Gluten-Free Soft Molasses Cookies made with baking mix

star rating (9) rate this recipe »
gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 32 cookies.

Recipe photo

Chewy, or crisp? Take your pick with this versatile recipe.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Soft Molasses Cookies made with baking mix

star rating (9) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 32 cookies.
Published: 06/06/2013


  • 3/4 cup brown sugar (dark or light), packed
  • 3/4 cup (12 tablespoons) butter or shortening
  • 1/2 cup molasses
  • 1 large egg
  • 2 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves or allspice
  • 1/4 cup granulated sugar, for coating
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Tips from our bakers

  • To make rolling the dough balls in sugar easier, place the sugar in a pie plate, then swirl the balls around to evenly coat. Or pour the sugar into a plastic zip-top bag, add the dough balls, and gently shake.
  • For filled cookies, use our Sandwich Cookie Filling. It's especially nice with the addition of the grated peel of half an orange.


1) In a large bowl, beat together the brown sugar, butter or shortening, molasses, and egg until blended.

2) Stir in the baking mix and spices.

3) Refrigerate the dough, covered, for a minimum of 1 hour, or up to 2 days.

4) Preheat the oven to 325°F.

5) Scoop rounded tablespoonfuls of dough and roll into balls. Dip the tops of the balls in sugar.

6) Place the balls, sugar-side up and 2" apart, on ungreased or parchment-lined baking sheets.

7) Bake the cookies just until set and not raw-looking, about 13 to 16 minutes.

8) Remove the cookies from the oven. For softer cookies, immediately transfer them from the baking sheets to a cooling rack. For crispier cookies, allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a rack to finish cooling.

Yield: 32 cookies.


  • star rating 01/30/2015
  • mmcape from KAF Community
  • These cookies were absolutely wonderful! The texture and taste were every bit as good as a non-gluten-free cookie. I refrigerated the dough overnight and followed the comments of other bakers that recommended a long refrigeration time. I believe it not only enriched the flavors but resolved the gritty taste that can sometimes happen with a gluten free cookie. I dipped the cookie into KAF sparkling sugar (which was on sale recently!). We delivered these cookies to my son at college and I know they will stay fresh longer than other cookies as well as freeze nicely, but doubt they will last long since they are delicious! They did not spread too much while baking and made a substantial cookie that could be mailed easily. Thanks KAF!!!!!
  • star rating 12/13/2014
  • from
  • This is a wonderful cookie that's easy to make and perfect for Christmastime since it is essentially a soft gingerbread cookie. As an added bonus, they keep well without freezing or any special storage.
  • star rating 12/11/2014
  • Sheri from Salinas, California
  • Absolutely delicious.
  • star rating 12/05/2014
  • Andrea from SF Bay area, California
  • These have great flavor! Love that this was a very easy, 1-bowl, straightforward recipe....I'm doing 4 instead of 5 stars, just because they are a bit 'cakier' than I expect from a ginger molasses cookie. I will be experimenting to try to get them to spread and be a bit chewier.
  • star rating 11/16/2014
  • Kendra from MN
  • Taste just like traditional molasses cookie, not immediately recognizable as GF. Texture is nice - not as gritty as some GF cookies. I used butter and let the dough sit for 2 days (unintentionally, but I would do that again just in case). I only made 1/2 a batch with 1 egg, so I had a bit more egg than called for. My cookies did not flatten much. I removed right at 13 minutes and got a nice soft cookie. I would recommend to check at 12 minutes.
  • star rating 12/13/2013
  • Sharon from Fostoria
  • Perfect. I used Pamela's baking mix and turbinado sugar.
  • star rating 11/09/2013
  • Toni from MI
  • OMG! Awesome! Just finished making these, and it will be going on my permanent cookie list! Please don't ever stop making this mix. I would love to order it in larger quantity, say 5lb? (hint, hint) This recipe performed just like it was suppose to. I used all butter and put in fridge and then made the Flourless Fudge Cookies. These look like store bought cookies! Keep coming up with recipes for this mix as I love to bake, but as most people don't always have the time to mix everything when baking gluten-free. Next time I will try and top with some of the crystallized ginger.
  • star rating 09/14/2013
  • from
  • This recipe is horrible. I consider myself an excellent and experienced baker and even after chilling for many hours in the fridge they spread like honey on the baking sheet and had a very granular texture. I'll be looking for another GF baking mix and recipe for molasses cookies.
    We're sorry to hear you did not care for this recipe. Please call our bakers hotline if you would like to troubleshoot. ~ MJ
  • star rating 08/08/2013
  • MATTHEW from Columbus Grove,Ohio
  • Real good cookies. There mouth watering

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