There’s something about winter that makes me want to turn the oven on and leave it there.
The glow. The warmth. The way the whole house smells like spice and comfort instead of cold air and dark afternoons.
This is the season where I slow things down on purpose. More candles. More warm mugs. And a lot more baking.
These gluten-free chewy ginger cookies are part of that rhythm for us. They’re perfectly spiced without being overly sweet, soft in the center, and crackly on top. The kind of cookie that pairs beautifully with a cup of homemade hot chocolate or a drizzle of melted white chocolate if you’re feeling fancy.
They’re also the kind of recipe I hope my kids remember. Not just because of the cookies but because the kitchen was warm and we were together.
Why You’ll Love These Gluten-Free Ginger Cookies
- Soft and chewy with classic gingerbread flavor
- Perfectly spiced, not overly sweet
- Not dry and crumbly like most gluten free cookies
- Taste even better the next day once they’ve cooled and settled
- Easy to make with simple pantry staples
- Flexible for dairy-free and refined sugar-free kitchens
These cookies are one of those rare bakes that improve with time. The next day, once the molasses and spices have fully melded and the centers have gone extra chewy, they’re honestly even better.
A Baking Disclaimer
I cook mostly dairy-free and refined sugar-free in our home, but I never want that to feel limiting.
Use what you have and what works for your family.
These recipes are meant to be versatile, not stressful. If you have butter, use it. If you prefer maple sugar or regular sugar, that works too. Please don’t feel like you need to run to the store to make a recipe “right.”
Ingredients for Gluten-Free Chewy Ginger Cookies
- 2 ¼ cups gluten-free 1:1 all-purpose flour (I use King Arthur)
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup soft butter
- 1 cup sugar (I used half coconut sugar and half raw cane sugar)
- 1 teaspoon vanilla
- 1 large egg
- ¼ cup molasses
- 1 tablespoon water
- Extra sugar for rolling
How to Make Chewy Gluten-Free Ginger Cookies
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugar
In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy. This step helps give the cookies their soft, chewy center.
3. Add the Wet Ingredients
Beat in the egg, then stir in the molasses, vanilla, and water until fully combined.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, ginger, baking soda, cinnamon, cloves, and salt.
Gradually stir the dry ingredients into the wet mixture until everything is well combined.
5. Roll the Dough
Fill a small dish with sugar for rolling.
Use a small cookie scoop to portion dough into 1-inch balls. With lightly floured hands, roll each ball in the sugar until well coated.
6. Flatten Slightly
Place dough balls a few inches apart on the prepared baking sheet. Use the bottom of a glass to gently flatten each one.
7. Bake
Bake for 8–10 minutes, just until cracks form on the surface but the cookies are still soft in the center.
Important Baking Notes
If you use coconut sugar, your cookies will be darker than traditional gingerbread cookies. This can make them harder to judge visually.
Look for:
- Cracks on top
- Soft centers
- Just a hint of golden brown on the bottom
Do not overbake. They firm up as they cool and become beautifully chewy by the next day.
Serving Ideas
- Serve warm with homemade hot chocolate
- Drizzle with melted white chocolate once cooled
- Pair with tea or coffee for a slow winter afternoon
- Add to a Christmas cookie plate for something softly spiced and comforting
Storage Tips
- Store in an airtight container at room temperature for up to 4 days
- These cookies taste even better on day two
- You can freeze the baked cookies once cooled and thaw as needed
Frequently Asked Questions
Are these ginger cookies dairy-free?
They can be. I often bake dairy-free, but you can use regular butter or your favorite dairy-free alternative. Use what works for you.
Can I make these refined sugar-free?
Yes. Coconut sugar works well, just note that the cookies will be darker and slightly harder to tell when they’re done baking.
Why are my cookies dark?
If you used coconut sugar and molasses, that combination naturally produces a darker cookie. Watch the bottom for light golden browning instead of relying on the top color.
Do these cookies need to be chilled?
No. This dough bakes beautifully without chilling, making it perfect for simple, cozy baking days.
Can I make these ahead?
Absolutely. These cookies are even better the next day once they’ve cooled and become extra chewy.
Can I make freeze the dough?
Yes! Freeze after you have rolled them in sugar and slightly flattened then add 2-3 minutes to the bake time.
There’s something just right about baking in winter. The oven warms the house. The treats warm the heart. And together the small, ordinary moments become like little strands of gold woven into the tapestry of these dark days.
