Start Your Holiday Baking with Some Soft Ginger Cookies

gluten free ginger cookie recipe

gluten free ginger cookie recipe

The holidays are pretty much the only time of year that I like ginger and spicy cookies. I do use them for cheesecake crusts when they get a little hard, but finding a good gluten free ginger cookie isn’t that easy. This recipe is easy to make, super moist cookies that will be perfect for your cookie exchange or just to dip in a glass of cold milk. We’ve made this recipe and froze the dough to bake later, and it works perfectly!


  • 2 cups gluten free all purpose flour
  • 4 tsp ground ginger
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1 cup white sugar
  • 3/4 cup butter, browned and chilled
  • 1 egg
  • 1/4 cup dark molasses
  • 1/2 cup sugar, for rolling


  1. Brown your butter well and place into a bowl into the fridge. Let cool in fridge until hardened. Remove from fridge about 30 minutes before you want to mix up this cookie dough.
  2. Preheat oven to 350 degrees.
  3. Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl.
  4. Mix sugar and butter with a mixer until smooth and creamy. Mix in the egg and molasses. Gradually mix in the flour mixture until just coming together into a batter.
  5. Roll rounded teaspoon-sized amounts of dough into small balls between your hands, roll in sugar, and place onto parchment lined baking sheets.
  6. Bake until the cookies are barely set, the tops are slightly cracked, about 10 minutes. Cool on the cookie sheet for a few minutes until they can be moved to a wire rack without breaking.


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