Gluten Free Ginger Cookies
My Grammy’s all-time favorite cookie was the ginger cookie, (she even named her cat Ginger.) Grammy preferred her ginger cookies crispy with plenty of spice and coated in coarse sugar. One of the first cookie recipes I adapted to be gluten free was Grammy’s cookie. Gluten free Ginger Cookies are now part of our holiday tradition. I feel close to her when I bake up a batch of this classic recipe. The smell lingers in the kitchen for days.
Chewy or Crisp?
How do you prefer the taste and texture of your cookies: flat and crispy or soft and chewy? This recipe allows you to choose one or both. Press the cookies flat for a crisper cookie, or leave them round on the baking sheet for a softer version. It’s up to you! Enjoy with a glass of (non-dairy) milk, and feel nostalgia flow through your bones. Lovely!
A Big Flour Farm Thank You
Somewhere along the timeline of life, I misplaced my grandmother’s Ginger Cookie recipe. It will make it’s way back, but until then we have another to be grateful for. We would like to thank the fine folks at The Ginger People. Abbie Leeson is the house chef and she posted The Ultimate Chewy Ginger Snap recipe that we adapted to use with our Flour Farm Organic Gluten Free Flour Blend. If you use another gluten free blend of flour, your results may differ.
How did your gluten free Ginger Cookies turn out? Did you make them crisp or soft and chewy? Please share with us your success story with this classic recipe! Truly, we appreciate any and all comments. Leave your comment and a rating in the section provided below the recipe.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Recipe Inspiration: Memories of Grammy; Photos by DuPree Productions; Recipe updated 5.20 for clarityPrint
Grammy’s favorite Ginger Cookies made gluten free. Flatten them before baking if you prefer a crispier cookie.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 135g (4.8 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/4 C spoon & level)
- 1/4 tsp Ground Cloves (.5g)
- 1 tsp Ground Ginger (2g)
- 1/2 tsp Ground Cinnamon (1.5g)
- 1 tsp Baking Soda (4.5g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 85g (3 oz) Salted Butter, softened (3/4 stick or 6T)
- 105g (3.5 oz) Light Brown Cane Sugar (packed 1/2 C)
- 30 ml (1 fl oz) Dark Molasses (2 T)
- 1/2 Large Pasture Raised Egg (25g)
- optional: 57g (2 oz) Crystallized Ginger Chips, chopped into small pieces – (about 4 T)
- 57g (2 oz) Raw, Turbinado or Regular Cane Sugar (1/4 C)
Equipment: Digital Scale (preferred), Cookie Sheets, Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached Parchment, Stand Up Mixer with Paddle Attachment or Hand Mixer
Before You Dive In – Prep: Please read!
- Soften butter
- Bring egg to room temperature (preferred)
- Move oven rack to center
Step 1: Whisk together the dry ingredients in a medium sized bowl.
Step 2: In a separate large bowl, cream together the butter and brown sugar with a hand mixer or stand mixer on medium. Scrape down the sides of the bowl and add the molasses and egg. Mix on medium until well blended. Scrape down the sides of the bowl again. If using ginger chips, add them in and beat until combined.
Step 3: Gently beat in the dry ingredients on low until flour is fully incorporated. Scrape dough together, cover and refrigerate for an hour.
Step 4: After dough has refrigerated for at least a half hour, preheat oven to 350 degrees Fahrenheit (177C).
Step 5: Roll dough into 1 inch (2.5 cm) balls and roll in the cane sugar. Each ball should weigh approximately 17g (.6 oz). Place on a parchment lined baking sheet 2 inches (5 cm) apart. Bake for 8-10 minutes. Cookies will be slightly rounded when finished and the edges will appear set. They will continue to flatten as they cool and crinkle. If you desire crispier cookies, flatten with the bottom of a glass before baking. Note, cookies will not crinkle when flattened.
Step 6: Remove from the oven and allow cookies to cool on the pan for 2-3 minutes. Transfer to a cooling rack to continue to cool. Store in an airtight container on the counter for softer cookies, or with a loose fitting lid to maintain crisp edges, for up to two days. Freeze for up to a month.
Delicious Idea: Make cookies a bit larger, flatten them before baking and make ice cream sandwiches out of them!
The nutrition information provided below is for the recipe as written without the addition of crystallized ginger.
- Category: cookies
- Method: baking
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 8g
- Sodium: 100mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: classic gluten free ginger cookies
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