure a soft texture.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 611.4 g | 222% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 336.9 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 431 mg | 33% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
