These are my go-to gluten-free cookies for every occasion from the holidays to potlucks and for friends. No matter the occasion, these cookies are always a hit. They’re also wonderful made gluten-free because they don’t lose any texture, unlike so many gluten-free baked goods. This recipe has been in my family for so many decades that we lost count of how old it is. But I do remember as a small child getting so excited every time my Grandpa would break out this recipe and start baking!
How to make this recipe step by step
I really hope you enjoy these chewy Molasses Ginger Cookies! If you do get a chance to make this recipe, I’d love to hear from you in the comments. For all-purpose flour, you want to use 2 cups of flour, but for Bob’s Red Mill Gluten Free 1:1 (blue bag) these cookies are better with 1 3/4 cups + 2 tbsp. Bake until lightly puffed in the center and crinkles beginning to appear, (they will crack more as they cool). You want the edges to be crispy with soft chewy centers. Cool on a wire rack before storing. P.S. I’ll just warn you that these are so good, I’ve actually had house guests go searching through the cupboards in the middle of the night in search of another one – true story! This recipe was originally published in 2015, but has been updated with new photos and new tips and tricks in 2022!
