T-minus less than one week before Christmas! Do you have a little bit of holiday baking left inside you? If so, I’ve got a magical, classic Christmas cookie recipe with a signature crackle that you’ve just got to try. Gluten Free Ginger Molasses Cookies are packed with sugar, spice, and everything nice – I cannot TELL you how delicious these will make your house smell!
We’ve checked nearly all the “getting ready for Christmas” crafts and activities off our list:
Cutting out Easy Cinnamon Ornaments: check Decorating Gluten Free Sugar Cookies: check Making glue + cotton ball snowman on construction paper: check (and omg, so adorable) Mixing and eating an obnoxious amount of Chocolate Peppermint Puppy Chow: check and check!
All that’s left to do is make a Fruit Christmas Tree and bake cookies for Santa. He is going to LOVE these heavily spiced cookies that are sugary and crisp on the outside, and chewy and moist on the inside. I know we’re not supposed to talk about eating raw cookie dough on the Internet but my goodness — this cookie dough! One word of warning, or rather a heads up — the Gluten Free Ginger Molasses Cookie dough needs to chill for at least 4 hours, best if chilled overnight, so make your baking plans accordingly. Also, DO NOT OVER BAKE these cookies! I find 8 minutes to be the perfect amount of time to achieve a crisp, crackly exterior, and doughy, dense interior. Alright friends, slap on your (gluten free) flour-covered aprons and let’s bake!
Bake Gluten Free Sugar Cookies
How to Make Gluten Free Ginger Molasses Cookies
Start by beating butter that’s been softened to room temperature and brown sugar until light and fluffy, 1-2 minutes. Add an egg, molasses, and vanilla then beat until combined.
In a medium-sized bowl, whisk together gluten free baking flour blend (I like Bob’s Red Mill GF 1 to 1 Baking Flour), baking soda, cinnamon, ground ginger, ground cloves, and salt. Mix into the wet ingredients in two batches. Cover the dough then chill for at least 4 hours, or better yet – overnight.
When it’s time to bake, scoop the cookie dough into ~1-1/2 Tablespoon portions then roll into balls and roll through a small dish with sugar. Place the dough balls on a parchment paper-lined half sheet pan then bake until the edges are light golden brown, 8-9 minutes, at 375 degrees. The last step is to “rap” the baking sheet on the counter. Just hold it a few inches above the counter then drop it flat on the counter. This will help the cookies spread out a touch, and give them a better crackle!
Let the cookies rest on the cookie sheet for a few minutes then transfer to a cooling rack to cool completely. I hope you adore these fabulously spiced and special cookies! Enjoy!
More Gluten Free Christmas Treats
Soft & Chewy Gluten Free Sugar Cookies Gluten Free Chocolate Chip Cookies Chocolate-Peppermint Puppy Chow Christmas Crunch Chocolate Peppermint Covered Pretzels Gluten Free Peanut Butter Blossom Cookies Brown Butter Oatmeal Chocolate Chip Cookies 10 Gluten Free Christmas Cookies and Treats
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