Gluten-Free Ginger Cookies Recipe
Our gluten-free ginger cookie recipe yields chewy dairy free treats Discover the simple tech for perfect cookies every timeÂ
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups (270g) gluten-free 1:1 baking flour blend
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup (165g) dairy-free butter, softened
- 1 cup (200g) granulated sugar, plus extra for rolling
- 1 large egg
- ¼ cup (60ml) molasses
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, ginger, baking soda, cinnamon, cloves, and salt.
- In a large mixing bowl, cream the softened dairy-free butter and 1 cup of sugar together until light and fluffy, about 2 minutes. Beat in the egg, followed by the molasses and vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms.
- Place extra sugar in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each ball in the sugar to coat. Place balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes. The cookies will still look soft in the center. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chewy, dairy-free gluten-free ginger cookies with a perfect hint of crispy edge and a warm, spicy aroma. An easy, allergy-friendly treat perfect for any occasion.
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal
- Sugar: 10 g
- Fat: 5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g