These Chewy Ginger Cookies are loaded with ginger, cinnamon and molasses! Cripsy exterior and soft middle, they're the perfect cozy cookie! They're gluten free, nut free, eggless and easily vegan!
In the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter or vegan baking stick with ¾ cup of dark brown sugar until smooth and creamy. About 2 minutes.
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.
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.
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.