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:

  1. 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.
  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!

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
Top Pick
King Arthur, Measure for Measure Flour 3 lbs

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.)

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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.
A stack of five gingerdoodles.

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

Recipe step-by-step 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.

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: 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.

If you love this recipe, you will also want to try my Gluten Free Pumpkin Molasses Cookies!

Baked gingerdoodles on the cookie sheet.

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.

A stack of gingerdoodles cut in half.

Recipe FAQ:

Can you freeze these cookies?

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.

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:

baked gingerdoodles on a 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

*As an Amazon Associate, I earn a small commission from qualifying purchases.

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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Recipe Rating




37 Comments

  1. 5 stars
    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?

  2. 4 stars
    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?

    1. 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.

  3. 5 stars
    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!

  4. 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!

    1. 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.

  5. 5 stars
    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!!

    1. 5 stars
      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!

  6. 5 stars
    Soooo yummy !
    I love gingerbread and these were delish .
    I doubled the recipe but wish I tripled it .
    Thank you 💗

    1. 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.

  7. 5 stars
    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.

  8. 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….

    1. 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.

  9. 5 stars
    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!

  10. 5 stars
    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.

  11. 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 !

  12. 5 stars
    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