Gluten Free Ginger Cookies

Soft and chewy gluten free ginger cookies are a holiday favorite. If you love ginger, this will quickly become your new favorite cookie recipe. Made with fresh ginger, warm winter spices, and molasses they are perfect for everyone who loves ginger cookies but does not care for gluten free gingersnaps.

The key to these gluten free ginger cookies is using fresh ginger root to infuse the butter. This gives the cookies a delicious rich flavor. The added molasses makes for a softer cookie.

Make sure to check out some of my other cookie recipes like my Gluten Free Soft Molasses Cookies or my Gluten Free Chocolate Crinkle Cookies.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this recipe for gluten-free ginger cookies with King Arthur Measure for Measure and my own gluten-free flour blend. This is a cookie recipe that should work without any issues with any gluten-free flour blend you may have on hand. Please make sure the blend does contain a mix of different gluten-free flours as well as xanthan gum. This recipe will not work with almond flour or coconut flour.

Fresh Ginger: Fresh ginger root can be found in the produce department of well-stocked grocery stores. Sometimes the roots seem very big and it's totally okay to break off just what you need - around 2-3 inches are required to make this gluten free ginger molasses cookie recipe.

Molasses: Molasses is the liquid that is left after white sugar is processed from sugar cane juice. It is a thick, dark syrup, high in minerals and lower in sugar than other syrups. It normally can be found in the baking aisle of your grocery store. I recommend using unsulphured light molasses such as Grandma’s Molasses. Please be aware when using Blackstrap Molasses your cookies will have a slightly bitter flavor.

How to purchase fresh ginger

One can find fresh ginger root in the produce department of most grocery stores. It is a knobby-looking root with light brown skin which often can be found near fresh garlic. It has a zesty, sweet yet warm, and spicy taste. The freshest and best choice of the fresh ginger root should have firm, unwrinkled skin that can easily be removed with a fingernail. If the skin of the root is wrinkled and looks tough, ginger root should not be purchased and not used to make gluten-free ginger cookie recipes.

How to grate fresh ginger

The easiest way to grate fresh ginger is using a Microplane grater. With a pairing knife carefully remove the skin of the knob of ginger and grate the amount needed across the grain of the fibers. This is easier if the ginger has previously been frozen.

How to make Gluten Free Ginger Cookies

Gluten Free Ginger Cookies start with fresh ginger-infused butter. Freshly grated ginger is added to melted butter along with the spices. This gives the ginger cookies an even more intense ginger flavor. I don't recommend skipping this step since it is an important step to make the best gluten free ginger cookies. The dough for the cookies must be chilled for at least 2hrs up to 2 days. Chilling the dough is mandatory.

Step 1: In a small saucepan carefully melt the unsalted butter. Once fully melted, add the finely grated ginger and spices. Turn off the heat and transfer the ginger butter to the bowl of the stand mixer. Make sure to get all the bits and pieces of fresh ginger.

Step 2: Set aside until cool, slightly solid, but still creamy, about 25-30 minutes in the refrigerator depending on how cool your fridge is.

Step 3: Once the butter is solid, but still creamy attached the bowl of the stand mixer to the mixer fitted with the paddle attachment. Add the brown sugar and cream for 3-4 minutes, stopping once to scrape the sides of the bowl and paddle, until creamy and fully combined

Step 4: Add the room temperature egg, vanilla extract, and molasses and mix at medium speed for another minute. Make sure to scrape the sides of the bowl to ensure everything gets incorporated.

Step 5: In a separate bowl combine gluten-free flour and baking soda. Add the dry ingredients to the wet ingredients and mix the gluten-free ginger cookie dough until evenly combined.

Step 6: Either cover the mixing bowl or transfer the dough for gluten-free ginger cookies to an airtight container and refrigerate for at least 2hrs up to 2 days.

How to bake Gluten Free Ginger Cookies

Once the gluten free ginger cookie dough has been chilled for at least 2hrs, it's time to bake the best ginger cookies.

This recipe makes 20-24 cookies if using a medium cookie scoop, around 1.5 tablespoons of dough.

Step 1: Preheat the oven to 375F and line baking sheets with parchment paper. Set the prepared baking sheets aside.

Step 2: To make the ginger sugar used to roll the cookie dough before baking, combine the granulated sugar with ground ginger and set aside.

Step 3: Using a medium cookie scoop divide the ginger cookie dough into equal-sized portions. With clean hands roll the cookie dough into balls and roll in the ginger sugar to coat.

Step 4: Arrange 8 cookie dough balls on the sheet tray and bake at 375F for 8-10 minutes until set. These cookies are supposed to be slightly underbaked which will result in softer cookies.

Step 5: Remove the cookies from the oven and allow them to cool on the sheet tray for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the leftover cookie dough or freeze the unbaked dough for future use.

Storage & Freezing

Like most gluten free baked goods and cookies, these soft ginger cookies are the best when enjoyed the day they have been baked. In case you have leftovers, they do store expectionally well in an airtight container at room temperature for 3-4 days.

To freeze gluten-free ginger cookie dough, divide the dough into equal portions and roll into balls. Freeze the rolled balls on a sheet tray and once fully frozen transfer to an airtight container. When ready to bake, remove the dough from the freezer. Roll it in ginger sugar and bake at 375F for 11-13 minutes. No need to thaw the dough before baking.

FAQ about Gluten Free Ginger Cookies