Comments on: Soft Gluten-Free Molasses Cookies

By: Holly

Holly — Sun, 24 Dec 2023 16:52:48 +0000

These cookies were soft and perfect, best GF cookies I’ve made yet. Thank you for the great recipe!

By: Momma of Many

Momma of Many — Tue, 21 Nov 2023 20:17:09 +0000

I made these without the refrigerator time and they turned out wonderfully. I also added 1/4 tsp cloves and baked for 13-14 minutes.

By: Greer

Greer — Sun, 26 Feb 2023 17:01:50 +0000

I used Walmart’s Great Value Gluten Free All-purpose Flour, & the consistency of these cookies was perfect! I did refrigerate the dough overnight. Your description of these being a molasses cookie vs a gingerbread spice cookie was well taken; I will definitely make these again & just adjust the spices to my liking. Thanks for a great recipe I can serve even to a non gluten-free crowd!

By: Lori B.

Lori B. — Thu, 23 Dec 2021 23:43:43 +0000

In reply to Lori B..

I forgot to post my recipe rating. It would be nice if all the larger quantities were also given in metric, I’m a scientist and prefer the accuracy.

By: Lori B.

Lori B. — Thu, 23 Dec 2021 23:37:25 +0000

I made these today. Used same weight of America’s Test Kitchen flour blend and 3/8 tsp xanthan gum. I got 38 flat cookies that taste delicious, but are very thin. I refrigerated the dough for 3 hours, then put back in fridge before loading each pan. My butter was from ALDI, I’ve heard that they have a greater proportion of water than some more expensive brands. I’m leaning to using half solid shortening, half butter. I cooked each pan 10-11 minutes, would have been incinerated in 15 minutes. Luckily, I set the first timer for 12 minutes (I always check early with a new recipe, just in case) and checked after 9 minutes because I could really smell them.

By: Cooper Young

Cooper Young — Tue, 09 Nov 2021 03:23:11 +0000

I just tried this recipe for the first time the other day and I am very happy with the results. Being Celiac, I have wrestled with finding good gluten free recipes my whole life and I’m certain I will be using this one for the rest of my life. Delicious! and perfect on the first try. I must ask, might there be a good chocolate adaptation to this recipe? How could I off set the dryness if I were to add coco powder?

By: Jess Gralak

Jess Gralak — Sat, 10 Apr 2021 00:23:42 +0000

These were so good!!! Better than the kind I found at the grocery store! The only thing I did differently was add a 1/4 tsp of cloves because I ran out of cinnamon. Next time I am going to try the course granulated sugar. Thank you for this recipe!!!

By: Elizabeth

Elizabeth — Mon, 04 Jan 2021 18:11:06 +0000

In reply to Leontine Hartzell.

Oh! I’m so sorry to hear this. Can you say more about what flour you used?

With the brown sugar, molasses, and 12 tablespoons of butter, they should not have been dry. I’d love to get to the bottom of this!

By: Leontine Hartzell

Leontine Hartzell — Mon, 04 Jan 2021 00:49:34 +0000

these cookies were so dry and didn’t spread much at all, such a disappointment!

By: Elizabeth

Elizabeth — Sun, 20 Dec 2020 16:21:36 +0000

In reply to Celia. I don't think so. Replacing the brown sugar with a liquid sugar, in addition to the molasses, will cause the cookies to spread too much.