Lazybum Recipes: Gluten-Free Ginger-Molasses Cookies

It is autumn, and everything ought to be ginger (and pumpkin, and peppermint). I’ve been wanting to experiment more with gluten-free desserts, and these cookies—adapted from my grandmother’s repertoire of delicious things—seemed like they might be more forgiving of the gluten swap, since they’re thinner and finer than many cookies.

I will share my (unquestionably thrilling) cookie-process with you here; while I do want to tweak the recipe some more, I was pleased with how they turned out!

These cookies are much more time-consuming to make than one might expect: since they’re so thin, it takes many batches to use up all the batter, and since the baking time is so brief, you must hover nearby like an anxious mother bird the whole time. However, once you get into the swing of it, it ain’t so bad.

The method that ended up working best for me was to have two pieces of parchment paper in rotation, so that while one batch was baking, I could work on spreading the cookie batter onto the other paper. Once a batch finished, it became a fairly simple matter of swapping the papers, popping the new batch immediately into the oven, setting my timer, spatulizing off the baked cookies, and starting to spoon out a new batch.

The next time I make these, I would be curious to experiment with other sweeteners—perhaps agave nectar—as I am not a huge fan of corn syrup. However, since I had never made these with gluten-free flour before, I didn’t want to stray too far from the reliable original recipe right out of the gate.

Warning: you may proceed to read the following recipe only if you intend to bake these cookies yourself. Once you have read this recipe, you are forever sworn to secrecy about the ingredients list. If you are interested in eating these cookies without baking them yourself, then please stop reading now, and simply trust us that all of the cookies’ ingredients are healthy—they’re basically made out of kale and quinoa—and that they definitely don’t involve three different kinds of sweetener. Shhh, shhhhh.



Gluten-Free Ginger-Molasses Cookies


  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/4 cup molasses
  • 1/4 cup Karo Blue Label [dark corn syrup]
  • 1/4 cup milk
  • 1.5 tsp. ginger
  • 1.5 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1.25 cup gluten-free all-purpose flour
  • 1 rounded tsp. baking powder


  1. On medium heat, melt the butter, then stir in the sugar until it’s dissolved.
  2. Stir the Karo, molasses, and milk into the butter-sugar mixture.
  3. Put the ginger, cinnamon, nutmeg, and cloves in a large bowl. Add in the molasses mix, and stir to blend.
  4. Combine the flour and baking powder. Sift them into the molasses mix in 4 batches.
  5. Using the back of a teaspoon, spread the mixture by 1/2tspfulls, very thin, onto a cookie sheet lined with a piece of parchment paper. [The original recipe suggests a buttered cookie sheet or a Teflon sheet; however, I really enjoy using parchment paper.]
  6. For each batch: bake at 350º for 3 minutes. Turn pan and bake 2-3 minutes more. Watch closely near the end of the baking time. If they stick to the paper, put back in oven for 1 minute.
  7. Remove with spatula. Cool on rack. Store tightly sealed.

Here’s a bonus photo of how I spread them on the cookie sheet. I think they may still need to be spread thinner, but this worked:


4 thoughts on “Lazybum Recipes: Gluten-Free Ginger-Molasses Cookies

  1. “Lazybum” is not apt for cookies of this intensity of effort. I can, however, attest to their deliciousity, having been permitted to sample the product of your efforts, for which I am grateful (I just typo’d “graceful.”) You are welcome to try my agave nectar, and I also have some organic rice syrup, for your alternative sweetening pleasure.

    These used to be called “lace cookies,” but I don’t know how Mom and Grannie and all those guys would get that lacy affect, do you? I guess they drizzled the batter artistically onto the cooking surface. It’s beyond me.

    1. I deem “Lazybum” an appropriate descriptor, for I, sir, am a lazybum, even if occasionally I do more time-intensive recipes.

      Yes — I thought of calling them lace cookies, but they were not terribly lacy. I must watch Granny and see how she manages to get them so thin, as I tried to thin them that much but did not succeed.

  2. Great job!! You’re right –If you spread them even thinner (which would take you several more hours!) they would get bubbly and lacy –and even harder to remove. It’s the taste that counts, not the bubbles! You’re very creative –but I already knew that! Love, G.

    1. Thank you, my grandmother! I must watch you make them sometime, for as much as I tried to thin the batter, they didn’t get as lacy and crispy as I remembered yours being. Wuv!

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