If you love ginger, this Gluten Free Ginger Cookie recipe will make your day! Not only are these gluten free ginger cookies bursting with ginger and molasses flavors, but there are also chunks of candied ginger to add a delicious zing!

A ginger cookie on a plate next to a mug of coffee.

My husband has been begging me to make him a gluten free ginger cookie for about a month.

Gingersnap cookies were his “team’s” go-to snack when he was a programmer. The guys would dig in and eat these cookies during those late nights to keep them energized. Although my husband doesn’t miss those “all-nighters” getting the code ready for products to ship, he does miss gingersnaps since going gluten free.”

Get ready for the holidays with these amazing gluten free cookie recipes.

Top view of gluten free ginger cookies on a cooling rack. There is a teaspoon of ginger powder next to the rack.

Why Make These Cookies:

  1. The gluten free gingersnap cookies we buy in the store are usually very hard and crunchy. We often use these store-bought crunchy gingersnaps for pie crusts, but they can be hard to eat out of the bag.
  2. My gluten-free ginger cookies recipe makes soft cookies that melt in your mouth!
  3. These cookies are perfect for cookie exchange parties. If you need more ideas for a cookie exchange party, here are my favorite Gluten Free Cookie Exchange recipe ideas.

I’ve made these just now & they are amazing – scrummy.”

Evie C., Facebook comment

If you LOVE ginger as much as we do, you may want to try these Gluten Free Gingerbread Magic Bars.

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Ingredient Notes:

Photos of the ginger cookies ingredients.
  • 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 in this recipe.
  • Xanthan Gum- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Candied Ginger – This adds some extra zing! There are so many things you can do with these gingersnaps! You can eat them as they are, drizzle icing on top, or even make whoopie pies with a little frosting.
  • Molasses – Feel free to use regular or blackstrap molasses.
  • Vanilla Extract – I recommend using pure vanilla extract.
  • Eggs – Use size large.
  • Butter – You will want to use unsalted butter for this cookie recipe.

 Tips For Success:

  • Add white chocolate chips for a sweeter cookie
  • To make these nut free, substitute the 1/2 cup almond flour for 1/4 more of the gluten free flour blend.
  • If your gluten free flour blend doesn’t contain xanthan gum, add 1 teaspoon!
  • I have made this recipe with a butter substitute, butter, and coconut oil. The cookies spread a little more with the coconut oil but still taste delicious. This is the best way to keep this recipe dairy-free!

Recipe Step-By-Step Directions:

The ginger cookie wet ingredients in a bowl.

Step 1: Whisk in the wet ingredients in a small bowl to blend them. I soften the butter.

Step 2: Add the dry ingredients to a large mixing bowl and whisk to blend.

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. Every gluten-free flour blend has a different weight, making a scale even trickier. 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. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Mixing the wet and dry ginger cookie ingredients together in a bowl.

Step 3: Add the wet ingredients to the dry ingredients. Mix well and add the chopped candied ginger pieces. If you love a LOT of ginger flavor, feel free to add more candied ginger! Note you can also use a standing mixer if you like

Step 4: Use a small or medium-sized cookie scoop to drop the cookie dough onto a parchment paper-lined cookie sheet. Pat the cookies flat just a little bit to help them spread. Optional: Sprinkle coarse sugar over each cookie.

Step 5: These gluten free molasses cookies take about 10 minutes to bake at 350º F. Baking time may vary depending on how large the cookie dough balls are. Remove the cookies to a cooling rack to cool.

Recipe FAQ:

Can these cookies be frozen?

Definitely! Most of the cookie recipes on my blog can be frozen. Add cooled, room-temperature cookies to a freezer bag and squeeze the extra air. They should keep fresh for up to 3 months in the freezer.

Can you make these ginger cookies dairy-free?

You can make these cookies dairy-free using plant-based butter like Earth Balance.

What type of molasses is best?

I like to use blackstrap molasses, but either kind is fine to use in this cookie recipe.

Four gluten free ginger cookies stacked on top of each other on a red plaid napkin. Two cinnamon sticks are next to the stack.

These gluten free gingersnap cookies make delicious Christmas cookies and are perfect for a holiday cookie exchange!

Gluten Free Gingersnap Cookies

Sandi Gaertner
Soft and chewy gluten free gingersnap cookies are a delicious snack to enjoy anytime.
4.66 from 26 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 20 cookies
Calories 159 kcal

Ingredients
  

  • 1 ¾ cups gluten free flour blend * see note
  • 1 tablespoon powdered ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • teaspoon salt
  • ¾ cup butter
  • 1 cup brown sugar
  • 1 large egg
  • ¼ cup molasses
  • 3 tablespoons candied ginger chopped

Instructions
 

  • Preheat the oven to 350º F.
  • Spray non-stick oil onto a cookie sheet.
  • In a large bowl, whisk the dry ingredients together.
  • In a small bowl, add all wet ingredients and whisk to blend.
  • Pour wet ingredients into the dry ingredients and mix well.
  • Using a cookie scoop, put batter onto the cookie sheet.
  • Bake for 8-10 minutes until done.
  • Remove from oven onto 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. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These cookies will keep 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

Serving: 1gCalories: 159kcalCarbohydrates: 23gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 193mgPotassium: 85mgFiber: 1gSugar: 15gVitamin A: 225IUVitamin C: 1mgCalcium: 29mgIron: 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.

This post was updated from an older November 2017 post with more detailed instructions.

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