This easy recipe for gluten free ginger cookies make soft, chewy cookies. These cookies are the best if you like ginger and molasses. The crystalized ginger really gives these cookies a gingerbread flavor.
These cookies were a hit even with my Dad who says he doesn't like molasses. The chewy texture, chunks of crystalized ginger and the coarse sugar coating make these gluten free ginger cookies pretty hard to resist!
For this recipe I used The Ginger People's Organic Crystalized Ginger. It comes in hearty chunks that I chopped into smaller pieces for this recipe. Their ginger has really great flavor and is always really fresh.
Ingredients
Unsalted Butter
Brown Sugar
Eggs
Molasses
Gluten Free Flour
Ground Cinnamon
Ground Ginger
Ground Cloves
Sea Salt
Baking Soda
Crystalized Ginger
Demenara Sugar
Instructions
Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.
In the bowl of your stand mixer beat together the butter and brown sugar until they are light and fluffy. Then add the eggs and molasses. Beat until blended together.
In a separate bowl whisk together the gluten free flour, ground cinnamon, ground ginger, ground cloves, salt and baking soda. Add the dry ingredients to the wet ingredients. Beat just until they are combined.
Add the chopped crystalized ginger and beat to combine into the dough.
The dough will be thick. Using a cookie scoop or tablespoon scoop the dough and then roll in the demerara sugar. Place on the baking sheet and smash slightly with the palm of your hand.
Bake at 350 degrees for 12-15 minutes. The cookies will be cracked on top, slightly firm to the touch and golden brown when done.
Supplies
Frequently Asked Questions
Yes, gluten free ginger cookies do tend to take longer to bake than cookies made with a gluten flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.
The gluten free flour you use is really important for the texture of your cookies. If you use a coarse ground gluten free flour your cookies will have a gritty texture. It's important that you choose a flour that is specifically for baking.
I like Namaste Gluten Free Flour, Bob's Redmill 1-to-1 Baking Flour and King Arthur Measure for Measure Gluten Free Flour. My baked goods have turned out well using any of these flours.
If you like this recipe you might also enjoy:
Gluten Free Orange Cranberry Butter Cookies
Gluten Free Eggnog Cookies
Gluten Free Snowball Cookies
Gluten Free Gingersnap Cookies
Gluten Free Butter Pecan Cookies
I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Print
Gluten Free Ginger Cookies
- Total Time: 30 minutes
- Yield: 31 cookies 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free ginger cookies make soft, chewy cookies. These cookies are the best if you like ginger and molasses. The crystalized ginger really gives these cookies a gingerbread flavor.
Ingredients
½ cup Unsalted Butter, at room temperature
1 cup Brown Sugar
2 large Eggs
2 Tbsp. Molasses
2 ½ cups Gluten Free Flour
1 tsp. Ground Cinnamon
½ tsp. Ground Ginger
½ tsp. Ground Cloves
½ tsp. Sea Salt
1 ½ tsp. Baking Soda
½ cup Crystalized Ginger, coarsely chopped
½ cup Demenara Sugar
Instructions
Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.
In the bowl of your stand mixer beat together the butter and brown sugar until they are light and fluffy. Then add the eggs and molasses. Beat until blended together.
In a separate bowl whisk together the gluten free flour, ground cinnamon, ground ginger, ground cloves, salt and baking soda. Add the dry ingredients to the wet ingredients. Beat just until they are combined.
Add the chopped crystalized ginger and beat to combine into the dough.
The dough will be thick. Using a cookie scoop or tablespoon scoop the dough and then roll in the demerara sugar. Place on the baking sheet and smash slightly with the palm of your hand.
Bake at 350 degrees for 12-15 minutes. The cookies will be cracked on top, slightly firm to the touch and golden brown when done.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
Jacqueline says
I was so disappointed! I did everything according to the recipe, even using one of the recommended flours. They turned out cakey, dry and tasted chalky. I wish I could find a good GF recipe...
smallfarmbiglife says
I'm really sorry this recipe didn't work for you Jacqueline. These are my brothers favorite cookies and I've made this recipe many, many times for him. These cookies should be really chewy and moist with the nice crunchy sugar coating on the outside. If you didn't substitute any ingredients I'm not sure why your cookies turned out dry. ~Elaine
Sharon Westburg says
I made these, but they did not crack on top. The first ones I flattened a little before baking and the were very flat. The second bake I didn’t flatten and they were better but still no cracking on top. Used Bobs Redmill 1 for 1
smallfarmbiglife says
Hi Sharon. I'm sorry to hear this recipe didn't work for you. Did you roll the cookies in the coarse sugar? Maybe your dough was too warm and it would help to refrigerate the dough for an hour or two. I've made these cookies many times and I always get the cracking on top like the photos show. Best, Elaine