Soft, chewy and full of gingery goodness, you would never know these molasses crinkles cookies are gluten free. A must-have on every December Christmas cookie bake list.
Every year my grandmother in-law would make a batch of molasses crinkles. They were so soft and chewy and I cherished knowing we would see her because she would always make a batch during Christmas. Which I would happily sink my teeth into.
I managed to get my hands on her recipe only to find it didn't covert to gluten free as well as I hoped. I tweaked, substituted, and cried over too many batches of failed molasses crinkle cookies. Have you ever sent a round ball of dough into the oven only to pull it out flatter than a pancake? Or baked a cookie that is too crispy, or too crunchy or...fill in the blank. Yea. Time for a change!
Enter America's Test Kitchen and their delicious-looking molasses crinkles that inspired me to try again, once again. I took their gluteny recipe and converted it with ok results. The flavor was amazing, but the density was not. The path was a little more clear, but in the end, what really worked was smacking two recipes together sprinkled with a little gluten free cookie knowledge.
Tips for baking amazing gluten free molasses crinkle cookies:
- I use my own flour blend with guar gum (because of an intestinal issue with xanthan gum) which you can find the recipe for here: Amy's Gluten Free Flour Blend
- This is a great gluten free flour blend if you don't want to make your own: gluten free flour blend I'm not paid or endorsed for this...I just think the product is good!
- Storing the dough overnight before baking ensures the cookies stay round and plump.
- Silicone mats like these are great for baking cookies: silicone baking mats
Here it is...my favorite version of a gluten free molasses crinkle cookie that is worthy of a cookie platter, and even more worthy of the official "it doesn't taste gluten free" stamp. The flavor is amazing and the texture is oh so perfect. So soft and chewy!
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Gluten Free Molasses Crinkle Cookies
- ¾ cup unsalted butter room temperature
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup molasses
- 2 ¼ cup 337 grams gluten free flour blend
- ½ teaspoon guar or xanthan gum omit if in blend
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- 2-3 Tbs white granulated sugar
- In a stand mixer, beat the butter for 1-2 minutes. Add the brown sugar and beat for another 1-2 minutes until fluffy, scraping around edges as needed. Beat in egg. Add vanilla and molasses until combined. In a small bowl, combine gluten free flour, guar gum, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt. Slowly add flour mixture into butter mixture and mix until just combined. Place dough in a bowl and cover. Refrigerate for at least 1 hour (overnight is best).
- To bake, preheat oven to 375 degrees F and prepare baking sheets with parchment paper or silicone mat. Place 2-3 Tbs white granulated sugar in a small bowl. Roll dough into a shape slightly smaller than a golf ball and roll in white granulated sugar, coating all over the cookie dough. Place cookies 2-3 inches apart on baking sheet. Bake for 9-10 minutes and allow cool slightly before transferring to cooling rack. Store in air-tight container when fully cooled. Be careful not to overbake!
Recipe adapted from Grandma Dee and America's Test Kitchen Instagram.
Hey there! Just As Good Gluten Free LLC participates in the Amazon Associates Program, which mean many outgoing links on Just As Good Gluten Free are affiliate links. After clicking on a link, I may receive a small percentage of the sale for referring you, which comes at no extra cost to you. This allows me to continue creating gluten free recipes for you! Many thanks -Amy