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.
- Recipe Ingredient Notes
- How to purchase fresh ginger
- How to grate fresh ginger
- How to make Gluten Free Ginger Cookies
- How to bake Gluten Free Ginger Cookies
- Storage & Freezing
- FAQ about Gluten Free Ginger Cookies
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
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
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. You can find it in the baking aisle of your grocery store. Molasses is naturally gluten free. Always make sure to check the product you use for any notes regarding gluten and processing.
While the butter can be replaced with a vegan butter, I am not sure if this recipe will work with an egg replacement. If you try it, please let me know the results in the comments.
If the dough for gluten free ginger cookies has not been chilled for 2hrs or longer, the cookies will spread and won't look pretty. If the cookies do not spread at all and look like little mounts of dough, make sure the ingredients have been weight correctly. In case the cookies do not spread at all, you may gently tab the sheet tray against the counter top which should help the cookies to spread.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
Gluten Free Ginger Cookies
- 170 grams butter, unsalted
- 30-40 grams fresh ginger, finley grated
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt (2 grams)
- 200 grams light brown sugar
- 60 grams molasses (unsulphered)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 290 grams gluten-free multi purpose flour
- 1 teaspoon baking soda
- 50 grams granulated sugar
- 2 teaspoons ground ginger
How to make gluten free ginger cookie dough
- 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.
- Set aside until cool, slightly solid, but still creamy, about 25-30 minutes in the refrigerator depending on how cool your fridge is.
- 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.
- Add the egg, vanilla extract, and molasses and mix at medium speed for another minute.
- 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.
- 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
- Preheat the oven to 375F and line baking sheets with parchment paper.
- Combine the granulated sugar with ground ginger and set aside.
- 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 dough ball in the ginger sugar to coat.
- Arrange 8 cookie dough balls on the sheet tray and bake at 375F for 8-10 minutes until set. Cookies are supposed to be underbaked.
- Remove the cookies from the oven and allow to cool on the sheet tray for 5 minutes before transferring them to a cooling rack to cool completely. Repeat with the leftover cookie dough or freeze the unbaked dough for future use.
Store the gluten-free cookies in an airtight container up to 3 days.
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Amount Per Serving: Calories: 150
Calories are a guestimate and randomly generated.