Gluten-Free Molasses Cookies

The tantalizing aroma of these soft and spicy gluten-free cookies will draw people into the kitchen to see what’s baking. These are great for the winter holidays or any time of year.

Makes: 48 cookiesHands-on: 20 minutesTotal: 2 hoursDifficulty: Easy

Makes: 48 cookies

Ingredients

  • ¾ cup butter, softened
  • 1¼ cup sugar, divided
  • 1 large egg
  • ¼ cup molasses
  • 1 cup brown rice flour
  • ¾ cup sorghum flour
  • ¾ cup arrowroot starch
  • 1 tsp. xanthan gum
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • ¾ tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. salt

Directions

  • Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer, beat the butter and 1 cup sugar until light and fluffy, about 3 minutes. Add in the egg and molasses. Mix until blended, about 1 minute. In a medium bowl, whisk together the brown rice flour, sorghum flour, arrowroot or tapioca starch, xanthan gum, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the butter mixture, mixing until well blended.
  • Cover and refrigerate dough for 1 hour.
  • Roll the chilled dough into ¾" balls and place on baking sheet 2" apart. Using the bottom of a glass, gently press dough down to make a thick disc. Sprinkle the tops of cookies with the remaining ¼ cup sugar.
  • Bake for 10–12 minutes, or until puffy and lightly browned. Remove to wire racks to cool.

Recipe Information

Makes: 48 cookies

Ingredients

  • ¾ cup butter, softened
  • 1¼ cup sugar, divided
  • 1 large egg
  • ¼ cup molasses
  • 1 cup brown rice flour
  • ¾ cup sorghum flour
  • ¾ cup arrowroot starch
  • 1 tsp. xanthan gum
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • ¾ tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. salt

Directions

  • Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer, beat the butter and 1 cup sugar until light and fluffy, about 3 minutes. Add in the egg and molasses. Mix until blended, about 1 minute. In a medium bowl, whisk together the brown rice flour, sorghum flour, arrowroot or tapioca starch, xanthan gum, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the butter mixture, mixing until well blended.
  • Cover and refrigerate dough for 1 hour.
  • Roll the chilled dough into ¾" balls and place on baking sheet 2" apart. Using the bottom of a glass, gently press dough down to make a thick disc. Sprinkle the tops of cookies with the remaining ¼ cup sugar.
  • Bake for 10–12 minutes, or until puffy and lightly browned. Remove to wire racks to cool.

Nutrition Information

Nutrition Information
Amount per serving
Calories80
Total Fat3g
Saturated Fat2g
Cholesterol10mg
Sodium35mg
Total Carbohydrate13g
Dietary Fiber0g
Sugars7g
Protein1g