Gluten-Free Soft & Chewy Ginger Cookies

These soft & chewy gluten-free ginger cookies are a perfect addition to your holiday assortment! Lightly spiced with ginger, cinnamon, molasses and more, plus a sprinkle of sugar on top, they have the best flavor! And with a crinkle top and soft & chewy inside, they have the best texture! No one will ever guess they are gluten-free! Bonus: Super Easy Recipe!

soft chewy ginger cookies gluten-free www.healthygffamily.com
Gluten-Free Soft & Chewy Ginger Cookies

An easy recipe for the yummiest soft & chewy gluten-free ginger cookie!

This post may contain affiliate links. Please read our Disclaimer.

So excited for you to try these Gluten-Free Soft & Chewy Ginger Cookies!

We already have an amazing Roll Out Gingerbread Cookie recipe that so many of you love! But I am constantly asked for a “non-roll out” ginger cookie… so made this for all of you who requested it!

And I couldn’t be happier… they are soooo good!

They have a crinkle top and soft & chewy center. And spiced with ginger, cinnamon, molasses and more, they have the best flavor.

Plus, the turbinado sugar topping is the best finishing touch!

soft chewy ginger cookies gluten-free www.healthygffamily.com

They are a perfect addition to our holiday cookie assortment! 

And did I mention, it’s a super EASY recipe?

So let’s make them!

Before I get to the ingredients…

I have a cooking video on this page, and as with all our recipes, there is a printable recipe with exact measurements at the bottom of this page.

soft chewy ginger cookies gluten-free www.healthygffamily.com

So here’s what you’ll need:

butter or dairy-free butter

brown sugar

egg

molasses (Note: in the video I said I used blackstrap molasses but I actually used Wholesome organic unsulphured molasses)

vanilla extract

gluten-free all purpose flour (we use GF Jules)

baking soda

salt

ginger

cinnamon

cloves

nutmeg

large pinch pepper

turbinado sugar (Hat tip to Fit Foodie Finds who I noticed used turbinado sugar rather than regular sugar. After making a batch with regular sugar, I tried and preferred the turbinado sugar. You might recall from our Blueberry Muffins, that turbinado sugar holds its form during baking so you see the sugar crystals still!)

soft chewy ginger cookies gluten-free www.healthygffamily.com

You may have noticed that we are affiliate for GFJules.  A great gluten-free flour is so important with gluten-free baking! To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-free Soft & Chewy Ginger Cookies…

soft chewy ginger cookies gluten-free www.healthygffamily.com

They come together quickly!

The batter comes together in 3 simple steps, but I recommend chilling it for 30 mins (up to 1 hour), so plan for that.

  1. First you cream the butter and brown sugar until really well combined – and light and fluffy.
  2. Then mix in the egg, molasses and vanillas extract until well combined and a caramel color.
  3. Separately combine the gluten-free flour, baking soda, salt and spices with a pastry cutter whisk or fork, then add the dry ingredients to the wet and mix to combine.

That’s it!

The batter will be thick and sticky, difficult to form balls with, so I cover it and chill in the refrigerator for 30 mins (up to 1 hour).

After chilling, the dough will easily roll into balls.

Roll each ball in turbinado sugar to get that sugar on top look!

Then bake for just 10-12- minutes! I generally take mine out at 11 minutes but with cookies I like to give a range for oven variability.

Pro tip: Keep the dough balls a good 2 inches apart on the baking sheet as they will spread while baking.

You’ll have perfect soft and chewy ginger cookies!

Crinkle top, plenty of sugar crystals on top and a perfectly flavored and fabulously soft cookie that stays soft!

Want one?

soft chewy ginger cookies gluten-free www.healthygffamily.comHope you love them as much as we do.

For more holiday cookies, click here.

For Gingerbread Bliss Bites, click here.

For Viennese Crescents, click here.

For the Best Soft & Chewy Sugar Cookies, click here.

For Oreo Truffles

For Chocolate Kiss Cookies

PIN it!

gluten free soft and chewy ginger cookie www.healthygffamily.com

Scroll down for recipe and leave a comment/rating if you try them! We love hearing from you!

Recipe

 

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4.58 from 19 votes

Gluten-Free Soft & Chewy Ginger Cookies

These soft & chewy cookies are a perfect addition to your holiday assortment! Lightly spiced with ginger, cinnamon, molasses and more, plus a sprinkle of sugar on top, they have the best flavor! And with a crinkle top and soft & chewy inside, they have the best texture! No one will ever guess they are gluten-free! Bonus: Super Easy Recipe!
Prep Time45 minutes
Cook Time12 minutes
Total Time57 minutes
Course: Cookies, Desserts, Holiday Baking
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free
Keyword: gluten-free christmas cookies, soft and chewy ginger cookies, gluten-free soft and chewy ginger cookies
Servings: 24 cookies
Author: Healthy Gluten-free Family

Ingredients

  • 3/4 cup butter or dairy-free room temp
  • 1 cup brown sugar packed
  • 1 egg room temperature ideally
  • 1/4 cup molasses unsulphured
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free all purpose flour with xanthan gum (we use GFJules )
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • large pinch pepper
  • turbinado sugar for rolling

Instructions

  • Cream butter and brown sugar until well combined, light and fluffy, about 1-2 minutes depending on how soft the butter is.
  • Add egg, molasses and vanilla, mix till well combined-- it will be a caramel color.
  • In a separate bowl, mix flour, baking soda, salt, ginger,cinnamon, cloves, nutmeg and pepper using a pastry cutter, whisk or fork.
  • Add dry mix to wet mix slowly (about 1/2 at a time) and mix to combine but don't over mix.
  • Cover and chill the dough for 30 minutes (up to an hour) in the refrigerator. Meanwhile preheat your oven to 350 degree F.
  • Roll chilled dough into approximately 1 to 1 1/2 inch balls.
  • (Place turbinado sugar in a small bowl) Roll each ball in turbinado sugar and place on baking sheet 2 inches apart-- they will spread while baking.
  • Bake 11-12 minutes, until top crinkly and center of cookie looks baked.
  • Let rest on hot baking sheet for 10 mins or longer to cool. Enjoy!
  • Storage in an air tight, sealed container.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

 

32 thoughts on “Gluten-Free Soft & Chewy Ginger Cookies

  1. 5 stars
    I just made these since I happened to have all ingredients on hand. Easy and delicious!! I did sub the vanilla extract for maple syrup and they turned out perfect!! 🥰 My family has enjoyed so many of your recipes!!

  2. 5 stars
    These are amazing!! I love chewy cookies and these have so much flavor. I drizzled white chocolate on top too!

  3. 5 stars
    I made these tonight. 36 cookies. I placed the first 24 cookies on an air bake sheet and baked for 12 minutes. Picture perfect until they cooled and went flat, still pretty though! Very tasty, though the middles were really soft, but I like them that way. I placed the remaining cookies on a thicker Nordic ware half sheet and baked for 14 minutes. These did not crackle on top and remained flat. I swear by that air bake sheet, I think it made a difference.
    Great recipe and I followed it to the letter.

  4. I am not a baker. This recipe produced an excellent cookie! For my oven, the smaller the cookie, the better the outcome. Thanks!

  5. 5 stars
    I have my dough chilling at the moment but I’m excited to see and taste the finished product. This is a new recipe for my son. I usually used my daughter in laws recipe which is very good as well and it’s mixed up differently with not as many spices. I think this will be a great cookie and hopefully can use this recipe again.

  6. Can these be frozen once they are cooked? Also, I have demara sugar.
    Can I use this instead of turbinado? The cookies look and sound delicious. Thanks.

  7. I am not a fan of the GF flours, can’t do the tapioca flour. I love this recipe, but would like to substitute almond flour. Has anyone done that with good results?

  8. I have gluten free flour already, but no xanthan gum, what would that measurement be? & is it necessary for soft & chewy cookies?

  9. Hi. I love your recipes. But I made these and followed your directions exactly. While good, my cookies are flat. They are not chewy at all. Any thoughts on what might have gone wrong?

    1. Hi! There are a few possibilities… Does your oven run hot? or was the butter too soft? If the butter “melts” too quickly when baking — ie bakes faster than the other ingredients, it will lead to a flat cookie. If you feel that the butter is extra soft, then you could chill the dough a bit longer to make up for it.

  10. 5 stars
    I made these today, for the first time. Fabulous and taste gorgeous. My mixture was very sticky, even though I refrigerated the mixture before trying to roll. Will add a little more flour mixture next time. Would love to add a photo as they came out brilliantly 👏 but can’t sadly. Flavour is amazing.
    Will make more in the future, for sure.

  11. 3 stars
    I made these tonight. Tasted great but they spread alot and I refrigerate it for an hour. Also, it did not crackle on top. Otherwise the cookies tasted great. It was crunchy on the outside and soft on the inside.

  12. 5 stars
    I made your recipe but I used bobs Redhill gf flour and trivia brown sugar and monk fruit sugar for the rolling process and organic molasses first 15 just came out of the oven had 4 remaining they are in the oven now I also pre flattened my first batch (out of habit ) they still spread but are puffy and look delicious can’t wait to try them thank you for the recipe

    I substituted the sugar as I’m diabetic but they look great

  13. Hi Karen:

    Can I use 1 cup of white granulated sugar instead of the 1 cup of brown sugar?

    Can I also use granulated white sugar instead of the turbinado sugar?

    Thank you.

    1. Great questions! I have never tried making these with granulated sugar in place of brown sugar but in theory, it should work in that the cookies will turn out ok, but they may be a slightly different flavor, and may impact the texture slightly. Granulated sugar for turbinado will work fine but you may not see as many sugar crystals.

  14. Hi Karen:

    Just to let you know I made these cookies yesterday, and they turned out beautifully!

    I used 1/2 cup of white granulated sugar instead of the brown sugar, and 1/4 cup of honey instead of the molasses.

    Thank you!

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