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Front view of soft, chewy gluten-free ginger cookies drizzled and dipped in white chocolate

Soft & Chewy Gluten-Free Ginger Cookies


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5 from 1 review

  • Author: Sweets And Thank You
  • Total Time: 2 hours 55 minutes
  • Yield: 2 dozen cookies 1x
  • Diet: Gluten Free

Description

These gorgeous soft ginger cookies taste even better than they look. Try them drizzled or dipped in white chocolate for an extra pretty finish!


Ingredients

Scale

For The Dry Ingredients:

  • 2 1/4 cup (270 g.) gluten-free measure-for-measure flour (we prefer King Arthur)
  • 2 teaspoons baking soda
  • 1 1/2 Tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

For The Wet Ingredients:

  • 3/4 cup (1 1/2 sticks, g) softened butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup molasses (regular NOT blackstrap)
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract

To Bake & Decorate:

  • 1/2 cup coarse sugar (Turbinado) or white sugar
  • Optional: 6-8 oz. vanilla almond bark (candy coating) or white chocolate, for drizzling or dipping

Instructions

To Make The Gluten-Free Ginger Cookies:

  1. In a medium bowl, combine the dry ingredients. Add flour, baking soda, ginger, cinnamon, cloves, and salt to the bowl. Whisk to combine and set aside.
  2. In a stand mixer or large mixing bowl with a hand mixer, beat the softened butter, brown sugar, and sugar for 2 minutes until smooth and creamy.
  3. Add egg, molasses, and vanilla, beating to incorporate each fully before adding the next. (Beat the egg all the way in, then beat the molasses in, then the vanilla)
  4. Scrape down the edges of the mixer and add half of the dry ingredients.
  5. Mix until the dry ingredients are partly incorporated, then add the second half of the dry ingredients and mix until just combined. (The dough will be thick and sticky at this point)
  6. Transfer the dough to a container, cover, and refrigerate at least 2 hours up to 24 hours before baking.
  7. When you’re ready to bake, preheat the oven to 350 degrees F. and line two baking sheets with parchment paper. 
  8. Set out a bowl of coarse turbinado sugar for rolling the dough.
  9. Use a medium cookie scoop to scoop the dough into even portions. Roll each ball of dough into a uniform shape, then gently roll in the coarse sugar to coat. Place 6 cookie dough balls on a baking sheet and bake 8-10 minutes or until the edges look golden and set and the centers look slightly underdone.
  10. If desired, you can use a large circular cookie cutter to coax the cookies into perfect circles while they are hot from the oven. Let the cookies cool 5 minutes on the baking sheet before transferring to a cooling rack to continue cooling. 
  11. Repeat with remaining dough, cooking 1 batch of 6 cookies at a time, alternating baking sheets, until all the cookies are baked and cooled.

To Drizzle With Chocolate:

  1. Add white chocolate chips or chopped vanilla almond bark to a microwave safe bowl,
  2. Microwave in 20-30 second increments (ideally on low power) stirring in between each, until the chocolate is almost completely melted with just a few small bumps of chocolate left.
  3. Remove from the microwave and continue stirring, allowing the residual heat in the bowl to melt the chocolate the rest of the way until it’s all smooth and glossy.
  4. Place the cookies on a cooling rack over a piece of parchment (or place the cookies on a baking sheet lined with parchment) and drizzle the cookies a few at a time. Dip a small spoonula (rounded spatula) or fork into the melted chocolate and move back and forth as smoothly as possible over the cookies, allowing the melted chocolate to drip off the spatula/fork and onto the cookies. (Don’t fuss too much about the design!)
  5. Allow the cookies to set completely before serving or storing. You can refrigerate them to set the chocolate more quickly.

To Dip In White Chocolate:

  1. Add white chocolate chips or chopped vanilla almond bark to a microwave safe bowl,
  2. Microwave in 20-30 second increments (ideally on low power) stirring in between each, until the chocolate is almost completely melted with just a few small bumps of chocolate left.
  3. Remove from the microwave and continue stirring, allowing the residual heat in the bowl to melt the chocolate the rest of the way until it’s all smooth and glossy.
  4. Set up a station with the melted chocolate, cookies, and a cooling rack set over a piece of parchment or a baking sheet lined with parchment to place the dipped ginger cookies onto.
  5. Working one cookie at a time, dip half the cookie into the melted chocolate (focus on the top side). Allow the extra chocolate to drip off to avoid a “foot” (puddle of chocolate under your cookie as it sets).
  6. Transfer dipped cookies to the cooling rack or baking sheet and allow them to set completely before serving or storing. (You can put them in the refrigerator to speed up this process)
  7. Store cooled, set cookies in an airtight container at room temperature 2-3 days, or in the freezer up to 6 weeks. 

Notes

We highly recommend King Arthur Flour Measure-For-Measure Gluten-Free Flour for these cookies. If you use another blend (like Bob’s Red Mill), be sure it contains xanthan gum or the cookies will not turn out properly. Do not substitute coconut flour, oat flour, or almond flour in this recipe. 

  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 35 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
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