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+ servings
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

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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.