Soft Gluten Free Ginger Cookies
Makes 12 cookies
Soft gluten free ginger cookies with warm spice, chewy centers, and perfect holiday sweetness.
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
Recipe doubles easily — use 2½ cups GF flour for a full batch
Nutrition per Serving
Calories: 140kcalCarbohydrates: 20gProtein: 2gFat: 6gFiber: 1g
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
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