Sweet and Spicy Ginger Molasses Jam Cookies Recipe

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This recipe was created as part of the Burwell General Store Recipe Swap, where some bloggers from around the world are asked to change at least 3 aspects of a recipe we're given monthly.

I made a blueberry ginger lime jam to sandwich between these insanely yummy (and gluten free!) ginger molasses cookies.

They're divine. And addictive.

Prep time:
Cook time:
Servings: 24


Cost per serving $0.33 view details


  1. * In a small bowl, sift together the flours, flax seed meal, baking soda, salt, ginger, cinnamon, cloves, nutmeg and xanthan gum
  2. * In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy.
  3. * Add molasses and maple syrup and beat to combine.
  4. * Add egg and beat to combine.
  5. * Slowly add in flour until combined.
  6. * Divide in half, flatten into disks and individually wrap in plastic. Set in refrigerator at least two hours or (preferably) overnight.
  7. * When ready to bake, preheat oven to 350°.
  8. * Line 4 cookie sheets with parchment paper.
  9. * Flour work surface with rice flour and roll disk to 1/4 inch thick, rotating dough regularly to prevent sticking (re-flour board as necessary). Cut into circles about 1 3/4 inch in diameter.
  10. * Bake for 12 minutes or until still slightly soft on top. If you prefer crispy cookies, bake for 16 minutes.
  11. * Remove from oven and flip upside-down on a cool cookie sheet or flat work surface. With the bottom of a shot glass or a small spoon, press a small circle into the bottom of each cookie. Allow to cool completely.
  12. * When cool, fill 1 cookie impression with about a teaspoon of your favorite jam (mine was Blueberry Ginger Lime Jam) and use a second cookie to sandwich, repeating until all are done!
  13. Store in an airtight container (preferably in the refrigerator) until ready to serve. Alternatively, you can cut squares of dough, fill with jam, and make pocket cookies. These will be a little softer and cake-like.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 28g
Recipe makes 24 servings
Calories 111  
Calories from Fat 37 33%
Total Fat 4.24g 5%
Saturated Fat 2.54g 10%
Trans Fat 0.0g  
Cholesterol 18mg 6%
Sodium 70mg 3%
Potassium 75mg 2%
Total Carbs 17.6g 5%
Dietary Fiber 0.4g 1%
Sugars 8.28g 6%
Protein 0.97g 2%
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