Gluten-Free Molasses Ginger Cookie Recipe

Molasses and Ginger Cookies Recipe
(c) K. Miller Photographs Getty
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 18 servings
Yield: 18 cookies
Nutrition Facts (per serving)
209 Calories
9g Fat
30g Carbs
2g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 209
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 177mg 8%
Total Carbohydrate 30g 11%
Dietary Fiber 0g 2%
Total Sugars 18g
Protein 2g
Vitamin C 0mg 0%
Calcium 24mg 2%
Iron 1mg 7%
Potassium 161mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gluten-free molasses ginger cookies are big cookies with a pronounced molasses flavor. This is a sturdy cookie, perfect for lunchboxes or travel snacks.

This recipe is made with a convenient gluten-free flour blend but use your favorite homemade blend or ready-made gluten-free flour blend. If you use a ready-made flour blend check to see if xanthan gum or guar gum is included in the ingredients list. If it contains a gum there's no need to add the gum called for in the recipe.


  • 2 1/4 cups gluten-free flour blend

  • 1/4 teaspoon salt

  • 2 teaspoons baking soda

  • 1/2 teaspoon guar gum, or xanthan gum, optional

  • 2 teaspoons ground ginger

  • 1/2 teaspoon ground cloves

  • 1 cup sugar, plus 1 tablespoon for optional topping

  • 3/4 cup vegetable shortening

  • 1/2 cup unsulfured dark molasses

  • 1 large egg

Steps to Make It

  1. Preheat oven to 350 F/176 C

  2. Line 2 large baking sheets with parchment paper or Silpat mats or lightly grease.

  3. Combine dry ingredients in a medium bowl and whisk to thoroughly combine.

  4. Place sugar, shortening, egg, and molasses in a large mixing bowl. Beat on high until fluffy and combined, about 2 minutes. Add dry ingredients and beat on medium speed to combine.

  5. Use a 2 tablespoon ice cream scoop to form uniform sized cookies or scoop 2 tablespoons out of the bowl to form a ball about the size of a walnut. Place scoops or balls about 3-inches apart on baking sheets, about 9 cookies per baking sheet.

  6. Use the back of a tablespoon to make small indentations in the top of each cookie and sprinkle lightly with sugar (optional)

  7. Bake in preheated oven for about 15 minutes or until tops begin to crack and cookies are firm to the touch. Cool on rack.


    Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.