If you want soft, chewy gluten-free ginger cookies that capture the familiar flavor of the classic treat (and often taste even better), this recipe is for you.
These cookies are rich with warm holiday spices—ginger, cinnamon, nutmeg, and cloves—balanced with a touch of molasses for a cozy, deep sweetness. What makes them special is the texture: tender, melt-in-your-mouth soft, never dry or crumbly.
Even guests who eat gluten are surprised by how delicious these are. This recipe consistently earns compliments, and people are often shocked to learn the cookies are gluten-free.
The cookie dough is dairy-free as written and can be mixed in one bowl for easy preparation.
Top the cookies with a smooth vanilla frosting for a festive finish, or enjoy them plain—the cookies will be a favorite on any holiday tray.
Why You’ll Love These Gluten-Free Ginger Cookies
- Soft and chewy — not cakey or crumbly like many gluten-free cookies.
- Classic holiday flavor — warm spices and molasses give authentic ginger-cookie taste.
- Easy to make — one-bowl method with no special tools required.
- Crowd-pleasing — enjoyed by gluten-free and gluten-eating guests alike.
- Make-ahead friendly — they stay soft for several days when stored properly.
The Story Behind the Cookies
These cookies are a holiday tradition in my family. The original was my mom’s old “Ginger Creams” recipe, which I adapted to be gluten-free while preserving the soft, nostalgic texture and flavor.
After several rounds of testing I arrived at this version. I served them to friends who eat gluten and they couldn’t tell the difference—which confirmed they were a keeper. Now they’re a staple at Christmas and a recipe I return to every year.
If you like traditional holiday cookies but need a gluten-free option, these deliver the familiar ginger-molasses flavor with a tender, chewy bite.
Ingredients
For the cookies
- Shortening or palm shortening
- Granulated sugar
- 1 egg
- Molasses
- Water
- Gluten-free flour blend (a 1-to-1 baking blend works well)
- Cream of tartar
- Salt
- Baking soda
- Ground ginger
- Ground nutmeg
- Cinnamon
- Ground cloves
For the vanilla frosting
- Salted butter (or dairy-free butter to make the icing dairy-free)
- Confectioners’ (powdered) sugar
- Vanilla extract
- Milk (use almond or another dairy-free milk if desired)
- Optional: colorful sprinkles
Note: Substitute dairy-free butter and milk to make the frosting dairy-free.
How to Make Soft Gluten-Free Ginger Cookies
The method is straightforward and similar to classic cookie recipes. Follow these steps for soft molasses ginger cookies.
Step 1
In a large bowl, mix the shortening, sugar, egg, molasses, and water until combined.
Step 2
Add the cream of tartar, salt, baking soda, and spices, then mix thoroughly so the flavors are evenly distributed.
Step 3
Stir in the gluten-free flour blend until the dough is uniform and there are no streaks of dry flour.
Step 4
Cover the dough with plastic wrap so the wrap touches the surface—this prevents a dry crust—and chill for about 1 hour in the refrigerator.
Step 5
Preheat your oven to 400°F (205°C). Drop rounded tablespoonfuls of dough or use a medium cookie scoop onto greased or parchment-lined baking sheets, spacing them about 2 inches apart. If you prefer, you can chill longer and roll the dough into balls before baking.
Step 6
Bake for about 8 minutes. The cookies are done when a gentle touch leaves only a slight imprint on the top.
Step 7
Remove the baking sheet from the oven and let the cookies rest for a few minutes before transferring them to a cooling rack to cool completely.
Step 8
While the cookies cool, prepare the frosting if you plan to use it.
How to Make the Frosting
The vanilla frosting is optional but highly recommended. It’s simple and adds a delightful finish.
Cream the softened butter, then gradually mix in the powdered sugar, vanilla extract, and milk. Add milk a little at a time until you reach the desired consistency. If it becomes too thin, add more powdered sugar a tablespoon at a time until thickened.
Frost the cookies once they are slightly warm or cool, then add sprinkles if you like for a festive touch.
Storage
Store the cookies in an airtight container for up to 5 days. They remain soft and chewy, though they taste best within the first 3 days.
Frozen option: freeze baked, unfrosted cookies for up to a month. Thaw and frost when ready to serve.
More Tasty Christmas Cookie Recipes You’ll Love
- Gluten-Free Sugar Cookies with Buttercream Frosting
- Russian Tea Cookies (Snowballs)
- Chocolate Peppermint Sandwich Cookies
- 7-Layer Magic Cookie Bars
- Gluten-Free Snickerdoodle Cookies
Save this recipe and enjoy a softer, chewier gluten-free ginger cookie this holiday season.
Pin the collage below to save the recipe for later.
