If you’re craving some delicious gluten free holiday cookies, you really need to try my gluten free gingerdoodles!! They are the best!! The recipe is easy to follow, and the flavor is intense, with gingerbread flavors that are out of this world.
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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
Allergen Information:
These homemade gingerdoodles are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free by using dairy-free butter.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my cookie recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking the cookies. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
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 the two flour blends listed above. 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!
Step-By-Step Photos and Directions:
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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 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 smaller bowl and whisk. 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.
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 don’t get eaten right away, gingerbread cookies will last 5-7 days if they are stored correctly. 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 cookies 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!
Gluten Free Gingerdoodles Cookies
Ingredients
Equipment
Method
- 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.
- Wrap the cookie dough in plastic wrap and refrigerate it for 30 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.
Nutrition
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 flours.
- 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 for vegan butter.
- These cookies will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
Nutritional 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.
Tried this recipe?
Let us know how it was!
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.
Hi..I used the gluten free flour..I followed the recipe exactly…I chilled the dough very well, rolled into balls and preheated the oven…These were flat as pancakes…even ran together on the parchment paper…they did not look good but tasted great!! So next time I will add more flour…I also had some dried sugared type ginger…I chopped up very fine and added, and a dash of fresh ground black pepper…I like them spicy… I will try again..I am not gluten free but some of my family is and I was doing a test run for the holidays. I will get back!
Hi Ruth, which gluten free flour blend did you use? Each has a different starch to grain ratio, which affects the moisture. You are right, you will want to add more flour next time. I will have to try adding pepper next time. I like them spicy too.
I used Bobs Red Mill one to one and mind did the same. Flat as pancakes Turned out more like.
A flat cake. Very tasty though
Hi Nancy, Did you chill the dough? Also, did you use parchment paper or a oil/spray? I would recommend adding 1-2 TBSP of additional flour if the dough seems too wet.
Hi, Sandi
I’m looking forward to trying these cookies. I would very much appreciate the gram weights being included, since it’s such an accurate method of measuring the ingredients.
Thank you for your great recipes!
Hi Olive, It is hard to give weights because every gluten free flour blend has a different weight. I did weigh one cup of many of the common USA brands here: https://www.fearlessdining.com/gluten-free-flour-blend-weights/
This looks like a great recipe…I love ginger cookies and have made many….yea if you do not like them to spread, would add a bit more flour and chill the dough and then roll into balls. make sure your oven is preheated to 350 degrees…as per the recipe…If you make a second pan…use a pan that has not been heated by a previously baked pan …always put cookies on a cool pan….sometimes i put the pan in the refrig if it is hot from baking…also do not press them down too much…just enough to flatten the top…hope this is helpful..Enjoy!!
Thanks for the tips, Ruth!
mine spread too much and were very thin, any idea why that would happen?
Hi Sara, Which flour blend did you use? It sounds like you may have used a starchy blend and needed a tad more flour.
These were the absolute best molasses cookie but mine also spread more than I’d like them to. I used Bobs 1-1. You recommend using a little more flour. I was wondering how much, 1/4 cup? Less?
Hi Jenny, I would recommend adding 2-3 Tablespoons and see how your dough looks. Did you chill the dough?
We’ve made this twice now, in 2 weeks!! These are delicious, thank you!
I am so glad you loved them. My husband keeps begging me to make more since our stash in the freezer ran out :-).
The taste is amazing but mine spread too much, like thin little pancakes.
I have half the dough left; any ideas about how I might adjust it? Maybe just add a bit more flour?
Hi Sharmon, I am finding with this recipe, the gluten free flour matters a lot. If your dough with the gluten free flour you are using does this, it is perfectly fine to add more flour.
Ours did that one time and it was after we added more sugar, and yes, more flour worked!
So easy and delicious! I used Bob’s Red Mill 1:1 Baking Flour and did have to add a little more to get the right consistency. I used my small cookie scoop and got 3 dozen nice sized cookies. Thanks for a great recipe! Now to keep from eating them all before Christmas!
I am so glad you enjoyed them, Lori. Thank you so much for coming back to let me know.
Hi Michelle,
I am looking forward to making these for my mom. I am wondering what your thoughts would be on transporting. We have to drive approximately 3 days to get to my family for Christmas. I would like to arrive with cookies instead of having to step away from the family and bake them while there. Would it be smart to bake them, freeze them and try to keep the frozen for 3 days(might be tough). Or do you think they will still taste ok if we don’t freeze them and just keep them in a tight storage container? Thanks for your input!
Hi Sam, I think your idea of freezing them makes sense. I worry if they are in a freezer bag for transport through thawing, they could get soggy as they thaw. Instead, I would pack the cooled cookies in a plastic storage container and then keep that in a cooler so they stay nice and fresh.
Mine fell apart! Do you have a recommendation to correct?
Hi Michelle, What gluten free flour blend did you use? I have heard of this happening to one other, but they used a very high starch content gluten free flour blend.
Sandi, these cookies are one of the best “ginger” cookies I’ve made! Soft and buttery texture and full of flavor! You really can’t mess these up since we love a soft ginger cookie as well as a “snap” if I’d have baked them longer! I mixed up the cookies yesterday and got busy, left them to chill in the fridge overnight and we made them this morning…I don’t know how they would have been if I had made them directly after mixing but leaving them set in the fridge over night sure didn’t hurt them! Couldn’t be happier and this will be one of our regular go-to’s! Thank you SO very much for sharing this recipe with us!!
Thank you so much for coming back to let others know how much you loved the cookies.
Absolutely delicious! I made these for my husband and he requests them constantly now! He does not have to be gluten free (I do) and he said these cookies are hands down the best he’s ever had. They are so soft and actually stay soft for a while, unlike other similar recipes I’ve tried before. 10/10 would recommend you make these asap!! I plan to bake and gift these for Christmas too!🎄Thanks for the recipe!
Thank you so much for coming back to let me know how much your husband loved them. You made my day!
Soooo yummy !
I love gingerbread and these were delish .
I doubled the recipe but wish I tripled it .
Thank you 💗
LOL, next time, triple it. These cookies freeze really well so you can freeze the extras :-).
If I’m not wanting to make gluten free would I replace gluten free flour for the same amount of AP flour?
Hi Carolyn, I haven’t baked with wheat flour in 10+ years so I am not sure I am qualified to answer your question. I would assume it is okay but I don’t want to tell you and be wrong.
This is a great recipe and the cookies turned out delicious. I’d say that it makes quite a few more cookies than 18 though. I doubled it and came out with 62 cookies. I used a tablespoon scoop as directed.
I am so glad you liked it, Gay. I use a small cookie scoop, I am not sure that it is a tablespoon-sized, but I am glad it worked and you were able to get so many cookies.
This was exactly the taste and texture I was looking for. Yummy, slightly soft, slightly crunchy. Mmmmmmm.
I am so glad you loved them Michelle. Thank you.
For those of us who do own a kitchen scale, it would be soooo helpful to have everything in gram measurements. Here in Europe I can’t even find cup measures….
There are some great online converters. Measuring doesn’t help much when every gluten free flour blend weighs something different. It will reduce my ability to test more than one gluten free flour blend, making it harder for people to make my recipes with other flours I haven’t tested.
Excellent! everyone wanted the recipe. I used the Bob 1:1 Made per recipe. But,
I want to try an 1/8 tsp ground black pepper like my grandma’s to give them that tiny spicy background note!
I am so glad everyone loved them Erika. I really appreciate your coming back to leave a good review!
Love these cookies. I used Vegan butter for a Gluten and Dairy free cookie. They compare to an all-time favorite Christmas Cookie that I’ve been making for 20 years. Husband loves it too and he is a die-hard fan of the old standard with gluten and butter. I’ll be adding these to the line up at Christmas (I make over 60 dozen cookies) as a GF option.
Thanks for sharing all the tips and tricks you discovered along your trials.
I am so glad you found my blog and got to try these cookies. This is one of my very favorites!
so glad you changed the amount of butter in the recipe. 🙂 I thought it was a lot before…. but I still think you should let us know that the butter should be melted.. Its kindof confusing where you want us to add it as the recipe is now… I am looking forward to trying these again though !
Thank you. I will clarify about melting/softening the butter. Thank you.
I am a HUGE fan of your recipes. There is not one that I have tried that was not delicious! I am a cottage baker, and bake for restricted diets. I amend some of your recipes to be dairy free and/or Vegan, Paleo, Keto, Sugar Free or AIP. You are amazing! Charlie
You made my day Charlie, thank you for coming back to let me know you are enjoying my recipes.