These Gluten Free Ginger Cookies are soft, chewy and loaded with ginger, cinnamon and molasses! Coated in granulated sugar they have a nice crisp exterior while still being super soft in the middle and are the perfect blend of sweetness and spice. They’re gluten free, egg free, nut free, seed free and can easily be vegan!
These Gluten Free Ginger Cookies are soft and chewy ginger molasses cookies. Oh my goodness, what else can I say about these?! If you love molasses cookies and ginger cookies...this is the recipe for you! They're so cozy for autumn and winter...you'll want to make them for 6 months straight!
For more holiday cookie recipes, check out my Apple Cinnamon Sugar Cookies, my Pumpkin Snickerdoodle Cookies, my Orange Shortbread Cookies and my Olive Oil Cookies.
Reasons to Love These Gluten Free Ginger Cookies
- Allergy Friendly- These cookies are gluten free, nut free, seed free, egg free and can easily be dairy free (vegan)!
- Crispy Exterior yet Chewy Interior- These cookies are the most perfect texture. Crispy on the outside thanks to the sugar coating yet...thin, soft and chewy inside!
- Covered in Sugar- The granulated sugar coating gives a nice sweetness like with my Pumpkin Sugar Cookies!
- Autumn Flavors- The ginger, cinnamon and molasses remind us of the cold months!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use softened or melted, the cookies will spread too much while baking. If using vegan butter, make sure it's more on the cold side versus room temperature.
- Dark Brown Sugar- Using dark brown gives the cookies the softness we need to offset the dryness from the spices and lack of eggs.
- Cinnamon- This woodsy ingredient helps give the cookies those cozy flavors that remind us of the cooler months!
- Ginger- They wouldn't be soft ginger cookies without the main ingredient! This recipe calls for 2 teaspoons of ground just like in my Chocolate Ginger Cookies!
- Molasses- Makes these beauties have that old fashioned molasses cookies flavor profile! Make sure to use unsulphured. I like Grandma's brand.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Ginger Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Make sure to use gluten free unsulphured molasses that's also vegan.
To Make this Recipe with All Purpose Flour
- Use 2 packed cups of AP flour (336 grams).
- You still need to chill the dough due to the lack of eggs.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls before flattening into a thick disc.
- Bake the cookies at the same temperature but for 9 minutes. Reshape as needed. Should make 24 cookies.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Ginger Cookies
Here are the step by step instructions to make these chewy ginger cookies!
Step 1: Whisk the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking soda, baking powder, ginger, cinnamon and kosher salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, combine the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
Step 3: Cream the Butter and Sugar and then add Molasses
Beat the butter and dark brown sugar until smooth and creamy. About 2 minutes.
Add the molasses and beat until combined.
Step 4: Add in the Wet Ingredients
Slowly add in the cornstarch water mixture and the vanilla and beat until combined. It will be chunky and that's normal.
Step 5: Mix the Dry Ingredients and Freeze
Slowly beat in the gluten free flour mixture and mix until just combined.
Freeze for 30 min.
Step 6: Scoop The Dough and Form into Balls
Take the dough out of the freezer. Using a large cookie scoop, scoop the dough out into 12 balls.
Step 7: Flatten the Dough and Coat in Sugar
Flatten each scoop into a thick disc versus a ball.
Coat each dough disc in the granulated sugar.
Step 8: Bake the Cookies and Cool
Bake the cookies at 350 degrees Fahrenheit for 11 minutes until crackly on top.
Immediately reshape the cookies into a circle with a spatula when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups (336 grams).
- Use Room Temperature Butter/ Vegan Baking Stick- Do not use softened butter. Since these cookies have no eggs, if you use softened or melted butter they will spread into a giant mess while baking. If using vegan butter, I would have it be more on the colder side vs room temperature.
- Freeze the Dough- If you don’t freeze the dough for at least 30 minutes, the cookies will spread and be flat and thin.
- Wash Your Cookie Scoop- If you noticed the dough is starting to get sticky, wash and dry your cookie scoop halfway through making the dough balls.
- Flatten Dough Balls into Thick Discs- Yes, this step is important. If you don't do this, the cookies will remain in a ball shape while baking.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
Recipe FAQs
You can make the dough the night before. Form into a disc and wrap with plastic or keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill it again, prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most eggless and gluten free cookies, they stay soft for several days!
The main way is to chill that dough for the full 30 minutes.
Second, make sure you do not grease your baking sheet. Only use parchment paper or a silicone mat with no grease.
Third, use packed cups of flour or read the gram amount.
Storing: Once the cookies have cooled, store them in an airtight container or in a zip top bag at room temperature for up to 3 days.
Freezing Baked Ginger Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into the balls and then flatten into thick discs. Place dough discs (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough discs are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 13-15 minutes instead of 11.
More Holiday Recipes You'll Love
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📖 Recipe
Gluten Free Ginger Cookies
Ingredients
- 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground ginger
- 1 ¾ teaspoons ground cinnamon
- 1 pinch kosher salt
- ¾ cup unsalted butter or vegan baking stick , room temperature
- ¾ cup dark brown sugar , packed
- ¼ cup unsulphured molasses (I use Grandma's brand)
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- 1 ¾ teaspoons pure vanilla extract
- ¼ cup granulated sugar , for rolling
Instructions
- In a large bowl, whisk together the 2 cups gluten free flour, 1 ½ teaspoons baking soda, ½ teaspoon baking powder, 2 teaspoons ground ginger, 1 ¾ teaspoons ground cinnamon and 1 pinch of kosher salt. Set aside.
- In a small bowl, using a spoon, combine the 2 rounded tablespoons cornstarch and the 3 tablespoons water until it is thin and watery. It will be thick and tacky at first. Set aside.
- In the large bowl of an electric mixer or using a hand held mixer, beat the ¾ cup of room temperature butter or vegan baking stick with ¾ cup of dark brown sugar until smooth and creamy. About 2 minutes.
- Add the ¼ cup unsulphured molasses and beat until combined. Slowly add in the cornstarch water mixture and the 1 ¾ teaspoons pure vanilla extract and beat until combined. It will be chunky and that's normal.
- With the mixer on low speed, slowly add in the gluten free flour mixture and mix until just combined.Scrape down the sides of the bowl with the spatula and combine.
- The dough will be super sticky. Form into a disc, wrap in plastic and freeze for 30 min. If it's too sticky to form into a disc, transfer the dough to a freezer safe bowl and pop the entire bowl uncovered in the freezer for at least 30 minutes.When the dough has 15 minutes left of chilling, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Take the dough out of the freezer. Using an ice cream scoop, scoop the dough out into 12 scoops. The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through.
- After scooping the dough balls, flatten each scoop into a thick disc versus a ball. If you don't do this step, the cookies will remain in the ball shape when baking.Coat each dough disc in the ¼ cup granulated sugar: front, back and sides.
- Place 6 dough discs about 3-4 inches apart on the parchment lined baking sheet. Place the other dough discs into the fridge.
- Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 11 minutes until crackly on top.Immediately reshape the cookies into a circle with a spatula when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool on the baking sheet, the cookies will break apart into a giant mess.Bake the other 6 dough discs.
Lisa says
These cookies are amazing. Second time using your recipe and I think it’s my go to for ginger cookies.
Lee says
So glad thank you!
Maggie Brown says
These cookies are amazing! We are currently gluten free dairy free and egg free. They are perfect for Christmas! Thank you Lee for making another delicious easy recipe!
Lee says
So glad it works for your family! Thank you so much!
Nancy says
These. Cookies came out great and my children loved them!
Lee says
SO glad! Thanks!!!
john says
This cookie is a snap to make!