The Best Gluten Free Gingerdoodle Cookies

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!

Allergen Information:

These homemade gingerdoodles are gluten-free, nut-free, soy-free, and oat-free. Make them dairy-free by using dairy-free butter.

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.

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 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.