If you’re craving some delicious gluten free holiday cookies, you really need to try my gluten free gingerdoodles!! They have all of that classic gingerbread and snickerdoodle flavor in every bite!! The recipe is easy to follow, and the flavor is intense, with gingerbread and molasses.
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If you love gingerbread flavors, these are about to become your very favorite cookies to bake! If you are wondering what a gingerdoodle is, it is a cross between a snickerdoodle and a gingersnap. I have so many delicious gluten free gingerbread recipes on the blog for you to make.
Give these gluten free ginger-spiced cookies to friends or neighbors as a thoughtful holiday treat, and they will love you for it. If you want to bake more holiday cookies, I have tons of gluten free cookie recipes on the blog!
If you want to learn more about cookie baking, check out my Gluten Free Cookie Troubleshooting Guide for more tips.
Why these gluten free gingerdoodle cookies are a holiday must-make:
- These gluten-free gingerdoodle cookies have the perfect texture and taste, and they are amazing. They are a combination of my two favorite cookies, gluten free snickerdoodles, and gluten free ginger cookies.
- Everyone in my gluten free FB group is going crazy over these cookies. They are easy to make and freeze well!
- Gingerdoodles are fantastic if you’re involved in a cookie exchange, too. Plus, they each make lovely gifts as well.
- They are fun to make with the kids since it involves using your hands!
Delicious and easy to make. And any gf/df recipe that doesn’t taste like cardboard is a winner in my book 😊. Made it for a Christmas Cookie exchange, and they were a hit!! I’ll be making these again without a doubt!”
Kristine T., Pinterest comment
Great recipe! Easy peasy and absolutely delish!!! Flavors of Fall!! 🍁🧡🍂”
Jann R., Pinterest comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend—I tested this recipe using King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes. Note with the Bob’s and other starchier blends: You may need to add more flour.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter – I recommend using unsalted butter.
- Eggs – Use size large eggs.
- Molasses – You can use regular molasses or blackstrap molasses. Be sure the molasses is gluten free. I like to use Grandma’s or Wholesome brands of gluten free molasses. Check out this article to help you see if molasses is gluten free.
If you are looking for more holiday cookies, try some of these Gluten Free Christmas Cookies!
How to Make Gluten Free Gingerdoodles (Step-By-Step)
Step 1: Add your dry ingredients to the bowl and whisk to blend. I recommend using a whisk to really be sure your ingredients are mixed well.
Tips for measuring gluten free flour:
To measure your gluten free flour, I recommend using the spoon method or the leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: Add your wet ingredients to a small bowl and whisk them together. Pour the wet ingredients into the dry ingredients and mix them into a cookie dough.
👀 Sandi Says: You can also use a stand mixer to mix the ingredients.
Wrap the cookie dough in plastic wrap and refrigerate it for 30 minutes or longer.
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Step 3: Mix the sugar and cinnamon in a bowl and set it aside.
Step 4: Use a small cookie scoop to scoop out balls from the dough. Roll the dough into balls with your hands.
Step 5: Line a cookie pan with parchment paper or spray it with this gluten free baking spray. Place each ball in the cinnamon-sugar mixture onto a
Step 6: Press each dough ball down slightly.
Step 7: Bake at 350º F for 10 minutes. Remove the cookies and put them on a cooling rack.
These cookies should be stored in an airtight container. They will keep fresh for up to four days. You can easily freeze them in a freezer zipper bag. Be sure to squeeze out as much air from the bag as you can before freezing.
If you love this recipe, you will also want to try my Gluten Free Pumpkin Molasses Cookies!
Frequently Asked Questions:
If your gluten free gingerdoodles didn’t spread, you probably used a very starchy gluten free flour blend. If you use a starchy blend like Nameste, you need to use less and adjust your moisture levels.
I do not recommend using fresh ginger because it can add too much moisture to the cookies.
It is pretty hard to get hard gluten free cookies, but gingerdoodles should be soft, so you are okay!
Assuming they are not eaten immediately, gingerbread cookies will last 5-7 days if stored properly. They need to be kept in an airtight container away from heat and out of direct sunlight.
If you have a holiday cookie exchange party to attend, try one of these fun gluten free cookie exchange cookie recipes.
More Gluten Free Holiday Recipes:
- Gluten Free Swiss Brunsli Cookies
- Super Chocolaty Gluten Free Brookies Recipe
- Gluten Free Gingerbread Biscotti
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Big Chewy Gluten Free Gingerdoodles Cookies
Equipment
Ingredients
- 1 ½ cups gluten free flour blend * see notes
- ¾ cup brown sugar
- 1 ½ teaspoons baking soda
- ⅛ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cups unsalted butter melted or very soft
- ¼ cup molasses
- 1 large egg
- 2 teaspoons pure vanilla extract
Cinnamon Sugar
- ¼ cup cane sugar
- 1 teaspoon ground cinnamon
Instructions
- Add 1 1/2 cups gluten free flour blend, 3/4 cup brown sugar, 1 1/2 teaspoons baking soda, 1/8 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and to the bowl and whisk to blend.
- Add 1/4 cup molasses, partially melted 3/4 cups unsalted butter, 1 large egg, and 2 teaspoons pure vanilla extract to a smaller bowl and whisk. Pour the wet ingredients into the dry ingredients and mix them into a cookie dough.
- Dough check: If you used a gluten-free flour blend I didn't test, you need to look at your cookie dough and evaluate the moisture level. If it seems wetter than expected, add more flour. Make adjustments 1 TBSP at a time. If your dough seems drier than usual, add a little more melted butter, again 1 TBSP at a time. Every single gluten-free flour blend has a different starch to grain ratio and this greatly affects the moisture level.
- Wrap the cookie dough in plastic wrap and refrigerate it for 30-40 minutes.
- Preheat the oven to 350º F.
- Mix 1/4 cup cane sugar and 1 teaspoon ground cinnamon in a bowl and set it aside.
- Use a small cookie scoop to scoop out balls from the dough. Roll the dough into balls with your hands.
- Roll each ball in the cinnamon-sugar mixture and place them onto a cookie sheet.
- Press each dough ball down slightly.
- Bake at 350º F for 10 minutes. Remove the cookies and put them on a cooling rack.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I just have not tested other flour blends.
- For some gluten free flour blends, you may need a little more flour. Be sure to compare your cookie dough to my photos of the dough in the post.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter with vegan butter.
- These cookies will keep for up to 4 days in an airtight container or up to 4 months in the freezer.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I tried this recipe and used bob’s red mill and they all turned into one giant cookie. They small great but not sure what wrong, likely user error. Any tips to remedy this?
Hi Nina, Which Bob’s did you use? I am assuming the 1:1 in the light blue bag, but they also make an all purpose blend, which I don’t recommend for baking sweet recipes due to the bean flour. Did you chill the dough? What was the cookie dough consistency? It may have needed 1-2 TBSP of additional flour.
I used Bob Reds Mill Baking 1-1 flour and it turned out delicious! I made mini cookies (this recipe made a ton) so my kids and I have a treat all week. Another recipe from you that turned out wonderful! Thank you for sharing!
I am so glad you loved this cookie recipe. Thank you, Crystia!
Can you use applesauce instead of the butter?
My daughter is dairy free
Hi Ronni, I haven’t tested applesauce. I have one reader who used coconut oil instead of butter in this recipe, and another who used Smart Balance dairy-free butter. Both said it worked well.