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Soft and Chewy Ginger Molasses Cookies
  • Gluten-Free
  • Dairy-Free
  • Soy-Free
  • Nut-Free
  • Peanut-Free
  • Corn-Free

Soft and Chewy Ginger Molasses Cookies

These cookies are so good, you can’t possibly eat just one. Made with Pamela’s All-Purpose Flour Artisan Blend. Original recipe created by Chandice Probst at Gluten Free Frenzy.

Ingredients
    • ⅔ cup white sugar, plus more for rolling the cookies
    • ⅓ cup packed brown sugar
    • ¼ cup molasses
    • 1 egg, large
    • ¾ cup coconut oil, melted
    • 2 cups plus 2 tablespoons (298 g) Pamela's All-Purpose Flour Artisan Blend
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • ¼ teaspoon ground ginger
    • 2 teaspoons allspice
Directions

    Preheat the oven to 350°. Grease a baking sheet or line it with parchment paper.

    In the bowl of stand mixer with paddle attachment, mix white sugar, brown sugar, molasses, and egg until smooth. Add coconut oil and mix to combine. In a separate bowl, whisk together All-Purpose Flour Artisan Blend, baking soda, salt, ginger, and allspice. With mixer on low to medium speed, slowly add flour mixture to mixing bowl, making sure to scrape down the sides. Mix until evenly combined.

    Pour a little extra sugar to coat cookies into a small bowl. Roll dough into 1½-inch balls, roll each ball in sugar, and place on baking sheet, spacing balls two inches apart.

    Bake 12 to 15 minutes, until golden and still soft to the touch. Use a spatula to immediately and carefully transfer cookies from baking pan to a wire rack to cool. Enjoy with a nice cold glass of milk.

Overall Average Rating:
1 rating
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Betty Ashworth 12/357/2018 12/24/2018
Just made these this afternoon. They did not turn out well at all. The texture is hard...hollow and crisp inside and hard. I followed your instructions closely ...used gluten free flour called Namaste, a flour blend.
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Ethna Flanagan 01/29/2018 01/30/2018
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Just made these, sticking to the recipe (measured the coconut oil as a solid then melted before adding) they came out perfectly, no spreading at all. They look and taste great!
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Dee 12/349/2017 12/16/2017
I made these delicious cookies tonight and they are exactly what I was looking for. I melted the coconut oil, added just a bit more flour (1/4 cup?) then refrigerated the dough for about 20 min before rolling into balls, rolling in sugar and then pressing with the bottom of a glass. I used a Silpat so did not grease the cookie sheet. Baked for 13 minutes and they were perfection!
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Lily 06/153/2017 06/03/2017
I followed the recipe except for making the cookie size smaller, and refrigerating dough for 20 minutes. I also used parchment paper - the cookies still spread - are flat and crisp - not soft and chewy. Still on a search for the perfect gluten free ginger cookie!
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Judy 01/24/2017 01/25/2017
Super disappointed followed recipe exactly and they turned into flat greasy gross cookies, super bummed and just wasted time and supplies only to throw it all in the trash!
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Annette 12/349/2016 12/15/2016
Followed the recipe exactly (melted coconut oil first, before adding to sugar mixture) and they came out perfect! I used parchment paper on my cookie sheet which I recommended. These pleased even my picky teenage son who usually hates gluten free baked goods. Awesome recipe!
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Mary B 01/07/2016 01/08/2016
These cookies were yummy! Mine turned out perfect with the small change of NOT greasing the cookie sheet.I read all reviews and I think I might have the reasons for some of the people writing in and saying "they melted into one big thin, crunchy cookie." When I started to roll cookies I thought these are really greasy and thought the cookie sheet should not be greased as stated in recipe. I used my Air-Bake Cookie sheets, these cookie sheets are the best,have used them for years, and I DID NOT GREASE THEM. Perfect 2 inch cookies that were excellent in taste. I did add extra spice..1/2 teaspoon ginger & 1 teaspoon cinnamon other wise I followed the recipe.
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Rosemary 08/219/2016 08/07/2016
How many cookies did this recipe make? I didn't see it listed.
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    • Rosemary, I made this recipe and got 37 cookies using a tablespoon as a measure for each cookie. I used an ungreased cookie sheet, rolled each tablespoon into a ball, placed each ball about 2 inches apart on the baking sheet Then I took a glass and pressed the bottom of the glass into sugar and mashed a cookie and then repeated this with each cookie. I baked them for exactly 13 minutes. They came out perfect. And yes, I melted the coconut oil before using it. They are about 2 inches across and actually came out crunchy. If I iced them, they would get soft again.
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Dale Roberts 03/82/2016 03/23/2016
I just made this recipe, I followed it to a T, but like some of your other reviewers, they melted into one big thin, crunchy cookie. I did not melt the coconut oil. The flavor is great, but I was really looking forward to thicker, softer cookies. I am perplexed as to why it is working for some people and not others . Could it be my cookie sheet ? Or oven?
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PT 12/360/2015 12/27/2015
Mine spread due to using butter in place of the coconut oil, but loved the flavor and will make again once I have the coconut oil. FYI - added some white chocolate chips and dried cranberries and they reminded me of a cookie version of the Bliss bars you get at Starbuck's.
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