Can I use a different gluten-free flour blend?

Yes. I’ve tested King Arthur Measure for Measure and Bob’s Red Mill 1-to-1. Other blends may work, but you might need to adjust the flour slightly. Always compare the dough texture.

How do I store Gluten Free Gingerdoodle Cookies?

Store them in an airtight container at room temperature for up to 4 days . They also freeze beautifully for up to 4 months .

Can I freeze the dough?

Absolutely. Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Roll in cinnamon sugar just before baking.

Can I make these dairy-free?

Yes. Swap the butter for vegan butter. The texture stays soft and delicious.

Why are my cookies spreading too much?

This usually means the dough wasn’t chilled long enough or the butter was too hot. A quick chill fixes most spreading issues.

7 Cozy Gluten Free Gingerdoodle Cookies That Wow

Description

These Gluten Free Gingerdoodle Cookies are soft, chewy, and packed with cozy spices like ginger, cinnamon, and molasses. Rolled in cinnamon sugar and baked to crackly perfection, they’re an easy gluten-free cookie everyone loves—no one will guess they’re gluten free.

Ingredients

Scale

1 ½ cups gluten free flour blend (with xanthan gum)
¾ cup brown sugar
1 ½ teaspoons baking soda
⅛ teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ cup unsalted butter, melted or very soft
¼ cup molasses
1 large egg
2 teaspoons pure vanilla extract

Cinnamon Sugar

¼ cup cane sugar
1 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together the gluten free flour, brown sugar, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together the melted butter, molasses, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a soft cookie dough forms.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the cane sugar and cinnamon in a small bowl for rolling.
Scoop the dough into balls using a small cookie scoop and roll each ball in the cinnamon sugar.
Place cookies on the baking sheet and gently press each one down slightly.
Bake for 10 minutes.
Remove from the oven and cool on a wire rack before serving.

Notes

If your gluten free flour blend does not contain xanthan gum or guar gum, add 1 teaspoon to the dry ingredients.

Some gluten free flour blends may require 1–2 extra tablespoons of flour. The dough should be soft but not sticky.

To make dairy-free, substitute vegan butter.

Store cookies in an airtight container for up to 4 days or freeze for up to 4 months.

For best results, spoon and level your flour—do not pack it.

Prep Time: 15 minutes (+ 30 minutes chilling)
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165 kcal
Sugar: 12 g
Sodium: 115 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg