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Quick Gluten-Free Chewy Gingerbread Cookies

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These quick gluten-free chewy molasses gingerbread cookies are proof that the best recipes often come from the most unexpected places. They’re fast enough for a Tuesday night, forgiving enough for beginner bakers, and delicious enough to convert even the most skeptical gluten-free critics.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, at room temperature
  • ¼ cup (85g) unsulphured molasses
  • 1 teaspoon vanilla extract
  • 2 cups (280g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ cup (50g) granulated sugar (for rolling, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy — about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl once.
  3. Beat in the egg, molasses, and vanilla extract until fully combined. The mixture will look a bit separated at first; keep mixing until it comes together into a smooth, dark brown batter.
  4. In a separate small bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix. The dough will be thick, slightly sticky, and very fragrant.
  6. Using a 1½-tablespoon cookie scoop, portion out the dough. Roll each portion into a smooth ball between your palms. If the dough is too sticky, lightly dampen your hands. Roll each ball in the extra granulated sugar (if using) to coat evenly.
  7. Arrange the dough balls about 2 inches apart on the prepared baking sheet. I usually fit 9 cookies per sheet.
  8. Bake for 9-11 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft and puffy — that’s perfect. For chewier cookies, bake on the shorter side. For slightly crisper edges, go longer. My sweet spot is 10 minutes.
  9. Let the cookies rest on the baking sheet for 5 minutes. This is crucial — they need time to set up. After 5 minutes, transfer them to a wire rack to cool completely.
  10. If doing multiple batches, let the baking sheet cool completely between batches.

Notes

Use room temperature ingredients. Measure flour correctly by spooning into the cup and leveling off. Don’t overmix the dough. Chilling the dough for 30 minutes deepens the molasses flavor. Watch the bake time; start checking at 9 minutes. Use a light-colored baking sheet to prevent burning. Do not substitute blackstrap molasses; use unsulphured molasses. Let cookies rest on the sheet for 5 minutes before moving.

Nutrition

Keywords: gluten-free, gingerbread, cookies, chewy, molasses, quick, easy, dairy-free option, vegan option

Find it online: https://fizzlefork.com/quick-gluten-free-chewy-gingerbread-cookies/