These gluten free ginger cookies are soft, chewy, and full of warm spices and rich molasses flavor. Coated in sugar for a classic finish, these homemade ginger cookies have the deliciously soft centers and lightly crisp edges that make them hard to resist.
This gluten free ginger cookies recipe is perfect for holiday baking, cookie exchanges, or whenever you're craving a warmly spiced treat. With the right gluten-free flour blend and a few simple tips, you can make flavorful ginger cookies without the gluten.
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Why You'll Love These Gluten Free Ginger Cookies
- Soft and chewy texture: Enjoy tender centers with a delicious ginger-spiced flavor.
- Classic ginger cookie flavor: Warm spices and molasses create the familiar taste of homemade ginger cookies.
- Perfect for the holidays: These cookies make a lovely addition to a holiday cookie tray or cookie exchange.
- Gluten-free baking: Made with gluten-free flour so you can enjoy ginger cookies without the gluten.
Enjoy these gluten-free ginger cookies with a skinny peppermint mocha latte for a cozy treat.
Looking for more gluten-free baking inspiration? Try my gluten-free pumpkin bread, gluten-free pumpkin bars, or gluten-free pumpkin cookies for more homemade treats.
Ingredients Needed
- Sugar: white granulated sugar is recommended.
- Butter: Use salted butter. It should be softened, but not melted. This recipe works well with regular butter, and has not been tested with other butter substitutes.
- Molasses: Choose either light or dark molasses.
- Egg: helps to bind the ingredients together
- Flour: Select a gluten free flour that is a measure for measure baking blend. It must contain xanthan gum. This flour is the exact brand that I used.
- Baking Soda: helps the cookies rise.
- Salt & Spices: Ginger, cinnamon & cloves: These all provide a classic gingerbread flavor to the cookie.
How To Make Gluten Free Ginger Cookies
Beat the butter and sugar with an electric mixer on medium speed for 2 minutes.
Add in the molasses, mix with mixer. Add in the egg, mix until combined.
Mix the dry ingredients in a separate bowl, before adding to the wet ingredients.
Mix wet and dry ingredients until just combined.
Roll dough into 1 inch balls, roll in sugar and then place on a baking sheet 2 inches apart.
Bake for 8-10 minutes. Cool on a cookie rack and store in an airtight container. Enjoy!
How Do I Make These GF Cookies Soft and Chewy?
There a couple tips to making these cookies soft and chewy:
- Don't overbake the cookies. The edges should look set while the centers still look slightly soft. The cookies will continue to firm up as they cool, helping them keep their soft, chewy texture.
- Roll the cookies into balls before cooking them. Do not flatten the cookie dough ball. Flattening them before cooking will create a more crispy cookie.
- Store the cookies in an airtight container, such as Tupperware or a large gallon sized zip lock bag. You can also add a piece of bread (gluten free of course) to the airtight container; the cookies will absorb moisture from the bread, which helps keep them soft.
What Type of Molasses Should be Used?
Light Molasses: Light molasses is a lighter and sweeter flavored molasses. It will create a lighter cookie. Use either light or dark molasses for these cookies.
Dark Molasses: This is thicker than light molasses and will provide a stronger flavor than light molasses. It will also create darker cookie. Either dark or light molasses will work best in ginger cookies.
Black Strap Molasses: This is the darkest type of molasses. It is often known for it's health benefits. This type of molasses is the most bitter version and works best in recipes that specifically call for black strap molasses, as it may affect the flavor.
Variations
Icing: Drizzle a colored frosting over the top of the cookies once they are cooked and cooled.
Colored Sugar: Roll the cookies in a red or green sugar prior to baking.
Sprinkles: Add some festive sprinkles immediately to the cookies right after baking!
Frequently Asked Questions:
It the dough is very sticky and hard to work with when rolling it into balls, you can refrigerate it for about 10-15 minutes prior to rolling it into balls.
Yes. Once completely cooled, store the cookies in a freezer-safe airtight container or bag. Thaw them at room temperature before serving.
Avoid overbaking the cookies. Remove them from the oven when the edges are set and the centers are still slightly soft, following the recipe's baking instructions. Let them cool as directed so they can finish setting.
Tips for Making the Best Gluten Free Ginger Cookies
Measure the flour carefully. Too much flour can make cookies dry or crumbly. For the most consistent results, measure using a kitchen scale or follow the flour measurement method specified in the recipe.
Use the recommended gluten-free flour blend. Different gluten-free flour blends can absorb moisture differently. Use the blend recommended in this recipe for the most reliable results.
Avoid overbaking. For soft ginger cookies, watch for set edges and centers that still look slightly soft. Follow the recipe's recommended baking time and allow the cookies to cool as directed.
Let the cookies cool properly. Cooling helps the cookies finish setting and makes them easier to handle without breaking.
Gluten Free Ginger Cookies
Equipment
- 1 mixer
- 1 Oven
Ingredients
- 1 cup granulated sugar
- ¾ cup butter (1.5 sticks), softened
- ¼ cup dark molasses
- 1 egg
- 2 cups 1:1 gluten free flour baking flour see note below
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon cloves
- 2 tablespoon granulated sugar for rolling cookies
Instructions
- Preheat oven to 350F.
- In a medium mixing bowl, combine the softened butter and sugar. Using an electric mixer, beat on medium speed for 2 minutes.
- Add molasses, mix until combined.
- Add in the egg, mix until combined.
- In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger and cloves. Mix together until evenly combined.
- Add the flour mixture to the butter mixture. Beat with electric mixture until all ingredients are combined.
- Roll the cookie dough into 1 inch balls, then roll in granulated sugar.
- Place cookies on an ungreased cookie sheet, leaving 2 inches of space between cookies.
- Bake for 8-10 minutes. (Check at 8 minutes; cookies should look slightly doughy. Do not overcook). Remove from oven and let cool on the cookie sheet for 3 minutes. Remove from cookie sheet and finish cooling on wire racks.
Reiko says
Hi! I’m going to make this for Christmas, for the ginger, is that the powdered ginger or can I use fresh grated ginger? Thank you
Pinch of Wellness says
I’ve only made them with the powdered ginger!
Lisa Carnevale says
Eggs are not listed in the ingredients list? How many do I use?
Pinch of Wellness says
Use 1 egg- thanks for catching that!
Tiffany Marcy says
These are DELICIOUS. Followed the recipe exactly, baked for ten minutes, used King Arthur gfree flour. Easy, yummy, and I think could easily pass for “normal”. Thank you!
Pinch of Wellness says
I’m so glad you enjoyed them!!
Fashion Styles says
Hey there, You've performed a fantastic job. I?l certainly digg it and in my view suggest to my friends. I am confident they will be benefited from this site.
m says
Yay! A gluten free ginger cookie. A holiday favorite at my house! Thank you!