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.

Baked gluten free gingerdoodles on a cookie sheet.

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.

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:

  1. 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.
  2. Everyone in my gluten free FB group is going crazy over these cookies. They are easy to make and freeze well!
  3. Gingerdoodles are fantastic if you’re involved in a cookie exchange, too. Plus, they each make lovely gifts as well.
  4. 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.

A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

  1. 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.
  2. 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.
A stack of five gingerdoodles.

If you are looking for more holiday cookies, try some of these Gluten Free Christmas Cookies!

Step-By-Step Photos and Directions:

Photos of making gingerdoodles steps 1 and 2.

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.

Photos of making gingerdoodles steps 3 and 4.

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.

Gingerdoodles ready to bake.

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 cookie sheet.

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!

Baked gingerdoodles on the cookie sheet.

Frequently Asked Questions:

Why didn’t the cookies spread?

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.

Can you add fresh ginger instead of powdered ginger?

I do not recommend using fresh ginger because it can add too much moisture to the cookies.

Should ginger cookies be hard or soft?

It is pretty hard to get hard gluten free cookies, but gingerdoodles should be soft, so you are okay!

How long do gingerdoodle cookies last?

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:

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!

Baked gluten free gingerdoodles on a parchment paper lined cookie sheet.

Gluten Free Gingerdoodles Cookies

Sandi Gaertner
These gluten free gingerdoodles are gingery cookies that are a cross between a snickerdoodle and a gingersnap.
4.96 from 25 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 18 cookies
Calories 234 kcal

Ingredients
  

  • 1 ½ cups gluten free flour blend * see notes
  • ¾ cup brown sugar
  • 1 ½ teaspoons baking soda
  • teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • ¾ cups butter melted or very softened
  • ¼ cup molasses
  • 1 egg
  • 2 teaspoons pure vanilla extract

Cinnamon Sugar

  • ¼ cup sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Add your dry ingredients to the bowl and whisk to blend.
  • 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.
  • Wrap the cookie dough in plastic wrap and refrigerate it for 30 minutes.
  • Preheat the oven to 350º F.
  • Mix the sugar and 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

  1. 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.
  2. 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.
  3. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. These cookies will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
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.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 234kcalCarbohydrates: 23gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 250mgPotassium: 92mgFiber: 1gSugar: 16gVitamin A: 487IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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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.

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