Chewy Gingerbread Drop Cookies (gluten free)
Prep time
Cook time
Total time
Serves: 24
  • 2¼ cup All purpose or BTMR Gluten Free Flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • ¾ cup butter, room temperature
  • 1 cup white sugar
  • 1 egg
  • 1 Tbsp water
  • ¼ cup molasses
  1. Preheat oven to 350F and set out two cookie pans
  2. Sift together the dry ingredients
  3. Cream the butter and sugar together. Then add the egg, water and molasses and combine well
  4. Slowly add the dry ingredients to the wet
  5. Shape the dough into golf ball sized balls, roll in more granulated sugar and place onto your pie sheet
  6. Flatten the dough slightly with the bottom of a glass.
  7. Bake for 10-12 minutes, remove from oven and let cool for 5 minutes before removing from the tray
Recipe by Back To My Roots at