Do gluten free ginger cookies take longer to bake?

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.

Why are my gluten free cookies gritty?

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. I recommend gluten free Bob's Red Mill 1 to 1 Baking Flour or King Arthur Measure for Measure Gluten Free Flour , both are finely ground and have consistently turned out well for my baked goods.

Why didn't my cookies crack on top?

This usually means the dough was too warm when it went into the oven. Try chilling the dough for an hour or two before scooping and baking, this helps the cookies hold their shape and develop that classic cracked top.

Gluten Free Ginger Cookies

Name: Gluten Free Ginger Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup Unsalted Butter, at room temperature; 1 cup Brown Sugar; 2 large Eggs; 2 Tbsp. Molasses; 2 1/2 cups Gluten Free Flour; 1 tsp. Ground Cinnamon; 1/2 tsp. Ground Ginger; 1/2 tsp. Ground Cloves; 1/2 tsp. Sea Salt; 1 1/2 tsp. Baking Soda; 1/2 cup Crystalized Ginger, coarsely chopped; 1/2 cup Demenara Sugar

Description

These gluten free ginger cookies are soft, chewy, and full of warm molasses and ginger flavor. Real crystallized ginger gives them an extra punch, and the sugar coating creates a beautiful cracked top. They're a must for any holiday cookie tray.

Ingredients

Scale

1/2 cup Unsalted Butter, at room temperature
1 cup Brown Sugar
2 large Eggs
2 Tbsp. Molasses
2 1/2 cups Gluten Free Flour
1 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cloves
1/2 tsp. Sea Salt
1 1/2 tsp. Baking Soda
1/2 cup Crystalized Ginger, coarsely chopped
1/2 cup Demenara Sugar

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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.

If your dough feels warm or soft, chill it in the refrigerator for an hour or two before scooping and baking. This helps the cookies hold their shape and develop that classic cracked top as they bake.

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.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Cookies
Method: Baking
Cuisine: American