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Home | Blog | Soft Molasses Cookies

Soft Molasses Cookies

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For more about this recipe, click HERE

These soft molasses cookies are crisp on the edge and soft on the inside. They are great on their own (of course!) and are especially good crumbled over vanilla ice cream. Add a drizzle of maple syrup and you'll make a quick and elegant dessert in no time.

Active Time: 30 Minutes

Total Time: about two hours

Yield: about two dozen cookies

Equipment: Rimmed Baking sheet, parchment paper (cookie scoop optional but recommended) 


Dry Ingredients

1 cup (4 ounces) gluten-free oat flour

3/4 cup (3 ounces) brown rice flour

1/2 cup (2 ounces) millet flour

1/2 cup (2 ounces) cornflour (NOT cornmeal)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon xanthan gum

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt


Wet Ingredients

1/2 cup vegetable oil (I used canola oil)

1/2 cup molasses

1/2 cup (4 ounces) dark brown sugar

1 large egg


1. Preheat oven to 325 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.

2. In medium mixing bowl, whisk together dry ingredients. In bowl of stand mixer fitted with paddle attachment or in large mixing bowl, combine vegetable oil, molasses, dark brown sugar, and egg. Mix on medium speed with stand mixer or handheld mixer until smooth. Stop mixer. Add whisked dry ingredients. Turn mixer on to medium. Mix until soft dough forms, about one minute.  Stop mixer. Scrape down bottom and sides of bowl. Mix for an additional minute.

3. Chill dough for 15 minutes. Drop dough, about one tablespoon each, onto one of the prepared cookie sheets. Generously sprinkle granulated sugar on top of each cookie. Return remaining dough to the refrigerator. Bake until cookies are set and aromatic, about fifteen minutes.

4. Remove and allow to cool for five minutes on baking sheet. While cookies cool, start the next batch using the second cookie sheet.

5. Transfer cookies to a wire rack to cool completely. Store covered on the counter for up to five days.

For more about this recipe, click HERE. 

About the author: Elizabeth Barbone is the owner and editor of and is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

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