Gluten Free Ginger Cookies Recipe
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!
Servings: 20 cookies
Ingredients
- 1 ½ cups all purpose gluten free flour blend (See Recipe 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 granulated sugar
- 6 tablespoons unsalted butter at room temperature
- 2 tablespoons unsulphured molasses
- 1 egg at room temperature, beaten
- 1 teaspoon pure vanilla extract
- Coarse sugar for coating
Instructions
- 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 by cross-section into 24 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 minutes.
- Remove from the oven and allow to cool on the baking sheet for about 5 minutes or until firm.
Video
Notes
Flour blend notes
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 page.
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 page.
Nutrition
Serving: 1cookie | Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 80mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 117IU | Vitamin C: 0.001mg | Calcium: 13mg | Iron: 0.2mg
