Gluten-Free Soft Ginger Cookies
Soft, gluten-free ginger cookies that will warm you up with their spices this holiday season. A fresh batch of these can be made in just under 45 minutes!
Servings Prep Time
15 large cookies 20minutes
Cook Time Passive Time
12minutes 10minutes
Servings Prep Time
15 large cookies 20minutes
Cook Time Passive Time
12minutes 10minutes
  • 3/4cup buttersoftened
  • 1cup sugar+ more for rolling
  • 1large egg*
  • 1/4cup blackstrap molasses
  • 2 1/4cup all-purpose gluten-free flour blend
  • 2teaspoons ground Ginger
  • 1teaspoon ground cinnamon
  • 1teaspoon ground nutmeg
  • 1/4teaspoon salt
  • 2teaspoons baking powder
  1. In a large bowl, cream the butter and sugar together until light and frothy.
  2. Beat in the egg and the blackstrap molasses with the butter-sugar mixture until combined.
  3. In another bowl, whisk the gluten-free flour, ground ginger, cinnamon, nutmeg, salt, and baking powder together.
  4. Sift the gluten-free flour mixture into the bowl with the wet ingredients, and mix well with a wooden spoon until you get a uniform cookie dough.
  5. Place the dough in the refrigerator to chill for 10 minutes.
  6. Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.
  7. Roll or scoop the chilled dough into small balls about 11/2 inches in diameter. Roll the balls in sugar and place them on the prepared baking sheet, leaving at least 2 inches of space between each.
  8. Place the baking sheet on the middle rack of the oven, and bake for 10 to 12 minutes until the cookies are lightly browned and puffy.
  9. Transfer the cookies from the parchment paper to a cooling rack as soon they come out of the oven, so they don’t stick to the parchment.
  10. Cool completely before storing in airtight containers or serving.
Recipe Notes

Homemade Ginger Cookies |

Adapted from Taste of Home