Gluten Free Chewy Gingerbread Cookies

Total time1 hr 32 min

Prep time20 min

Cook time12 min

Warm spices make these cookies sing — a bold hit of ginger, cinnamon, cloves, and black pepper mellowed by deep molasses and dark brown sugar for that classic gingerbread flavor. The dough chills until firm, then gets rolled into smooth balls and coated in granulated sugar for a sparkly, crackled finish once baked. Pulled from the oven while the centers are still soft, these cookies set up perfectly as they cool, turning wonderfully chewy in the middle with just enough structure at the edges. That short rest on the baking sheet before moving them to a wire rack is key to locking in the texture. It's an easy, one-bowl-mixer treat that fits neatly into a gluten free cookie lineup, especially for holiday baking trays or cookie exchanges. Each bite delivers that cozy spice-and-molasses flavor everyone expects from a great gingerbread cookie.

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Ingredients

24 servings

2 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground black pepper
½ tsp baking soda
¼ tsp salt
¾ cup (1 ½ sticks) unsalted butter, softened
¾ cup packed dark brown sugar
⅓ cup unsulfured molasses
1 large egg
1 tsp vanilla extract
¼ cup granulated sugar, for rolling

Instructions

1
Whisk together the flour, ground ginger, cinnamon, cloves, black pepper, baking soda, and salt in a medium bowl until evenly combined. Set aside.
2
Beat the softened butter and dark brown sugar in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.

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