If you haven’t tried old fashioned molasses cookies, you don’t know what you’re missing! This gluten-free version is soft and chewy, spicy and sweet with that distinct molasses flavor that makes them so unique.
One of the things I love most about the Christmas season is is gives me an excuse to make cookies!
Just kidding – but only a little bit.
We used to make molasses cookies often when I was growing up. Probably because we lived in a community where sorghum molasses was the biggest crop.
These cookies were one of our favorite recipes to make with the darkest sorghum – the sorghum that was too dark to sell.
I didn’t realize back then that real old fashioned molasses cookies were made with blackstrap molasses, but now that I live in Texas, far removed from that little Amish community, I make them with blackstrap too, and I love them.
The even bigger difference now is that I also (usually) make them gluten-free to accommodate my husband’s food allergies, because while not everything is as good gluten-free, as with gluten-free sugar cookies, I think you’d be hard pressed to tell the difference in these cookies.
As you can see in the photos, they’re soft, chewy, with that great sugar-crust that makes molasses cookies so good!
These cookies are a classic that you can share with friends, take to parties and potlucks, and put in your kids school lunches. I haven’t met a person yet who didn’t love old fashioned molasses cookies!
I obviously love all kinds of cookies, especially classics like no-bakes with a healthy twist, This recipe is really high on my worthwhile treats list, with its tastiness, and how easy they are to make – the high mineral content of the blackstrap in them doesn’t hurt either.
Take ten minutes (plus twenty for baking) out of your day to make a batch of these soft gluten-free molasses cookies!Print
Old Fashioned Molasses Cookies Gluten-Free
- 1 cup butter, softened
- 1 cup brown sugar (loosely packed)
- 1 egg
- 1/4 cup blackstrap molasses
- 1 1/2 teaspoons vanilla
- 2 1/2 cups gluten-free flour mix
- 1 teaspoon guar or xanthan gum (omit if you’re using a flour mix that already contains gum)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 1/4 cup granulated sugar for rolling
- Preheat oven to 325º
- Cream butter and brown sugar until fluffy
- Beat in egg, blackstrap, and vanilla
- In a separate bowl, combine dry ingredients (except granulated sugar)
- Pour into butter mixture and stir to combine well
- Roll dough into 1″ balls and dip into granulated sugar to coat
- Place on an ungreased or parchment-lined cookie sheet about 2″ apart
- Bake in preheated oven for 12-14 minutes until cookies no longer look jiggly
- Remove from oven to cool on a wire rack
You can easily replace the flour in this recipe with all purpose flour to make these conventional molasses cookies rather than allergy-friendly. Just remember to also omit the xanthan/guar gum!
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