Gluten Free Gingerdoodle Cookies
These gluten free gingerdoodle cookies are the perfect holiday treat! Soft, chewy, and rolled in cinnamon sugar with warm ginger spice. Easy recipe!
Last December, I made the mistake of telling my kids we’d try “just one more” Christmas cookie recipe. You know how that goes, right? Suddenly you’re knee-deep in flour, testing batch after batch, and your kitchen smells like a bakery exploded.
But here’s the thing—these gluten free gingerdoodle cookies were worth every single test batch. They’re the perfect love child between gingerbread and snickerdoodles, and honestly? They might be my favorite holiday cookie ever.
The best part? Nobody will know they’re gluten-free. I’ve served these at holiday parties, cookie exchanges, and family gatherings, and they disappear faster than I can refill the plate. According to research on gluten-free baking, modern gluten-free flour blends have come so far that many baked goods are indistinguishable from their wheat-based counterparts—and these cookies are living proof.
Let me show you exactly how to make the best gluten free gingerdoodle cookies you’ll ever taste.
Table of Contents
Why These Are the Best Gluten Free Gingerdoodle Cookies
I’ve tried dozens of allergen free gingerbread cookies over the years, and most fall into one of two categories: either they’re tough and hockey-puck-like, or they spread into thin, crispy wafers. Neither is what we’re going for here.
These cookies hit the sweet spot—literally and figuratively. The molasses adds deep, rich flavor and helps keep them incredibly moist. The brown sugar contributes to that chewy texture we all crave in a great cookie.
The spice combination is carefully balanced too. You get that signature ginger warmth without it being overwhelming, plus cinnamon, nutmeg, and just a whisper of cloves. Then we roll everything in cinnamon sugar before baking, which creates this gorgeous crackly exterior.
This recipe also chills the dough for 30 minutes, which is absolutely crucial. Cold dough spreads less in the oven, giving you thicker, chewier cookies instead of flat, crispy ones. Trust me on this step—it makes all the difference for gluten free Christmas baking!
The Best Gluten Free Gingerdoodle Cookies Ingredients
For the Cookies:
- 1½ cups gluten free flour blend (see notes)
- ¾ cup brown sugar
- 1½ teaspoons baking soda
- â…› teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- ¾ cup unsalted butter (melted or very soft)
- ¼ cup molasses
- 1 large egg
- 2 teaspoons pure vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup cane sugar
- 1 teaspoon ground cinnamon
The Best Gluten Free Gingerdoodle Cookies Instructions
- Mix your dry ingredients. Add 1½ cups gluten free flour blend, ¾ cup brown sugar, 1½ teaspoons baking soda, ⅛ teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves to a large bowl. Whisk everything together until well blended and no lumps remain.
- Combine the wet ingredients. In a smaller bowl, whisk together ¼ cup molasses, ¾ cup partially melted unsalted butter, 1 large egg, and 2 teaspoons pure vanilla extract. Make sure everything is well combined before moving to the next step.
- Make the dough. Pour your wet ingredients into the dry ingredients and mix until a cookie dough forms. Don’t overmix—just stir until everything comes together and no dry flour streaks remain.
- Chill time! Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes. This step is non-negotiable for the best gluten free gingerdoodle cookies—it prevents spreading and creates that perfect chewy texture.
- Preheat and prep. While your dough chills, preheat your oven to 350°F. Line two baking sheets with parchment paper. Mix ¼ cup cane sugar with 1 teaspoon ground cinnamon in a small bowl and set aside.
- Shape the cookies. Use a small cookie scoop to portion out balls from the chilled dough. Roll each portion between your palms to create smooth balls—this helps them bake more evenly.
- Roll in cinnamon sugar. Roll each dough ball generously in the cinnamon-sugar mixture until completely coated. Place them onto your prepared cookie sheets, spacing them about 2 inches apart.
- Flatten slightly. Press each dough ball down slightly with your palm or the bottom of a glass. You want them about ½ inch thick—they’ll puff up a bit while baking.
- Bake to perfection. Bake at 350°F for 10 minutes. The cookies should look slightly underdone in the center—they’ll continue cooking on the hot pan after you remove them. Don’t overbake or they’ll lose that signature soft, chewy texture!
- Cool and enjoy. Transfer the cookies to a cooling rack immediately. Let them cool for at least 10 minutes before diving in—I know it’s hard to wait, but they need this time to set up properly.
Choosing the Right Gluten Free Flour Blend
The flour blend you choose makes a huge difference in these gluten free gingerdoodle cookies. I’ve tested this recipe with several brands, and here’s what I’ve learned.
My top recommendation is a 1-to-1 gluten free flour blend that already contains xanthan gum. Brands like Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or Krusteaz all work beautifully. These blends are specifically formulated to replace all-purpose flour without any adjustments.
If your flour blend doesn’t contain xanthan gum, you’ll need to add ¾ teaspoon to this recipe. Xanthan gum acts as a binder, replacing the gluten structure that would normally hold these allergen free gingerbread cookies together. Without it, your cookies might be crumbly and fall apart.
Helpful Tips for Perfect Gingerdoodles Every Time
Getting the Dough Consistency Right
Your dough should be soft and slightly sticky but still shapeable. If it feels too wet after mixing, don’t panic—remember, you’re chilling it for 30 minutes, which will firm everything up nicely.
If your dough seems overly sticky even after chilling (this can happen with different flour blends or humid climates), dust your hands lightly with gluten free flour before rolling each ball. This makes the process much easier for your gluten free Christmas baking!
The Molasses Mystery Solved
Not all molasses is created equal! I use unsulfured molasses (also called “mild” or “light” molasses) for these gluten free gingerdoodle cookies. It has a gentler, sweeter flavor than blackstrap molasses.
Blackstrap molasses is much stronger and more bitter—it’ll overpower the other spices and make your cookies taste medicinal. Save that for gingerbread houses where you want intense flavor. For soft, chewy cookies, stick with regular unsulfured molasses.
Measure your molasses carefully. I like to spray my measuring cup with cooking spray first—the molasses slides right out without sticking! This little trick makes cleanup so much easier too.
Troubleshooting Common Issues
Cookies Spread Too Much
If your gluten free gingerdoodle cookies spread into flat puddles, you probably skipped the chilling step or didn’t chill long enough. Cold dough is essential! Pop them back in the fridge for another 15 minutes and try again.
Also check your baking soda—if it’s old (over 6 months), it might have lost its potency. Fresh leavening gives your cookies lift and prevents excessive spreading.
Cookies Are Too Dry or Crumbly
Overbaking is usually the culprit here. These allergen free gingerbread cookies should look slightly underdone when you remove them from the oven. They’ll firm up as they cool but stay wonderfully soft inside.
Another possibility: your flour blend might be too absorbent. Different brands behave differently. If this happens, try adding an extra tablespoon of melted butter next time, or reduce the flour by 2 tablespoons.
Substitutions & Variations
Making Them Dairy-Free
You can easily make these cookies dairy-free by swapping the butter for your favorite plant-based alternative. I’ve had great success with vegan butter sticks (not the tub spreads—you need something that’s solid when cold).
Coconut oil works in a pinch, but your cookies will have a subtle coconut flavor. Some people love this combination with the spices; others prefer neutral butter flavor. It’s totally personal preference!
Egg Substitution
For egg-free allergen free gingerbread cookies, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The texture will be slightly different—a bit denser—but still delicious.
I’ve also tested these with applesauce (¼ cup) in place of the egg. They turn out more cake-like and less chewy, but still quite tasty. Choose your substitution based on the texture you’re going for.
Sugar Swaps
You can use coconut sugar instead of brown sugar for a less processed option. Your cookies will taste slightly different—coconut sugar has a deeper, almost caramel-like flavor—but they’re still wonderful.
For the coating, turbinado sugar creates beautiful sparkle and crunch. It’s coarser than regular cane sugar, so you get this gorgeous texture on the outside of your gluten free gingerdoodle cookies.
Spice Adjustments
Love ginger? Bump it up to 1½ or even 2 teaspoons. Prefer more cinnamon? Add an extra ½ teaspoon to both the dough and coating. These cookies are incredibly forgiving when it comes to spice ratios.
Want them more like traditional snickerdoodles? Reduce the ginger and cloves, and increase the cinnamon. You can totally customize these to your family’s taste preferences!
Storage & Make-Ahead Tips
Storing Baked Cookies
These gluten free gingerdoodle cookies stay soft and chewy for up to 5 days when stored properly. Keep them in an airtight container at room temperature with a piece of bread. Yes, really! The bread releases moisture that keeps your cookies from drying out.
Replace the bread slice every 2 days to keep things fresh. This old baker’s trick works like magic for maintaining that perfect soft texture.
Serving Suggestions & Pairing Ideas
These gluten free gingerdoodle cookies are perfect all on their own, but here are some ways I love serving them:
Holiday Cookie Platters
These are absolute stars on Christmas cookie trays. Their gorgeous crackly cinnamon sugar coating catches the light beautifully, and they look so festive alongside other allergen free gingerbread cookies and treats.
Arrange them with peppermint bark, chocolate crinkles, and shortbread for a stunning variety. The warm spices complement other holiday flavors perfectly.
With Hot Beverages
Dunk these in hot coffee, tea, or hot chocolate for the ultimate cozy moment. The cinnamon sugar coating doesn’t get too soggy, and the molasses flavor pairs incredibly well with rich, dark coffee.
My favorite pairing? These cookies with a chai latte. The spices echo each other beautifully, and it feels so indulgent without being over the top.
Why These Beat Traditional Gingerbread
I love classic gingerbread cookies, don’t get me wrong. But those crispy, decorated cutouts serve a different purpose. When I want something soft, chewy, and immediately edible (no decorating required!), these gluten free gingerdoodle cookies win every time.
The texture is superior for pure eating enjoyment. Gingerbread cutouts are designed to hold their shape and stay crisp for decorating. These are designed for maximum deliciousness—soft centers, slightly crispy edges, and that incredible cinnamon sugar crunch.
You also don’t need cookie cutters, royal icing, or decorating skills. Just scoop, roll, coat, and bake. It’s so much faster and easier, especially when you’re juggling multiple holiday baking projects.
The flavor is more balanced too. Traditional gingerbread can sometimes be overwhelmingly spiced or too molasses-forward. These allergen free gingerbread cookies have a gentler spice profile that appeals to a wider range of palates, including picky eaters.
For another easy gluten-free option that doesn’t require complicated techniques, try this easy protein gluten-free bread recipe that’s just as straightforward!
The Best Gluten Free Gingerdoodle Cookies FAQs
Can I make these without chilling the dough?
While technically possible, I really don’t recommend it. The chilling step is crucial for the best gluten free gingerdoodle cookies! Cold dough spreads less during baking, giving you thicker, chewier cookies with better texture. If you’re really pressed for time, chill for at least 20 minutes—but 30 is ideal. Pop the dough in the freezer for 15 minutes if you’re in a super rush.
What gluten free flour blend works best?
Use a 1-to-1 gluten free flour blend that contains xanthan gum. Bob’s Red Mill 1-to-1 Baking Flour, King Arthur Measure for Measure, and Krusteaz all work beautifully for gluten free Christmas baking. These blends are specifically designed to replace all-purpose flour without adjustments. If your blend doesn’t contain xanthan gum, add ¾ teaspoon to the recipe.
Why are my cookies flat and crispy instead of thick and chewy?
This usually happens when the dough isn’t chilled long enough or your baking soda is old. Make sure you refrigerate the dough for the full 30 minutes and use fresh leavening agents. Also check your oven temperature with an oven thermometer—if it’s running hot, your cookies will spread too quickly before they have a chance to set up.
Can I use blackstrap molasses?
I recommend sticking with regular unsulfured molasses (sometimes labeled “mild” or “light”). Blackstrap molasses has a very strong, bitter flavor that will overpower the other spices in these allergen free gingerbread cookies. Regular molasses gives you that rich, warm flavor without being too intense.
Final Thoughts
These gluten free gingerdoodle cookies have earned a permanent spot in my recipe rotation. They’re easy enough for busy weeknights but special enough for holiday gatherings. The warm spices feel cozy and nostalgic, while the soft, chewy texture satisfies every cookie craving.
I love that they come together quickly without complicated techniques or hard-to-find ingredients. You probably have everything in your pantry right now! And that 30-minute chill time? Perfect for getting other things done or just taking a breather.
Whether you’re new to gluten free Christmas baking or you’ve been at it for years, I think you’ll love how foolproof and delicious these cookies are. They’re the kind of recipe you’ll make again and again, the kind that becomes a new family tradition.
So grab your mixing bowls and let’s make your kitchen smell like the holidays! These gluten free gingerdoodle cookies are waiting, and trust me—your family will thank you. Don’t forget to tell me which variation becomes your favorite—I love hearing how you make these recipes your own!
The Best Gluten Free Gingerdoodle Cookies
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Small cookie scoop
- Baking sheets
- Parchment paper
- Cooling rack
- Plastic wrap
Ingredients
Cookie Dough
- 1½ cups gluten free flour blend see notes for recommendations
- ¾ cup brown sugar
- 1½ teaspoons baking soda
- â…› teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- ¾ cup unsalted butter melted or very soft
- ¼ cup molasses unsulfured/mild molasses recommended
- 1 large egg
- 2 teaspoons pure vanilla extract
Cinnamon Sugar Coating
- ¼ cup cane sugar
- 1 teaspoon ground cinnamon
Instructions
- Mix your dry ingredients. Add 1½ cups gluten free flour blend, ¾ cup brown sugar, 1½ teaspoons baking soda, ⅛ teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves to a large bowl. Whisk everything together until well blended and no lumps remain.
- Combine the wet ingredients. In a smaller bowl, whisk together ¼ cup molasses, ¾ cup partially melted unsalted butter, 1 large egg, and 2 teaspoons pure vanilla extract. Make sure everything is well combined before moving to the next step.
- Make the dough. Pour your wet ingredients into the dry ingredients and mix until a cookie dough forms. Don’t overmix—just stir until everything comes together and no dry flour streaks remain.
- Chill time! Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes. This step is non-negotiable for the best texture—it prevents spreading and creates that perfect chewy consistency.
- Preheat and prep. While your dough chills, preheat your oven to 350°F. Line two baking sheets with parchment paper. Mix ¼ cup cane sugar with 1 teaspoon ground cinnamon in a small bowl and set aside.
- Shape the cookies. Use a small cookie scoop to portion out balls from the chilled dough. Roll each portion between your palms to create smooth balls—this helps them bake more evenly.
- Roll in cinnamon sugar. Roll each dough ball generously in the cinnamon-sugar mixture until completely coated. Place them onto your prepared cookie sheets, spacing them about 2 inches apart.
- Flatten slightly. Press each dough ball down slightly with your palm or the bottom of a glass. You want them about ½ inch thick—they’ll puff up a bit while baking.
- Bake to perfection. Bake at 350°F for 10 minutes. The cookies should look slightly underdone in the center—they’ll continue cooking on the hot pan after you remove them. Don’t overbake or they’ll lose that signature soft, chewy texture!
- Cool and enjoy. Transfer the cookies to a cooling rack immediately. Let them cool for at least 10 minutes before diving in—they need this time to set up properly.
