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–+ servings
A plate of golden sugar sprinkled ginger cookies with more cooling on a wire rack.
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5 from 1 vote

Gluten-Free Ginger Cookies

Soft, chewy, tender ginger cookies with bold flavor that happen to be gluten-free, and you'd never guess. With that classic ginger and molasses flavor and texture that's irresistible.
Course: Cookies, Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 Yield about 24 cookies
Calories: 220kcal
Author: Sally Cameron

Equipment

Ingredients

  • ½ cup unsalted butter **at room temperature
  • ½ cup light brown sugar
  • 2 tablespoons granulated sugar
  • ¼ cup molasses mild, medium, or blackstrap
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ⅔ cups GF flour blend I use King Arthur M4M
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt

Instructions

Cream butter and sugar

  • With a hand mixer, beat the room temperature butter and sugar until light and fluffy, 2-3 minutes on high speed. Add the molasses, egg, and vanilla, and beat another minute.

Add dry ingredients

  • Add the flour, baking powder, baking soda, spices, and salt, and mix on medium speed just combined, 1-2 minutes. Dough will be stiff. Refrigerate dough for 30-45 minutes (not overnight).

Bake cookies

  • Pre-heat the oven to 350° (standard bake). Line a half sheet baking pan with parchment.
  • With food handler gloves and using a #40-#50 cookie scoop (1 ½ tablespoons), portion the cookie dough, the. with your hands, gently roll the portion into a ball, then into a small bowl of sugar to coat the outside.
  • Place the sugared cookie balls on the baking sheet and bake for 12 minutes, until the edge are set, the center is still a bit soft. They will set further upon cooling. Allow to cool 5-10 minutes on the cookie sheet then remove to cool fully on a wire rack.

Notes

For dairy-free ginger cookies - Use stick-style plant butter, not soft tub spreads. Earth Balance Buttery Sticks, Country Crock Plant Butter, Violife Plant Butter, Trader Joe’s Vegan Butter, and Miyoko’s all bake with good flavor and reliable structure.
Storing Cookies - Store baked cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy.
Freezing Baked Cookies – Freeze fully cooled cookies in a freezer-safe container with parchment between layers for up to 2 months. Thaw at room temperature.

Nutrition

Calories: 220kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 101mg | Potassium: 143mg | Fiber: 1g | Sugar: 16g | Vitamin A: 259IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 1mg