Gluten-Free Ginger Cookies with Candied Ginger Recipe

My husband asked me to make a gluten free ginger cookie for weeks. He remembers gingersnaps as the go-to snack during late-night programming sessions—perfect for a quick pick-me-up. While he’s left behind those all-nighters, he still misses the flavor, so I adapted this recipe to be entirely gluten free.

These cookies travel well and are ideal for holiday cookie swaps. They’re also versatile: leave them plain, dust them with coarse sugar, drizzle with icing, or sandwich them together with a small scoop of frosting for whoopie-pie style treats.

Ingredient Notes:

See the recipe card below for exact ingredient amounts.

• Gluten Free Flour Blend – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten Free Flour Blend and King Arthur Measure-for-Measure GF Blend. Other blends may work, but results can vary.
• Xanthan Gum – If your flour blend does not contain xanthan or guar gum, add 1 teaspoon to help with texture.
• Candied Ginger – Chopped candied ginger adds a bright, spicy bite. Use more or less to taste.
• Molasses – Regular or blackstrap molasses both work; blackstrap gives a deeper flavor.
• Vanilla Extract – Use pure vanilla for best flavor.
• Eggs – Use large eggs for consistent results.
• Butter – Unsalted butter is recommended; use a vegan buttery substitute to make the cookies dairy-free.

Tips for making these cookies:

• Add white chocolate chips for a sweeter version.
• To make the recipe nut-free, replace the almond flour (if used) with additional gluten free flour blend.
• If your blend lacks xanthan gum or guar gum, add 1 teaspoon for structure.
• For dairy-free cookies, use a solid plant-based butter or a reliable butter substitute. Cookies made with coconut oil may spread more but still taste great.

Step 1: Preheat the oven to 350º F. Soften the butter before mixing.

Step 2: Whisk the dry ingredients (flour blend, powdered ginger, baking soda, cinnamon, nutmeg if using, and a pinch of salt) in a large bowl.

Step 3: In a separate bowl, whisk the wet ingredients (softened butter, brown sugar, egg, molasses, and vanilla) until smooth. Add the wet mixture to the dry ingredients and mix until just combined. Fold in the chopped candied ginger. If you prefer an extra-gingery cookie, increase the candied ginger amount.

Step 4: Use a small to medium cookie scoop to portion the dough onto a parchment-lined cookie sheet. Gently flatten each ball slightly so the cookies bake evenly. Optionally, sprinkle coarse sugar on top.

Step 5: Bake for about 8–10 minutes at 350º F, depending on cookie size. Remove from the oven and transfer to a cooling rack to finish setting.

Yes. Once fully cooled, place cookies in a freezer-safe bag or container, remove excess air, and freeze for up to three months.

Yes. Substitute a vegan butter or plant-based spread for the butter to make the recipe dairy-free.

Either regular or blackstrap molasses works. Blackstrap offers a more intense, slightly bitter depth, while regular molasses is milder and sweeter.

Ingredients

Method

Notes