Gluten-Free Soft Molasses Cookies made with baking mix

Recipe by Frank Tegethoff

These nicely spicy ginger cookies, sweetened with both molasses and brown sugar for rich flavor, can be made chewy or crisp: it's up to you. While they might strike you as a wintertime cookie, perfect with a steaming mug of cocoa, they're equally at home with a glass of ice-cold lemonade on a hot summer's day.  

15 mins
13 to 16 mins
28 mins
32 cookies
Gluten-Free Soft Molasses Cookies made with baking mix


Prevent your screen from going dark as you follow along.
  1. In a large bowl, beat together the brown sugar, butter or shortening, molasses, and egg until blended.

  2. Stir in the baking mix and spices.

  3. Refrigerate the dough, covered, for a minimum of 1 hour, or up to 2 days.

  4. Preheat the oven to 325°F.

  5. Scoop rounded tablespoonfuls of dough and roll into balls. Dip the tops of the balls in sugar.

  6. Place the balls, sugar-side up and 2" apart, on ungreased or parchment-lined baking sheets.

  7. Bake the cookies just until set and not raw-looking, about 13 to 16 minutes.

  8. Remove the cookies from the oven. For softer cookies, immediately transfer them from the baking sheets to a cooling rack. For crispier cookies, allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a rack to finish cooling.

Tips from our Bakers

  • For filled cookies, use our Sandwich Cookie Filling. It's especially nice with the addition of the grated peel of half an orange.

  • To make rolling the dough balls in sugar easier, place the sugar in a pie plate, then swirl the balls around to evenly coat. Or pour the sugar into a plastic zip-top bag, add the dough balls, and gently shake.
  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.