Soft Gluten-Free Gingerbread Cookies

About 3 dozen cookies

Making a batch of soft and spicy gingerbread cookies is the perfect way to celebrate the holiday cookie season. Before baking, roll the dough in turbinado sugar to add a pleasant crunch to the cookies. (Don’t have turbinado in the kitchen? Use granulated sugar. It’s not as crunchy but it finishes the cookies with a nice sparkle and sweetness.)


  • Cookies
  • 2¼ cups gluten-free all-purpose flour (Bob’s Red Mill Gluten Free 1-to-1 Baking Flour recommended)
  • 2 teaspoons baking soda
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 12 tablespoons butter, softened
  • ½ cup packed light or dark brown sugar
  • ¼ cup granulated sugar
  • 1/4 cup unsulphured molasses
  • 1 large egg
  • Topping
  • ½ cup turbinado or granulated sugar
  • ½ teaspoon ground cinnamon


Whisk together gluten-free flour, baking soda, ginger, cinnamon, cloves and salt in a medium bowl. Set aside.

Beat together the butter, brown sugar and granulated sugar on medium-high speed in the bowl of a stand mixer or with a handheld mixer in a large bowl for about one minute. Stop the mixer. Scrape down the bottom and sides of the bowl. Turn mixer to medium-low, add the molasses and egg. Beat until combined. Stop mixer. Add the whisked dry ingredients. Mix on low speed until a dough forms.

Cover bowl and chill for two hours or overnight.

Preheat oven to 350° F. Line a baking sheet with parchment paper; set aside.

Make the topping: stir together the granulated sugar and ground cinnamon.

Roll the dough into balls, about 1 tablespoon each. Roll dough into cinnamon-sugar topping. Place dough balls on the prepared baking sheet, about 2 inches apart.

Bake until the cookies are set and slightly cracked, about 10 minutes.

Remove pan from the oven and let cookies cool on the pan cool for 4-5 minutes. Transfer cookies to a wire rack and cool completely.

Store in a sealed container for up to 4 days or freeze for up to 3 months.

Preparation time: 10 minutes plus 2 hours for chilling. Baking time: About 10 minutes per pan.