These gluten-free molasses cookies are bursting with seasonal flavors like ginger, cloves, and cinnamon. Thanks to the molasses, they're soft and chewy, and they bake up perfectly every time!
1/4cupgranulated sugarplus additional sugar for rolling out the dough
1/3cupmolasseslight or dark
1egg
1teaspoonpure vanilla extract
Instructions
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
Add the butter, brown sugar and granulated sugar to a large bowl. Cream for about 1-2 minutes using your standing or handheld mixer, until light and fluffy.
Add the molasses, egg and vanilla extract to the butter-sugar mixture. Mix until smooth.
Gradually add the flour mixture to the wet ingredients and mix until no more streaks of flour remain.
Cover and chill the dough in the refrigerator for one hour until firm and no longer sticky. You can chill the dough longer, if needed.
Preheat your oven to 350ºF and line a baking sheet with parchment paper.
Scoop out 1 inch balls of dough and roll each dough ball in granulated sugar before placing it on the baking sheet, leaving about 3 inches in between each dough ball. Do not flatten. I typically can get 6-8 cookies on my baking sheet. Bake the cookies in batches.
Bake for 10-12 minutes or until edges are set. Do not over cook.
After removing the cookies from the oven, allow them to sit on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling.
Notes
Store the cookies in a sealed container at room temperature for 3-4 days.Make sure to chill the cookie dough. Chilling will help prevent the dough from spreading too much in the oven and improve the overall texture and flavor.Be sure to bake the dough balls 3 inches apart from one another as they will spread. I typically fit about 6-8 dough balls on my standard-sized baking sheet.I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in this recipe, which already contains xanthan gum. If you use a different gluten-free blend that doesn't contain xanthan gum, add 2 1/2 tsp of xanthan gum to your flour mixture.