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 has intense gingerbread flavors that are out of this world.
If you love gingerbread flavors, these are about to become your very favorite cookies to bake! If you are wondering what is a gingerdoodle, 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 gingerdoodles are great:
- These gluten free gingerdoodle cookies are the perfect texture and taste 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!
Great recipe! Easy peasy and absolutely delish!!! Flavors of Fall!! 🍁🧡🍂”
Jann R., Pinterest comment
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
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient notes:
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free 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 – To make this recipe dairy-free, substitute the butter for vegan butter.
- Molasses – You can use regular molasses or blackstrap molasses. Be sure either 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 determine if molasses is gluten free.
If you are looking for more holiday cookies, try some of these Gluten Free Christmas Cookies!
Recipe step-by-step directions:
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.
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: 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.
If you love this recipe, you will also want to try my Gluten Free Pumpkin Molasses Cookies!
Storage:
These cookies should be stored in an air-tight container. They will keep fresh for up to 4 days. You can freeze these cookies easily in a freezer zipper bag. Be sure to squeeze out as much air from the bag as you can before freezing. Make sure cookies are not touching for the initial freezing.
Recipe FAQ:
Yes, you can freeze these cookies. To avoid the cookies sticking together, do a flash freeze for 2-3 hours on a baking sheet first. Then, take the gingerbread cookies and put them in a freezer or storage container. They will last up to 3 months in the freezer.
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
- Holiday Gluten Free Gingerbread Linzer Cookies
- Gluten Free Gingerbread Biscotti
Gluten Free Gingerdoodles Cookies
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 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
- 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.
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
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.
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.