Soft and chewy frosted molasses cookies are the perfect holiday treat. These deliciously spiced cookies are vegan, gluten free, and nut free! A swirl of dairy free buttercream is the finishing touch.
How soon is too soon to think about holiday baking?
Not that frosted molasses cookies have to be just for the holidays. I think anything with molasses or ginger or spice goes pretty well with fall, too!
Once there is any hint of chill in the air, my youngest son starts asking for gingerbread men. Which I’m happy to make at any time of year. But if you don’t have time to roll out and cut cookies, these frosted molasses cookies might be a good substitution.
They are perfectly spiced, soft, chewy, and so yummy with some frosting on time.
What type of gluten free flour works best for frosted molasses cookies?
I used Namaste Perfect Flour Blend, and it worked really well in this recipe. The cookies are so chewy and tender. If that brand of flour doesn’t work for you, you could try Enjoy Life or Now Foods Gluten Free Flour.
Can this molasses cookie dough be frozen?
Yes, I think this cookie dough would work well for freezing. Just roll the dough into balls and flatten slightly with your hand. Freeze the dough balls on a cookie sheet, then transfer to a freezer bag once frozen. They should stay fresh in the freezer for 3 months.
To make sure these cookies stay fresh, store them in an airtight container. You can also place a piece of gluten free bread inside to keep some moisture in there.
If you don’t love frosting, these are wonderful plain, too! You could also press some pumpkin seeds into the top of the cookies before baking for a little crunch.
What milk should I use for dairy free frosting?
Try to use a neutral tasting milk that works for your dietary needs. I used unsweetened coconut milk, but rice milk, soy milk, or even flax milk would probably all work just fine. You could even use a little water if you prefer.
How do I keep gluten free cookies from spreading during baking?
If you chill the cookie dough, that can keep cookies from flattening out during baking.
This cookie dough doesn’t spread, due to the consistency, and the chilling time in the fridge. Don’t make the cookie dough balls too big, and flatten slightly with your hand. They should hold their shape during baking.
Can I use oil in place of the vegan buttery spread?
I don’t recommend that. If you use oil, the texture will be very different. You could use palm shortening if you can’t find or can’t use vegan buttery spread.
These frosted molasses cookies are:
- chewy and tender
- perfect for a holiday cookie exchange
- suitable for gluten free, dairy free, nut free, and vegan diets
If you make these cookies, please share on Instagram and tag me @prettybeeblog. I love to see what you’re baking!
Disclosure: This post contains affiliate links.
Frosted Molasses Cookies (Gluten Free, Vegan).
For the cookies:
- 2 cups gluten free flour blend I used Namaste Perfect Flour Blend, you could use all-purpose flour if you are not gluten free
- 1¾ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- pinch ground cloves
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ½ cup vegan buttery spread
- ½ cup dark brown sugar packed
- ¼ cup organic cane sugar
- ¼ cup molasses
- 2 Tablespoons maple syrup
- 2 Tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
For the frosting:
In a medium sized bowl, whisk together the gluten free flour blend, cinnamon, ginger, nutmeg, cloves, salt, and baking soda. Set aside.
In a mixing bowl, cream together the vegan buttery spread and sugars until light and fluffy. Add the molasses, maple syrup, applesauce, and vanilla extract and continue to mix until smooth.
Add the dry ingredients a little at a time while continuing to mix on low speed.
Once dough is mixed, place in the refrigerator to chill for about an hour. If you're in a hurry, you can stick the dough in the freezer for about 20 minutes.
Roll chilled dough into balls that are about one inch wide. Place on the cookie sheet and flatten slightly. You should be able to fit 12 cookies on each sheet.
Bake at 350 degrees for about 9-10 minutes. Let cool on the cookie sheet, then move to a rack to finish cooling.
Make the frosting:
Cream the vegan buttery spread and vanilla extract. Sift in the powdered sugar a little at a time, alternating with adding a little non-dairy milk until the frosting is the consistency you want.
Frost cooled cookies.
Dust each frosted cookie with a little cinnamon sugar or sprinkles if you wish.
Nutrition facts are for one cookie with frosting.
Store leftover cookies in an airtight container for 2-3 days.
To make them last longer, you can leave them unfrosted and store the frosting in the refrigerator and the cookies at room temperature if you wish for up to 5 days.
This recipe was originally published in December 2015. It has been updated.