Gluten-Free Soft Molasses Cookies made with baking mix

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


  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.