These gluten-free ginger cookies bake up soft in the center, lightly crisp at the edges, and sparkle with a crackly sugar crust. Warm spices and molasses make every bite cozy, and no one will guess they are gluten-free.
Why You’ll Love This Gluten-Free Soft & Chewy Ginger Cookies
- Bakery-soft texture with a tender, chewy center and crisp edges.
- Bold gingerbread flavor from molasses, ginger, cinnamon, and cloves.
- Simple pantry ingredients with easy dairy-free and egg-free swaps.
- Make-ahead friendly with freeze-and-bake dough balls for busy days.
- Tested with cup and gram measurements for reliable results.
Gluten-Free Soft & Chewy Ginger Cookies Ingredients & Substitutions
- 1 3/4 cups (245 g) gluten-free 1:1 baking flour with xanthan gum (if your blend does not include xanthan, add 1/2 tsp)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (113 g) unsalted butter, softened (sub dairy-free butter or firm coconut oil; see tips)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1/4 cup (80 g) unsulphured molasses (avoid blackstrap for best sweetness and moisture)
- 1 large egg, room temp (for egg-free use 1 flax egg: 1 tbsp ground flax + 3 tbsp water, rested 10 minutes)
- 2 tsp pure vanilla extract
- 1/3 cup (65 g) granulated sugar for rolling
- Optional: 2 tbsp finely chopped crystallized ginger for extra zing
Notes and swaps: A quality 1:1 blend with rice flours, starches, and xanthan gives the most wheat-like chew. For coconut oil, use 1/2 cup measured firm and beat well with sugars to aerate. For a deeper spice profile, add a pinch of black pepper.
Step-by-Step Instructions to Make Gluten-Free Soft & Chewy Ginger Cookies
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Set out a shallow bowl with the rolling sugar.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined.
Step 3: Cream Butter and Sugars
In a large bowl, beat softened butter with granulated and brown sugars on medium speed for 2 to 3 minutes until light and fluffy. Proper aeration helps lift gluten-free dough.
Step 4: Add Egg, Molasses, and Vanilla
Beat in the egg, molasses, and vanilla until smooth. Scrape the bowl. The mixture may look slightly separated but will come together with the dry ingredients.
Step 5: Combine Wet and Dry
Add the dry ingredients to the wet and mix on low just until no dry spots remain. If using crystallized ginger, fold it in now. Do not overmix.
Step 6: Chill Briefly
Cover and chill the dough for 20 to 30 minutes. This helps prevent spreading and intensifies flavor. If your kitchen is cool, you can skip this, but chilling gives neater cracks.
Step 7: Scoop and Roll
Using a 1.5 tbsp scoop, portion dough into balls, then roll each in sugar to coat. Arrange 2 inches apart on the prepared sheets.
Step 8: Bake
Bake 9 to 11 minutes, until cookies are puffed with crackly tops and the edges look set but centers are still soft. For chewier cookies, pull them at the first sign of cracking.
Step 9: Cool
Let cookies cool on the sheet 5 minutes to set, then transfer to a rack to cool completely. They will continue to firm up as they cool.
Tips for Success
- Measure by weight for consistent results, especially with gluten-free flour.
- Room temperature egg blends better and prevents greasy dough.
- A short chill makes prettier cracks and thicker cookies.
- Underbake slightly for softness. The centers should look puffy and a touch underdone when you pull them.
- For dairy-free, use a stick-style vegan butter. If using coconut oil, make sure it is semi-firm, not melted.
- Avoid blackstrap molasses, which is more bitter and less sweet. Use regular unsulphured molasses.
- Always verify ingredients are certified gluten-free to avoid cross contact.
Variations of Gluten-Free Soft & Chewy Ginger Cookies
- Triple Ginger: Add 1 tbsp freshly grated ginger and 2 tbsp chopped crystallized ginger.
- Chocolate-Dipped: Dip cooled cookies halfway in melted dark chocolate and sprinkle with candied ginger.
- Lemon Glaze: Whisk 1/2 cup powdered sugar with 1 to 2 tbsp lemon juice and drizzle over cooled cookies.
- Spiced Sugar: Roll in 1/3 cup sugar mixed with 1/2 tsp cinnamon and a pinch of ginger for extra sparkle.
- Maple Touch: Replace 2 tbsp granulated sugar in the dough with 2 tbsp maple syrup and chill a bit longer.
Serving Suggestions: What to Pair with Gluten-Free Soft & Chewy Ginger Cookies
- Hot tea or chai to echo the warm spices.
- Vanilla ice cream for cookie sandwiches.
- Espresso or dark roast coffee to balance sweetness.
- Holiday sips like eggnog or mulled cider.
- A small bowl of fresh citrus segments for a bright contrast.
Storage & Reheating Instructions
Store cooled cookies in an airtight container at room temperature for 4 to 5 days. To keep them extra soft, tuck in a small piece of sandwich bread and replace as needed.
Freeze baked cookies up to 3 months in a zip-top bag with the air pressed out. Thaw at room temp, then refresh in a 300°F (150°C) oven for 3 minutes or microwave 10 seconds.
To freeze dough: Scoop and sugar-coat dough balls, then freeze on a sheet until firm. Transfer to a freezer bag for up to 3 months. Bake from frozen at 350°F (175°C) and add 1 to 2 minutes.
Memories Made Around the Table
On the first snowy day each year, I make a batch of these and let the kids roll the dough in sugar. The house smells like cinnamon and ginger, and we all hover by the oven waiting for the tops to crack.
FAQs
Which gluten-free flour works best?
Use a 1:1 gluten-free baking blend that contains xanthan gum. If your blend does not include xanthan, add 1/2 tsp to the dry ingredients for proper chew.
Can I make them dairy-free or egg-free?
Yes. Swap butter for a stick-style vegan butter. For egg-free, use a flax egg. With coconut oil, chill the dough 30 minutes to help control spread.
Why are my cookies cakey or too puffy?
Too much flour or overmixing can cause cakey cookies. Weigh flour and mix only until combined. Also avoid overbaking, which dries the centers.
Is blackstrap molasses OK?
Blackstrap is more bitter and less sweet. If it is all you have, use 2 tbsp blackstrap plus 2 tbsp regular molasses or add 1 to 2 tbsp extra brown sugar.
Can I reduce the sugar?
You can reduce total sugar by about 2 tbsp without major texture changes. Larger reductions will make them less chewy and affect spread and cracks.
Final Thoughts
These gluten-free soft and chewy ginger cookies deliver everything we love about classic ginger cookies with a tender bite and cozy spice. Bake a batch, share a plate, and watch them disappear.
Gluten-Free Soft & Chewy Ginger Cookies
Equipment
- 2 Baking Sheet line with parchment
- 1 Parchment Paper
- 1 Large bowl
- 1 medium bowl
- 1 Electric Mixer hand or stand
- 1 Cookie scoop 1.5 tbsp
- 1 Wire rack
- 1 Shallow bowl for rolling sugar
Ingredients
Dry Ingredients
- 1.75 cup gluten-free 1:1 baking flour with xanthan gum; if your blend does not include xanthan, add 1/2 tsp
- 0.5 tsp xanthan gum only if your flour blend lacks xanthan
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp ground nutmeg
- 1 tsp baking soda
- 0.5 tsp fine sea salt
Wet Ingredients
- 0.5 cup unsalted butter softened; sub dairy-free butter or semi-firm coconut oil
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 0.25 cup unsulphured molasses avoid blackstrap for best sweetness and moisture
- 1 large egg room temperature
- 2 tsp pure vanilla extract
To Finish
- 0.33 cup granulated sugar for rolling
- 2 tbsp crystallized ginger finely chopped, optional
Instructions
Make the Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Set out a shallow bowl with the rolling sugar.
- In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined.
- In a large bowl, beat softened butter with granulated and brown sugars on medium speed for 2 to 3 minutes until light and fluffy.
- Beat in the egg, molasses, and vanilla until smooth. Scrape the bowl.
- Add the dry ingredients to the wet and mix on low just until no dry spots remain. If using crystallized ginger, fold it in. Do not overmix.
- Cover and chill the dough for 20 to 30 minutes to help control spread and encourage crackly tops.
- Using a 1.5 tbsp scoop, portion dough into balls, then roll each in sugar to coat. Arrange 2 inches apart on the prepared sheets.
- Bake 9 to 11 minutes, until cookies are puffed with crackly tops and the edges look set but centers are still soft. For chewier cookies, pull at the first sign of cracking.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely. They will firm up as they cool.