Gluten-Free Soft & Chewy Ginger Cookies
These gluten-free soft & chewy ginger cookies are irresistibly warm, perfectly spiced, and simple to make for busy families and beginners. Ready in under an hour!
You know that cozy feeling when you walk into a kitchen filled with the scent of warm spices and sweet molasses? That’s exactly what happens when you bake these gluten-free soft & chewy ginger cookies. They’re the kind of treat that makes everyone gather around the cookie jar, whether it’s a chilly December evening or a random Tuesday afternoon.
I’ll never forget the first time I tried making gluten-free chewy gingerbread cookies after our family went gluten-free. I was so worried they’d turn out hard as hockey pucks or crumble into sad little dust piles. But when I pulled that first batch from the oven—golden edges, crackly tops, centers that stayed perfectly soft—I literally did a happy dance in my kitchen.
Here’s the beautiful truth: these cookies are actually easier than traditional versions. The dough comes together in one bowl, chills while you catch your breath, and bakes into the most gorgeous, sparkly-topped beauties you’ve ever seen. Whether you’re new to gluten-free baking or just searching for a foolproof recipe that tastes like childhood memories, you’re in exactly the right place.
Table of Contents
Gluten-Free Soft & Chewy Ginger Cookies
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Baking sheets
- Parchment paper
- Whisk or pastry cutter
- Small bowl for sugar
Ingredients
- ¾ cup butter or dairy-free butter room temperature
- 1 cup brown sugar packed
- 1 egg room temperature ideally
- ¼ cup molasses unsulphured
- 1 teaspoon vanilla extract
- 2 cups gluten-free all purpose flour with xanthan gum (we use GFJules)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 large pinch black pepper
- turbinado sugar for rolling
Instructions
- Cream the butter and brown sugar together in a large mixing bowl until the mixture becomes light, fluffy, and well combined—this takes about 1-2 minutes depending on how soft your butter is. You’ll notice the color lightening slightly as air gets incorporated, which is exactly what you want for soft gluten-free soft & chewy ginger cookies.
- Add the egg, molasses, and vanilla extract to your butter mixture, then mix until everything’s completely combined and the batter turns a gorgeous caramel color. Don’t worry if it looks a bit shiny or loose at this point—that molasses is doing its magic.
- In a separate bowl, combine the gluten-free flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and pepper using a pastry cutter, whisk, or even just a fork. This step helps distribute those beautiful spices evenly throughout your egg free gingerbread cookies, so every bite tastes perfect.
- Add your dry mixture to the wet mixture slowly—I like doing about half at a time—and mix just until everything comes together. Be careful not to overmix, as this can make your cookies tough instead of tender and chewy.
- Cover your dough and pop it in the refrigerator for 30 minutes (you can go up to an hour if you want). While it’s chilling, preheat your oven to 350°F and line your baking sheets with parchment paper. This chilling time is crucial for preventing your cookies from spreading too thin!
- Once your dough is nicely chilled and firm, roll it into balls about 1 to 1.5 inches in diameter—roughly the size of a walnut. They should feel cold and slightly firm to the touch, which makes rolling them so much easier.
- Place your turbinado sugar in a small bowl, then roll each dough ball thoroughly in the sugar until it’s completely coated. Place them on your prepared baking sheet about 2 inches apart, since these gf df gingerbread cookies will spread as they bake into those beautiful flat circles with crackly tops.
- Bake for 11-12 minutes, until the tops look crinkly and the centers appear baked but still slightly soft. They might look a tiny bit underdone, but that’s the secret to keeping them chewy—they’ll firm up as they cool.
- Let the cookies rest on the hot baking sheet for at least 10 minutes before moving them. This finishing time on the pan is what gives you that perfect soft and chewy texture instead of cookies that fall apart. Once cooled, store them in an airtight, sealed container to maintain that incredible chewiness.
Notes
Gluten Free Chewy Gingerbread Cookies Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Butter (or dairy-free) | 3/4 cup | Room temperature |
| Brown sugar | 1 cup | Packed |
| Egg | 1 | Room temperature ideally |
| Molasses | 1/4 cup | Unsulphured |
| Vanilla extract | 1 teaspoon | Pure extract preferred |
| Gluten-free all-purpose flour | 2 cups | With xanthan gum (we use GFJules) |
| Baking soda | 1 teaspoon | Fresh for best rise |
| Salt | 1/4 teaspoon | Fine sea salt |
| Ground ginger | 2 teaspoons | The star of the show |
| Ground cinnamon | 1 teaspoon | Warm and cozy |
| Ground cloves | 1/8 teaspoon | A tiny bit goes far |
| Ground nutmeg | 1/4 teaspoon | Freshly grated if possible |
| Black pepper | Large pinch | Trust me on this! |
| Turbinado sugar | For rolling | Creates that sparkly crunch |
Gluten-Free Soft & Chewy Ginger Cookies Instructions
Step 1: Cream the butter and brown sugar together in a large mixing bowl until the mixture becomes light, fluffy, and well combined—this takes about 1-2 minutes depending on how soft your butter is. You’ll notice the color lightening slightly as air gets incorporated, which is exactly what you want for soft gluten-free soft & chewy ginger cookies.
Step 2: Add the egg, molasses, and vanilla extract to your butter mixture, then mix until everything’s completely combined and the batter turns a gorgeous caramel color. Don’t worry if it looks a bit shiny or loose at this point—that molasses is doing its magic.
Step 3: In a separate bowl, combine the gluten-free flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and pepper using a pastry cutter, whisk, or even just a fork. This step helps distribute those beautiful spices evenly throughout your egg free gingerbread cookies, so every bite tastes perfect.
Step 4: Add your dry mixture to the wet mixture slowly—I like doing about half at a time—and mix just until everything comes together. Be careful not to overmix, as this can make your cookies tough instead of tender and chewy.
Step 5: Cover your dough and pop it in the refrigerator for 30 minutes (you can go up to an hour if you want). While it’s chilling, preheat your oven to 350°F and line your baking sheets with parchment paper. This chilling time is crucial for preventing your cookies from spreading too thin!
Step 6: Once your dough is nicely chilled and firm, roll it into balls about 1 to 1.5 inches in diameter—roughly the size of a walnut. They should feel cold and slightly firm to the touch, which makes rolling them so much easier.
Step 7: Place your turbinado sugar in a small bowl, then roll each dough ball thoroughly in the sugar until it’s completely coated. Place them on your prepared baking sheet about 2 inches apart, since these gf df gingerbread cookies will spread as they bake into those beautiful flat circles with crackly tops.
Step 8: Bake for 11-12 minutes, until the tops look crinkly and the centers appear baked but still slightly soft. They might look a tiny bit underdone, but that’s the secret to keeping them chewy—they’ll firm up as they cool.
Step 9: Let the cookies rest on the hot baking sheet for at least 10 minutes before moving them. This finishing time on the pan is what gives you that perfect soft and chewy texture instead of cookies that fall apart. Once cooled, store them in an airtight, sealed container to maintain that incredible chewiness.
Substitutions
Butter alternative: If you’re making dairy-free gf df gingerbread cookies, use your favorite plant-based butter substitute at room temperature—I’ve had great success with both coconut oil-based spreads and vegan butter sticks. Just make sure whatever you choose is soft enough to cream properly with the sugar.
Egg replacement: For egg free gingerbread cookies, try one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes). You can also use a commercial egg replacer following package directions, though the texture might be slightly less chewy.
Flour swaps: If you’re using a different gluten-free flour blend, make absolutely sure it contains xanthan gum or add 1/2 teaspoon yourself. Without it, your gluten-free chewy gingerbread cookies might spread too thin or crumble.
Molasses matters: Unsulphured molasses gives you the best flavor, but if you only have sulphured on hand, it’ll still work—the taste will just be slightly more intense. In a pinch, you could use dark corn syrup, though you’ll lose some of that signature gingerbread depth.
Troubleshooting For Gluten-Free Soft & Chewy Ginger Cookies
Cookies spreading too much? Your butter was probably too warm when you started, or you didn’t chill the dough long enough. Well… next time, make sure that butter is just softened (not melty) and give the dough a full 30 minutes in the fridge.
Dry or crumbly texture? You might’ve added too much flour or overbaked them slightly. Gluten-free soft & chewy ginger cookies need to come out when they still look a tiny bit soft in the center—they’ll finish cooking on the pan.
Not enough spice flavor? Check the freshness of your ground spices, especially the ginger. Spices lose potency over time, so if yours have been sitting in the cupboard for over a year, it’s time for fresh ones.
Cookies too hard? This usually means they baked a minute or two too long. Set a timer for 11 minutes and check them—if the edges are just starting to look set and the centers are puffed, they’re done.
Storage & Meal Prep
Store your cooled gluten-free soft & chewy ginger cookies in an airtight container at room temperature for up to 5 days—though honestly, they rarely last that long in my house! For longer storage, freeze them in a freezer-safe container or bag for up to 3 months, then thaw at room temperature when you’re ready to enjoy.
You can also freeze the dough balls before baking, which is a total game-changer for busy families. Roll them in turbinado sugar, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding just 1-2 extra minutes to the baking time.
Serving Suggestions
These gluten-free chewy gingerbread cookies are absolutely perfect alongside a mug of hot cocoa, chai tea, or even your morning coffee. The warm spices complement creamy drinks beautifully, and there’s something about dunking them that makes them even better.
Serve them as part of a holiday cookie platter with your favorite gluten-free chocolate crinkle cookies and classic gluten-free sugar cookies. The variety of textures and flavors makes for an impressive spread that everyone can enjoy, whether they’re gluten-free or not.
Variations
Kid-friendly version: Reduce the ginger to 1.5 teaspoons and skip the pepper for a milder spice level that’s perfect for little ones. You can even let them help roll the dough balls in sugar—it’s a fun activity that keeps them invested in trying new gluten-free treats.
Extra spicy twist: Double the ginger and add a generous 1/4 teaspoon of black pepper for egg free gingerbread cookies with serious kick. Some adults absolutely love that warming heat that builds with each bite, especially during cold winter months.
Glazed version: Mix 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla, then drizzle over cooled cookies. This turns them into something fancy enough for gift-giving or special occasions.
Chocolate-studded: Fold 1/2 cup mini chocolate chips into the dough after mixing. Man, oh man, the combination of warm spices and melting chocolate is ridiculously good—trust me on this one.
Soft & Chewy Ginger Cookies FAQ
Can I make these cookies without xanthan gum in my flour?
You’ll need to add 1/2 teaspoon of xanthan gum to your flour blend if it doesn’t already contain it. Without this binding agent, your gluten-free soft & chewy ginger cookies will spread too thin and might fall apart.
How do I keep gluten-free chewy gingerbread cookies soft?
The key is not overbaking them and storing them properly in an airtight container. Adding a slice of bread to your container can also help maintain moisture, though I’ve found these stay perfectly soft on their own for days.
What’s the best gluten-free flour for ginger cookies?
We love GFJules all-purpose flour, but any high-quality blend with xanthan gum will work beautifully. According to trusted gluten-free baking resources, blends that include a mix of rice flour, tapioca, and potato starch tend to produce the best texture.
Can I skip chilling the dough?
I really wouldn’t recommend it—chilling helps prevent excessive spreading and makes the dough much easier to handle. If you’re in a huge rush, you can get away with 20 minutes, but 30 is ideal for perfect gf df gingerbread cookies.
Why do my cookies look underbaked in the center?
That’s actually exactly what you want! They’ll continue cooking on the hot pan after you remove them from the oven. Research on proper cookie baking techniques shows this carryover cooking is what creates that ideal chewy texture.
These gluten-free soft & chewy ginger cookies prove that you don’t have to sacrifice flavor or texture when you’re baking without gluten. They’re warmly spiced, perfectly sweet, and have that irresistible soft center that makes everyone reach for seconds. Whether you’re baking for Thanksgiving, Christmas, or just because it’s Tuesday, these cookies deliver comfort in every single bite.
If you love this recipe, you’ll definitely want to try our tender gluten-free gingerdoodle cookies next—they’re like the cinnamon-sugar cousin to these beauties. Happy baking, friends!
