Every year during the holidays I make molasses cookies for my family. It’s a perfect blend of cinnamon, cloves, and nutmeg. It’s been a long time since I’ve been able to enjoy them, so I decided to rework the recipe to make them gluten-free. This recipe takes a little bit of planning ahead because the dough chills in the refrigerator for 30 minutes to an hour. They are a spicy warm cookie that your whole family will love.
Gluten-Free Molasses Cookies
Ingredients
- 1 1/2 cups Gluten-free flour
- 1/2 cup cornstarch
- 1 ⅓ cup sugar divided
- ¼ cup molasses
- 1 large egg
- ¼ cup unsalted butter
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground cloves
- ⅛ tsp ground nutmeg
Instructions
- In a separate bowl combine, flour, cornstarch, baking soda, cinnamon, salt, cloves, and nutmeg.
- In a mixing bowl, cream butter and 1 cup sugar. Add the molasses and egg, continue mixing until well combined.
- Slowly spoon in the flour mixture into the mixing bowl and mix thoroughly.
- Cover the bowl and chill the dough in the refrigerator until firm. Approximately 30 mins to 1 hour.
- Preheat the oven to 375 °F. Line baking sheet with parchment paper.
- Pour the remaining ⅓ cup of sugar into a shallow dish. Using a 2 tsp cookie scoop measure out dough and form it into a ball, roll it in the sugar and place on the prepared baking sheet. Cookies should be spaced 1½ inches apart.
- Bake the cookies for about 8 minutes until they crackle on top. Transfer to a wire rack to cool.
Notes
Be sure to plan ahead because the dough must chill for a minimum of 30 minutes.
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Did you make this recipe?
Tag me on Instagram @rosethicketfarms and use hashtag #rosethicketfarmsGluten-Free Molasses Cookies are perfect for the holiday season! Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Chicken and Wild Rice recipe here.
