Contents

Oma’s Irresistible Gluten-Free Ginger Molasses Cookies: Chewy Perfection with a Crinkly Sugar Crust

Experience the pure comfort of these Gluten-Free Ginger Molasses Cookies! With their distinctive crinkly, crackly sugar crust and a wonderfully soft, chewy, and gingery middle, every bite delivers a rich molasses goodness that will delight your entire family. This recipe isn’t just a cookie; it’s a warm embrace, a taste of home, and a testament to cherished traditions.

Skip to the recipe and start baking!

A Childhood Love Affair with Molasses

My profound affection for molasses traces its roots back to my grandparents’ sprawling barn, a place where many of my fondest childhood memories were forged. Summer days, seemingly endless and full of adventure, were often spent there with my sisters and cousins. Among our favorite clandestine activities was a secret mission to the cow barn, drawn by the allure of a massive metal drum. This magnificent vessel, resting on its side atop a sturdy wooden frame, held a treasure trove of sticky, dark blackstrap molasses.

Oma, my grandmother, had a special routine. Each cow’s daily ration of grain was topped with a thick, glossy glaze of this nutritious, dark syrup, a rich supplement to their diet. The drum itself featured a spigot at one end, a source of endless fascination for us. The trick, we learned through careful experimentation, was to turn the tap just a tiny, delicate fraction – never too far – and out would ooze a thin, mesmerising trickle of what we affectionately called ‘gooey black gold’.

With outstretched palms and eager forearms, we would carefully position ourselves under the stream, moving our arms in slow, circular waves. This deliberate motion allowed the molasses to loop and curl, forming intricate, lacy patterns all over our skin. The sheer, unadulterated pleasure of licking the sweet, subtly licorice-like richness directly from our arms, often with our probably very filthy fingers, kept us quietly absorbed in a guilty pleasure that could last for what felt like ages. Afterwards, as we slid down the haystacks, bits of straw and chaff would inevitably cling to our sticky skin. But we simply didn’t care. The molasses treat had been an experience utterly worth any minor inconvenience. We always believed Oma and Opa were none the wiser about our sticky adventures, but I’m certain they had more than an inkling when they saw our tell-tale molasses-smeared faces returning for a refreshing glass of cold milk.

Decades later, my love for molasses remains as strong as ever, a cherished connection to those innocent childhood days and the comforting warmth of my grandparents’ farm.

A Family Tradition, Reimagined: The Journey to Gluten-Free Ginger Molasses Cookies

Some recipes, you know, become so deeply ingrained in your family’s history that they are practically woven into its very fabric. They are the kind of dishes you can prepare blindfolded, confident they will always turn out perfectly, requiring no conscious thought. They are more than just food; they are powerful anchors of your family’s culinary memories, evoking smiles and shared moments with every bite.

For me, crinkly molasses and ginger cookies were precisely that kind of recipe. They were a constant presence throughout my life. I first mastered them as a teenager, baking batches in my childhood home. Later, as a newlywed before our children arrived, I proudly baked them for my husband, a symbol of our nascent home. Then, with the arrival of our four energetic little sidekicks, these cookies truly became a family affair. I baked a “gazillion” batches, offering sticky molasses-coated spatulas for eager tongues to lick, guiding pudgy little fingers as they rolled dough balls in glistening sugar, and watching with a full heart as they sat with noses pressed against the oven door, eagerly awaiting the timer’s chime. Over the years, I must have packed thousands of these comforting treats into countless lunch boxes and refilled the family cookie jar more times than I could ever hope to count.

Then, suddenly, a difficult truth emerged: half of my beloved family could no longer enjoy them. Gluten, it turned out, made them terribly sick. The thought was simply unbearable. Well, that just couldn’t be.

We needed our cookies. We craved the comforting aroma of ginger and molasses drifting through our home, a scent synonymous with warmth and togetherness. We yearned to bite into that signature crinkly, crackly sugar crust, anticipating the soft, yielding, perfectly gingery, and chewy middle. We longed for that rich molasses goodness, ideally accompanied by a frosty glass of cold milk. More than just a dessert, we desired that potent little taste of comfort, home, and tradition – a flavor that instantly whisked us back to simpler times and childhood joys. Even though my Oma never made cookies exactly like these, they somehow evoked her memory, reminding me of being a child, sneaking sips of molasses in her barn.

So, with a determined spirit, I embarked on a mission: to reclaim our cherished cookies. The journey was not without its challenges. I experimented relentlessly, played with ratios, puzzled over textures, and tried and re-tried countless iterations. There were many batches of flat, crumbly puddles, whole pans full of baked goo that had merged into an indistinguishable mass, and racks of hard, round door-knob-like creations. But through perseverance, late nights, and a good dose of baking science, I finally found our cookies! Now, they are completely gluten-free, and I can say with absolute certainty that they are better than they have ever been, a true triumph of flavor and texture.

The Perfect Gluten-Free Ginger Molasses Cookie: A Symphony of Flavors

These glorious cookies have it all – they embody the very best elements of every cookie we adore. Imagine a sparkly, crackly sugar crust giving way to a warm, inviting gingery spiciness, underscored by rich, deep molasses tones. Inside, you’ll discover a soft, delightfully chewy center with a rustic, satisfying oatmeal texture. But the magic doesn’t stop there. We’ve added pops of dark, melting chocolate and tangy cranberries for an extra layer of complexity and joy. Plus, there’s the secret goodness of nutritious buckwheat flour and flax seeds, contributing to both flavor and texture. One word sums it all up: YES.

Today, these reinvented Oma’s Ginger Molasses Cookies are once again a staple. They fill university and high school lunch bags, large containers of them are carefully loaded into cardboard care packages sent to loved ones far away, and, most importantly, the cookie jar at home is perpetually full. The enchanting aroma of ginger and molasses now perfumes our home once more, a comforting presence that signifies happiness and belonging.

Here, please, have a warm, freshly baked cookie. Perhaps you’d like a frosty glass of cold milk to go with it? Or perhaps a steaming hot cup of tea, if that’s more to your liking? Do sit down, relax, and stay a while. Let’s share some stories and enjoy this perfect moment.

*** * * * ***

Expert Tips for Baking the Best Gluten-Free Ginger Molasses Cookies

Kitchen Frau Notes: The refrigeration stage for this cookie dough is absolutely crucial for achieving the perfect shape and texture. It ensures that the cookies maintain their appealing knob-like form during baking, rather than spreading out into flat puddles. During this chilling period, the oats and flax seeds have ample time to soften and fully absorb moisture from the dough, contributing to the ultimate chewy texture. If you rush this step and bake them before they’ve chilled sufficiently, your cookies will likely be much flatter and potentially less chewy.

Feel free to make larger balls if you prefer bigger, more substantial cookies. For instance, dough balls measuring approximately 1¾ inches (5.5 cm) in diameter typically require about 13 minutes to bake to perfection. Remember to adjust your baking time accordingly if you opt for even larger cookies, adding a minute or two as needed.

Honestly, I still can’t quite decide if I prefer these cookies warm straight from the pan, when their outsides are delicately crunchy and their middles are wonderfully soft, or if I like them better the next day, once they’ve had a chance to become denser and even chewier. It’s a delightful dilemma! Hmmm… you might just have to bake a batch yourself and let me know which you prefer.

Oma’s Gluten-Free Ginger Molasses Cookies Recipe

(Nut-free, and gluten-free if using certified gluten-free oats)

Ingredients:

¾ cup (170 grams) salted butter, softened
¾ cup (170 grams) dark brown sugar, firmly packed
1 large egg
¼ cup (60 ml) fancy molasses (not blackstrap, for a sweeter, milder flavor)
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon cloves
½ teaspoon cardamom
1½ cups (220 grams) buckwheat flour
1 cup (100 grams) quick oats (small-flake rolled oats), ensure certified gluten-free if necessary
¼ cup (30 grams) ground golden flaxseeds
¼ cup (35 grams) tapioca starch/flour
⅓ cup (65 grams) chocolate chips (dark or semi-sweet work best)
⅓ cup (50 grams) dried cranberries
¼ cup (50 grams) granulated sugar, for coating

Instructions:

In a large mixing bowl, cream together the softened butter with the dark brown sugar until the mixture is light and fluffy.
Add the large egg and the fancy molasses to the creamed butter and sugar. Beat thoroughly until well combined and smooth.
Stir in the baking soda, ground ginger, cinnamon, cloves, and cardamom. Mix until all the spices are evenly blended throughout the dough.
Gradually add the buckwheat flour, quick oats, ground flaxseed, and tapioca starch. Beat on low speed until all the dry ingredients are fully incorporated into a cohesive dough.
Gently fold in the chocolate chips and dried cranberries. Mix just until they are evenly distributed throughout the cookie batter, being careful not to overmix.
Scrape the cookie dough into a smaller bowl. Cover it tightly with plastic wrap or wax paper, ensuring it rests directly on the surface of the dough to prevent air exposure. Refrigerate the dough for a minimum of 2 hours, or up to one full day. This chilling step is vital for the cookies’ texture and shape.
Preheat your oven to 350°F (180°C). Prepare baking sheets by lining them with parchment paper or lightly greasing them.
Using a spoon or a small cookie scoop, portion out walnut-sized chunks of dough. Roll these chunks into smooth balls, about 1½ inches (5 cm) in diameter.
Pour the granulated sugar into a shallow bowl. Roll each dough ball in the sugar, ensuring it’s completely coated on all sides for that signature crinkly crust.
Place the sugar-coated balls on the prepared cookie sheets, making sure to leave at least 2 inches of space between them to allow for spreading. Do not flatten the dough balls.
Bake for precisely 12 minutes. At this point, the cookies will be puffed up and may still appear very soft and slightly jiggly in the center, almost as if they aren’t quite done. Trust the process – it’s crucial not to overbake them! They will firm up and achieve that perfect chewy-soft interior as they cool.
Once out of the oven, leave the cookies to cool directly on the baking pans for 5 minutes. This step is important as it allows them to set and firm up enough to be safely moved without breaking.
After 5 minutes, use a thin metal spatula to carefully transfer the cookies to wire racks to cool completely.

This recipe yields approximately 2½ dozen wonderfully chewy gluten-free ginger molasses cookies.

Guten Appetit! Enjoy your delicious cookies!

Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. (No spam ever.)

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like these comforting recipes:

Molasses Milk: A Warm and Soothing Beverage

Oaty Chocolate Bites Cookies: Easy and Delicious

Choco Crisps (Oaty Chocolate Rice Crisp Cakes): A Crunchy Delight

Breakfast Balls: Perfect for On-the-Go Mornings

Homemade Granola Bars: Customizable and Wholesome