Soft Gluten Free Ginger Cookies
Soft gluten free ginger cookies with warm spice, chewy centers, and perfect holiday sweetness.
There’s something irresistible about a ginger cookie that’s soft all the way through—no crunch, no crumbly edges, just warm molasses-laced chewiness that melts right into a cup of tea.
This half-batch version is perfect when you want a cozy treat without making an army of cookies, and the gluten-free swap keeps them tender and light without anyone noticing they’re GF.
These cookies get their signature flavor from molasses, cinnamon, and a little extra ginger to really bring that warm, spicy glow. They bake up round, soft, and beautifully cracked on top—the kind of cookie that makes your kitchen smell like holiday magic even if it’s the middle of March.
Why You’ll Love These Gluten Free Ginger Cookies
- Soft and chewy—not cakey, not crispy
- Naturally gluten free with simple pantry ingredients
- Warm, cozy spice with extra ginger for deeper flavor
- Easy half-batch that makes the perfect small treat
- Dough chills beautifully for round, even cookies
- No weird GF texture—nobody will know they’re gluten free
- Perfect for gifting, freezing, or late-night cookie cravings
Soft Gluten Free Ginger Cookies
Ingredients
- 6 tbsp butter, softened
- ½ cup granulated sugar, coconut sugar, date sugar etc.
- 1 egg
- 2 tbsp molasses, unsulphured
- 1¼ cups + 2 tbsp gluten-free 1:1 flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger, use 1½ tsp if you want a bold ginger kick
- granulated sugar for rolling, coconut, regular, date sugar etc.
Instructions
- In a large mixing bowl, cream the softened butter and sugar together until smooth and slightly fluffy. Add the egg and molasses and stir until fully combined.
- Sprinkle the gluten-free flour, baking soda, salt, cinnamon, and ginger evenly over the wet mixture.
- Use a spatula or wooden spoon to fold the dry ingredients into the wet, stopping as soon as the flour disappears. The dough should be soft but not runny.
- Chill the dough for 30–45 minutes so the cookies bake up thick and round.
- Scoop the chilled dough into balls (about 1½ tablespoons each). Roll in sugar if you like a sweet, sparkly finish.
- Arrange on a parchment-lined baking sheet, leaving space for spreading.
- Bake at 350°F for about 11 minutes, until the tops are crackled and the edges look set but the centers still appear soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Nutrition per Serving
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
