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–+ servings
overhead view of crispy gluten free ginger cookies on a cooling rack

Crispy Gluten Free Ginger Cookies

These Crispy Gluten Free Ginger Cookies are full of warm spices and bold ginger flavor in every bite.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling time 20 minutes
Total Time 54 minutes
Course Dessert
Cuisine American
Servings 28 Cookies
Calories 152 kcal

Equipment

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.

Notes

  •  
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.

Nutrition

Calories: 152kcalCarbohydrates: 25gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 7mgSodium: 124mgPotassium: 64mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 0.004mgCalcium: 17mgIron: 1mg
Keyword ginger cookie, gluten free cookies, holiday cookie recipes
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