The BEST Ginger Cookie (Gluten Free)

I am pretty much obsessed with ginger! I am probably one of the few people to believe that candied ginger REALLY is candy. If a recipe calls for ginger I almost always double it. I toss it into most of my smoothie recipes and I’m not above just gnawing on a little slice right off the root. 

So while I say that these cookies could still use a bit more ginger for my taste, they have the perfect amount for a normal person. I tested them out on normal people, so I would know for sure. They loved them. 

With most ginger cookie recipes, I fell like you can’t tell them apart from a molasses cookie or a spice cookie. After all, they all contain almost identical ingredients. But this is definitely a GINGER cookie. Ginger is the star here, its’ the bell of the ball and these cookies are delicious. Enjoy!

Ginger Cookies

FREEZER FRIENDLY: Once cookies are completely cooled, Layer cookies flat in a freezer bag. Defrost them to room temp and either eat as is or heat just a bit you get that “fresh” cookie feel.



2¼ cups Gluten free AP flour mix or

2 Bags (2 part) Brown Rice Flour

1 Bag (1 part) White Rice Four

1 Bag (1 part) Tapioca Flour/ Starch

2 1/2 Tablespoons (0.8 oz) Xanthan Gum

1 teaspoon baking soda
2 teaspoons ground cinnamon
1½ teaspoons ground cloves
½ teaspoon ground nutmeg, I grate fresh nutmeg
½ teaspoon ground ginger, I grate fresh ginger
¼ teaspoon sea salt
1 cup dark brown sugar, lightly packed
¼ cup olive oil
1/3 cup unsulfured molasses
1 large egg, room temperature
1 ¼ cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies


Preheat the oven to 350° F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the AP flour mix, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then stir the mixture with your hands.

In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes or until sugar begins to dissolve and mixture gets light and fluffy. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small cookie scoop. (What I normally do is pat the dough flat with my hands then cut it into even squares). With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for 12-13 minutes.  The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely.

Note: When I make these cookies, I assembly line each step. That sometimes causes my dough to dry out a bit making it harder to roll in the sugar (it doesn’t stick). In those cases, I do a wash with a little 1/2 n 1/2 then sprinkle the sugar over the top. I get the same delicious cookie and cut some of my time to boot.

These cookies can also be baked off as bars on a 1/2 sheet pan. Bake at 375° for 20-25 minutes (depending on your oven).

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