posted in Christmas

Gluten Free Molasses Crinkles

Today is my (gluten-free) Mommy’s birthday. So I figured we’d better celebrate with some cookies- Gluten Free Molasses Crinkles!

This recipe is adapted from Gaby’s Mom’s Molasses Cookie recipe, which Gaby made gluten-free herself. I went one step further and used flours recommended from Jeanne.  Mom despises the soft texture of most gluten-free cookies, so my mission was to make something NOT SOFT!

These little cookies are super easy to put together.  The spiced-up molasses dough is chilled and then rolled into balls, then rolled into sugar.

They bake up flat and chewy… not crunchy, but not soft in any way.  These are a solid cookie.

And they still get the crinkles that molasses cookies are supposed to get!

I brought these to a party of unsuspecting gluten-eaters, and no one noticed that there was anything different about these gluten-free cookies.  They were gobbled up in no time flat.  I preferred to dunk mine into ice cold milk.  They’d be a sturdy enough cookie to make ice cream sandwiches with too.  We kept a few in the freezer, and they have been completely wonderful and fresh defrosted a couple of weeks later.  Surprise your gluten-free friends this holiday season with cookies that taste like normal full-of-gluten cookies.  This recipe is a keeper 🙂  Happy Birthday Mom!

Yield: About 2 dozen cookies

Prep Time: 15 min + chill time

Cook Time: 10 min

Gluten Free Molasses Cookies

A delightfully chewy molasses cookie.


1/2 cup + 2 tablespoons brown rice flour
1/2 cup + 2 tablespoons white rice flour
1/2 cup tapioca flour
1/2 cup sweet rice flour
2 teaspoons baking soda
1 teaspoon baking powder
1 (scant) teaspoon xanthan gum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) salted butter, melted
1 cup granulated white sugar
1 large egg
1/3 cup dark molasses
additional small bowl of sugar for rolling


1. In a medium bowl, mix dry ingredients- flours through cinnamon.

2. In a large bowl, use an electric mixer to combine butter and sugar. Blend in the egg and then the molasses. Add in the dry ingredients, a little at a time, until you can no longer see any streaks of flour. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

3. Preheat oven to 350 degrees and line cookie sheets with parchment paper or silpat mats. Scoop out a spoonful of the dough, roll it into a ball with clean hands and roll it in the bowl of sugar. Place it on the cookie sheet and continue with the remaining cookie dough. Bake for 10 to 12 minutes, or until the cookies are crackled and set. Let the cookies cool for 10 minutes on the cookie sheet, then remove them to a wire rack to cool completely.


*These cookies freeze well. Just store them in a covered container.

Source: (with inspiration from <a href="">The Art of Gluten Free Baking</a> and adaptations from What's Gaby Cooking

16 Responses to “Gluten Free Molasses Crinkles”

  1. postedDec 15, 2011 4:40 AM

    Happy birthday to your Mom, these cookies look like the perfect way to celebrate!

  2. postedDec 15, 2011 5:04 AM
    Averie @ Love Veggies and Yoga

    These look great and I Lovvvvve molasses cookies. Happy Bday to your mama!

  3. postedDec 15, 2011 5:59 AM

    These look delicious, love the dark color of them. Happy Birthday to your Mom!

  4. postedDec 15, 2011 6:27 AM

    Those cookies are preeeettttyyyyy.

  5. postedDec 15, 2011 6:46 AM

    I love a good chewy molasses cookie. This recipe looks fantastic! Thanks for making it gluten-free. You have one lucky mother.

  6. postedDec 15, 2011 8:15 AM

    These will be perfect for my mom!

  7. postedDec 15, 2011 1:49 PM

    these look so perfect with that glass of milk!

  8. postedDec 16, 2011 3:53 AM
    Lauren at Keep It Sweet

    These look fantastic and especially impressive for gluten-free!

  9. postedDec 19, 2011 8:19 AM
    Angie Halten

    These look great – I will definitely be trying them!

  10. postedDec 16, 2012 6:22 PM
    Pat OConnor

    Just finished making these for neighborhood cookie exchange and they are delicious! Made a 4x batch and baked for 11 min at 300 on convection- perfect! Thank you!

  11. postedDec 22, 2012 12:08 AM

    Mine dough was so wet that I doubled the flour. I thought my wet ingredients might be off…but I double checked everything. Even after 4hours in the fridge they were very wet…I rolled them wi floured hands and then sugared them…but in the end they were AWESOME!! My family totally loves them.
    Do yours normally turn out wet?

    • postedDec 22, 2012 6:25 AM

      No, not that wet for sure.

  12. postedFeb 4, 2014 5:01 PM
    Ashley Worley

    Could I substitute GF All-Purpose Flour or Almond Flour for the other flours you have listed in the ingredients?

    • postedFeb 6, 2014 9:55 AM

      I’m not sure!

  13. postedFeb 21, 2014 7:46 PM

    So I just wanted to tell you I went gluten-free a couple of years ago and these were the first cookie I ever made successfully. They are so good, I make them for events all the time and people always act shocked when I tell them they’re gluten-free.

  14. postedMay 18, 2014 11:07 AM

    Fabulous! I used a flax egg so my son could enjoy them, and pretty much doubled the ginger because I like them spicy, and they were great! Very similar to the ginger molasses cookie I used to like to enjoy from that coffee place…..

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