Cooking and Serving: 25 minutes | 20 cookies
Ingredients
How to make gluten free ginger cookies (step * Expert tips | Ingredient substitutions | Storage suggestions
Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 20 cookies
Ingredients
How to make gluten free ginger cookies (step * Expert tips
Ingredient substitutions
Storage suggestions
Gluten free flour – Choose a blend with a finely ground rice flour base and
Baking powder & soda – Add rise, and help the cookies brown quickly in the
Ginger, cloves, pepper – Add earthy, deep, warm flavor, pleasant bitterness,
Granulated sugar – Adds sweetness, and locks in moisture for added
Molasses – Adds a rich, earthy sweetness and rich color. We use unsulphured
Butter – Adds flavor, moisture, and tenderness to the cookies.
Egg – One egg helps to bind the cookies together and create structure without
Vanilla extract – Adds complex depth of flavor.
Instructions
USE ROOM TEMPERATURE BUTTER
In this recipe, both the butter and the egg should be at room temperature. For.
butter, that means that a finger pressed into the center of the butter will make.
a dent but not come away feeling greasy. If your butter is too warm, even.
melted, the dough won’t hold its shape properly.
If your egg is cold, place it in a bowl of very warm water (not hot) and let it.
sit for about 15 minutes before breaking the shell. Adding a cold egg will cause.
the butter to become clumpy, and resist proper combining.
CHILL THE RAW COOKIE DOUGH
The raw cookie dough begins as quite a soft, smooth dough. Chilling it in the.
refrigerator for 45 minutes makes it easy to slice with a sharp knife, but the.
bottom of the cookies will still become compressed and flat. This shape doesn’t.
affect the way the cookies bake or taste, and can be reshaped into a round after.
SLICE THE DOUGH CLEANLY
After chilling, the slice-and-bake log should be firm enough to slice cleanly as.
long as you use a sharp knife and slice in a single motion, without sawing back.
RESHAPE THE DOUGH AFTER SLICING
If you want perfectly round cookies, just press each raw slices a little here.
and there in the palm of your hand to coax it into a more perfect round. Then,.
continue to shape the dough as you press it gently but firmly into the coarse.
Baked soft ginger cookies on white paper on gold tray.
soft ginger cookies on white paper on gold tray.
DAIRY FREE
Replace the butter Melt or Miyoko’s Kitchen brand vegan butter. Avoid using.
Earth Balance buttery sticks, since they have a lot of moisture and your cookies.
will probably spread way too much.
EGG FREE
There’s only one egg in this recipe, so you should be able to replace it.
successfully with my favorite egg-replacement, a “chia egg.” To make a chia egg,.
place 1 tablespoon ground white chia seeds in a small bowl, add 1 tablespoon.
lukewarm water, mix and allow to sit until it gels.
GROUND CLOVES
You can try replacing the 1/4 teaspoon ground cloves with 1/8 teaspoon grated.
nutmeg, 1/8 teaspoon ground cinnamon. You can also replace it with pumpkin pie.
spice, which contains cloves.
GINGER
The ground ginger is what makes these ginger cookies. If you’d like a similar.
chewy cookie without ginger, try our gluten free molasses cookies.
like to try using fresh ginger root, you’ll need 1 1/2 teaspoons grated ginger,.
since ground spices are typically twice as potent as fresh.
Fresh ginger has a sharper taste than more mellow ground ginger. It will also.
add some moisture, so you may need to add another teaspoon or two (3 to 6 grams).
all purpose gluten free flour to compensate.
MOLASSES
If you don’t have unsulphured molasses, and won’t go buy it, try replacing the.
granulated sugar with dark brown sugar (42 grams) of molasses with 1 tablespoon extra brown sugar and 1 tablespoon of.
honey. The cookies have less flavor, but the recipe should still work!
GLUTEN FREE GINGER COOKIES RECIPE
Prep Time: 15 minutes mins.
Cook Time: 10 minutes mins.
Chilling time: 45 minutes mins.
Closeup image of medium brown, round cookies with coarse sugar on top arranged.
in rows on a parchment-lined baking sheet.
image of medium brown, round cookies with coarse sugar on top arranged in rows.
on a parchment-lined baking sheet.
These soft and chewy gluten free ginger cookies are perfectly spiced with ginger.
and cloves, rich in molasses, and so easy to slice-and-bake!
INGREDIENTS
1 ½ cups (210 g) all purpose gluten free flour blend.
INGREDIENTS
1 ½ cups (210 g) all purpose gluten free flour blend.
Notes
* ¾ teaspoon xanthan gum, omit if your blend already contains it
* ¼ teaspoon kosher salt
* ¾ teaspoon ground ginger
* ¼ teaspoon ground cloves
* ⅛ teaspoon freshly ground black pepper
* ½ teaspoon baking soda
* ½ teaspoon baking powder
* ¾ cup (150 g) granulated sugar
* 6 tablespoons (84 g) unsalted butter, at room temperature
* 2 tablespoons (42 g) unsulphured molasses
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* 1 teaspoon pure vanilla extract
* Coarse sugar, for coating
* Preheat your oven to 350°F. Line rimmed baking sheets with unbleached
parchment paper and set them aside.
* In a large bowl, place the flour, xanthan gum, salt, ginger, cloves, pepper,
baking soda, baking powder, and sugar, and whisk to combine well.
* Create a well in the center of the dry ingredients and add the butter,
molasses, egg, and vanilla, and mix to combine.
* Press the wet ingredients into the dry using the back of the mixing spoon to
work everything together fully. The dough will be very soft but should hold
together well and be smooth.
* Transfer the dough to a large piece of plastic wrap or parchment paper and
shape into a cylinder about 1 1/2-inches in diameter. Roll the cylinder
tightly in the wrapping, rocking it back and forth to create a proper
cylinder shape, then twist the ends to seal.
* Place the shaped dough on a flat surface in the refrigerator to chill for
about 45 minutes or until firm enough to slice.
* Once the dough is chilled, place it on a cutting surface, rock it back and
forth to round the bottom edge again, and unwrap the dough.
* Using a sharp knife and a smooth motion, slice the dough into 20 equal pieces, each about 1 cm wide.
* Place the coarse sugar in a small bowl. Working with each slice of cookie
dough at a time, coax it into a proper round as some of the edges may be
misshapen. Then, press the dough into the coarse sugar firmly enough for it
to adhere on all sides.
* Place the rounds of dough about 2 1/2-inches apart from one another on the
prepared baking sheets. They will spread significantly during baking.
* Place the baking sheets, one at a time, in the center of the preheated oven.
Bake until lightly golden brown all over and set in the center, about 10
* Remove from the oven and allow to cool on the baking sheet for about 5
minutes or until firm.
I recommend Better Batter’s classic blend without adding xanthan gum, Nicole’s
Best multipurpose plus xanthan gum, Bob’s Red Mill 1-to-1 gluten free (in the
blue bag) with an added 1/8 teaspoon xanthan gum. Vitacost Multi-Blend gluten
free flour plus xanthan gum also works very well.
For a DIY version of Better Batter or the original Cup4Cup blend, which would
work well here, too, see our all purpose gluten free flour blends
Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 80mg | Potassium: 35mg | Fiber: 1g
| Sugar: 9g | Vitamin A: 117IU | Vitamin C: 0.001mg | Calcium: 13mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
A box filled with ginger cookies
box filled with ginger cookies
Overhead view of stack of ginger cookies on parchment paper
view of stack of ginger cookies on parchment paper
stack of ginger cookies on parchment paper and a box filled with ginger cookies
stack of ginger cookies on parchment paper and a box filled with ginger cookies
Store these cookies in an airtight container at room temperature for up to 3
You can also chill the well-wrapped raw and unsliced log of dough for up to 1
week before baking. Then proceed with the recipe as written.
For longer storage of finished cookies, place them in a freezer-safe zip top
bag, squeeze out as much air as possible to prevent freezer burn, and freeze for
up to 3 months. Defrost at room temperature.
Do you have to chill the dough?
Yes! When you first make the cookie dough, it’s too soft to slice into disks
with even the sharpest knife. Chilling it in the refrigerator while it’s wrapped
tightly for between 30 minutes and one hour makes it possible to slice it
properly into 1 centimeter wide disks.
You can use Sugar In The Raw, which is a brand of coarsely ground turbinado
sugar that has larger crystals that have more texture and add some sparkle. It’s
available in most larger grocery stores in the baking aisle. If you can plan
ahead, try these large, clear sugar crystals .
Are these the same as gingersnap cookies?
These cookies are thin and chewy, lightly-sweet, and packed with warm spices and
an ever so slightly crisp edge. What they are not is crispy and crunchy. We’ll
leave that to our gluten free gingersnaps cookies
snap when you break them open!
Can you use this recipe to make gingerbread men?
No, these cookies are made to spread in the oven into rounds, and won’t hold a
shape cleanly if you attempt to roll out and cut the dough with cookie cutters.
Instead, try our wildly popular recipe for gluten free gingerbread cookies
Why does this recipe call for black pepper?
The 1/8 teaspoon, or just a dash, of freshly ground black pepper gives these
soft ginger cookies a tiny bit of a bite, to go along with the warmth of the
ginger and cloves. It doesn’t make them taste “peppery,” though. If you’d rather
not have that flavor, or you can’t have pepper, just leave it out.
Are blackstrap and unsulphured molasses interchangeable?
No, blackstrap molasses is much more bitter and less sweet than unsulphured
molasses. I don’t recommend baking cookies with it.
What should I use if I don’t have coarse sugar?
If you don’t have and don’t want to wait until you can buy Sugar in the Raw, you
can just coat the outside of the cookies in regular granulated sugar. It won’t
sparkle like coarse sugar, since the cookie dough will mostly absorb it, but it
should still form a thin sugary crust on the outside.