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Gluten Free Ginger Chews

A perfectly chewy molasses cookie, topped with candied ginger. Makes 3 to 4 dozen cookies.
Author: Ginger



  • 3/4 cup butter softened
  • 1 cup sugar plus some for rolling
  • 1/4 cup molasses
  • 1 egg
  • 2 cups all-purpose gluten free flour mix
  • 1/4 cup cornstarch
  • 3/4 tsp. xanthan gum
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. cloves
  • 3 Tbsp. candied ginger pieces chopped (omit if desired)



  • Heat oven to 350°F
  • With a knife, chop candied ginger into small pieces. Set aside.
  • In a large bowl, cream butter, sugar, molasses and eggs.
  • In a medium bowl, combine, flour, cornstarch, xanthan gum, baking soda, cinnamon, ginger and cloves.
  • Pour dry ingredients into wet. Refrigerate for an hour, for easy handling.
  • Using your hands, roll chilled dough into 1 inch balls, and roll into granulated sugar.
  • Place about 2 inches apart on a cookie sheet.
  • Top each cookie with chopped candied ginger.
  • Bake for 6-8 minutes. (Baking longer makes a crisp cookie, cooking less time makes a chewy cookie).
  • Cool on wire racks.