These Crispy Gluten Free Ginger Cookies are full of warm spices and bold ginger flavor in every bite. They bake up perfectly crunchy on the edges with just the right snap, making them great for holiday trays or everyday treats.
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You'd never guess these cookies are gluten free - they taste just like a classic ginger snap cookie!
Ingredients
Gather the following ingredients to make this recipe for crispy gluten free ginger cookies:
- Gluten-free flour - use a 1-to-1 gluten-free flour replacement, such as King Arthur’s brand, for best results.
- Baking soda, salt, ground ginger and ground cinnamon
- Granulated sugar
- Large egg - bring to room temperature before starting recipe. The egg will mix more easily into the cookie dough, which helps everything combine smoothly and evenly.
- Molasses - use sulfured molasses as it has a stronger, more robust flavor, than unsulfured molasses.
See recipe card for quantities.
Instructions
1 - Preheat oven to 375℉ (190℃).
2 - Prepare 2 baking sheet pans by lining with parchment paper or silicone baking mats.
3 - In a medium bowl, whisk together flour, salt, baking soda, ginger and cinnamon. Set aside for later.
4 - Using a stand mixer with the paddle attachment, begin mixing the vegetable shortening and sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape down sides of bowl as needed. Note - a hand mixer may also be used
5 - Add the egg to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
6 - Add molasses to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
7 - Add flour mixture combined in step #3 to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
8 - Scoop approximately 1½ tablespoons of cookie dough and roll into a ball. Gently roll each ball of dough in sugar, coating it lightly on all sides.
9 - Place balls of cookie dough on prepared baking sheets. Gently press down on each cookie to flatten slightly. Leave at least 2" of space between each cookie to allow for spreading. Bake cookies for 13 - 14 minutes. Edges will be slightly browned, top will look crackled and center of cookie will have risen slightly.
10 - Allow cookies to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Substitutions
Although this ginger cookie recipe is written to be gluten-free, you can substitute an equal amount of all-purpose flour to make a non–gluten-free version.
Storage
Place cookies in an airtight container at room temperature for up to 4 days to keep them fresh. If you want to save them longer, wrap tightly in plastic wrap and freeze for up to 2 months.
More ginger dessert recipes
Love ginger in your desserts? Check out the following recipes for more inspiration:
I hope you love this Crispy Gluten Free Ginger Cookies recipe as much as my family and friends have over the years! If you give it a try, I’d love to hear what you think—feel free to leave a comment.
📋 Recipe
Crispy Gluten Free Ginger Cookies
Equipment
- 2 Cookie Sheet Pans Lined with silicone baking mats or parchment paper
- 1 Electric mixer Hand or stand mixer
- Bowls, measuring cups and spoons
- 1 Cookie Scoop optional
Ingredients
Ginger cookie dough
- ¾ Cup Vegetable shortening
- 1 Cup Granulated sugar
- 2⅓ Cups Gluten-free flour
- 2 teaspoons Baking soda
- ½ teaspoon Sea salt
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 Large Egg Room temperature
- ⅓ Cup Molasses
Sugar coating
- 1 Cup Granulated sugar
Instructions
- Preheat oven to 375℉ (190℃)
- Prepare 2 baking sheet pans by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, salt, ginger and cinnamon. Set aside for later.2⅓ Cups Gluten-free flour, 2 teaspoons Baking soda, ½ teaspoon Sea salt, 2 teaspoons Ground ginger, 1 teaspoon Ground cinnamon
- Using a stand mixer with the paddle attachment, begin mixing the vegetable shortening and sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape down sides of bowl as needed. Note - a hand mixer may also be used.¾ Cup Vegetable shortening, 1 Cup Granulated sugar
- Add the egg to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.1 Large Egg
- Add molasses to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.⅓ Cup Molasses
- Add flour mixture to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
- Scoop approximately 1½ tablespoons of cookie dough and roll into a ball. Gently roll each ball of dough in sugar, coating it lightly on all sides.1 Cup Granulated sugar
- Place balls of cookie dough on prepared baking sheets. Gently press down on each cookie to flatten slightly. Leave at least 2" of space between each cookie to allow for spreading.
- Bake cookies for 13 - 14 minutes. Edges will be slightly browned, top will look crackled and center of cookie will have risen slightly.
- Allow cookies to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
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