Soft, spiced ginger cookies just like grandma used to make… except without gluten!
Satisfy your sweet tooth with this easy-to-make recipe for Gluten-Free Soft Ginger Cookies.
1. Info for Gluten-Free Soft Ginger Cookies
- Cook Time: 30 Min
- Total Time: 30 Min
- Servings: 24
- Calories: 100.27 kcal
2. Ingredients for Gluten-Free Soft Ginger Cookies
- 3/4 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 2 tsp. vanilla extract
- 2 1/3 cup gluten-free all-purpose flour
- 2 1/2 tsp. ground ginger
- 1 tsp. pumpkin pie spice or cinnamon
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
Place the butter, brown sugar, and granulated sugar in a large mixing bowl. Use a hand mixer to beat on medium speed until well combined, about 1 minute. Add the egg, molasses, and vanilla extract, and continue to beat until smooth, about 30 seconds.
Sift the gluten-free flour, baking soda, ginger, pumpkin pie spice (or cinnamon), and salt into the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
Divide the cookie dough into 24 balls that are about 2 tablespoons each, and arrange balls on the baking sheets at least 1 inch apart. Transfer the sheets to the freezer for 10-15 minutes while the oven preheats. Alternately, place the dough balls on a large plate or small baking sheet to freeze, and transfer to the large baking sheets before baking.
Preheat the oven to 350°F.
Bake the cookies on middle rack of oven until puffy and cracked, 15-17 minutes.
Check to see that cookies are done. Remove from oven or add time as needed.
Allow the cookies to rest and firm up on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.