Gluten-Free Gingerbread Crinkle Cookies

Gluten-Free Gingerbread Crinkle Cookies, sweet molasses flavor with a hint of ginger spice. Soft and chewy inside, with a sugar-coated topping. These festive holiday cookies are sure to become a family favorite!

Crinkle cookies have always been a classic Christmas cookie favorite, and this gluten-free gingerbread version is perfect for the holiday season. These chewy cookies have a soft pillowy center with a rich molasses flavor, finished with a dusting of powdered sugar that melts in your mouth. Not only are they gluten-free but they have a dairy-free version and no one will be able to tell the difference! These cookies are sure to be the ultimate crowd-pleaser, perfect to serve at your next holiday party or cookie exchange.

Gluten-Free Gingerbread Crinkle Cookie Ingredients

These delicious gingerbread crinkle cookies are made with holiday spices: Cinnamon, Nutmeg, Ginger, and All Spice.

• Gluten-Free Flour: I use Bob's Red Mill 1 to 1 gluten-free flour blend in this recipe. I recommend using a food scale to measure the flour accurate
• Unsalted Butter: Make sure the butter is at room temperature. For a dairy-free version try Earth Balance dairy-free baking sticks.
• Molasses: Unsulphured molasses is used in this recipe, but you could also try blackstrap molasses.
• Honey: Honey helps cut the sharp molasses, creating a caramel sweet flavor.
• Dark Brown Sugar: This recipe has only brown sugar, no white sugar. Dark brown sugar is recommended for a sweet molasses flavor.
• Egg: One large egg at room temperature will help bind the ingredients.
• Baking Soda: Baking soda helps give the cookies a lift.
• Salt: Salt helps provide flavor and brings out the sweetness.
• Powdered Sugar: Rolling the chilled cookie dough balls in the powdered sugar helps create the crinkle effect.

Holiday Spices

• Ground Ginger, Cinnamon, Nutmeg, and Allspice: The combination of these four spices give these ginger cookies that classic gingerbread taste.

How to Make Gluten-Free Gingerbread Crinkle Cookies

Gluten-Free Ginger Crinkle Cookies are super easy to make, and one of our favorite holiday recipes! The key is to make sure the dough is very cold in order to get the crinkle effect.

1. In a medium mixing bowl whisk together the dry ingredients and set the bowl aside.
2. In a large mixing bowl or KitchenAid mixer, combine the softened butter, honey, molasses, and brown sugar. Mix on medium speed for 1 minute.
3. Add the egg to the large bowl and on medium speed, cream together until light and fluffy.
4. Slowly add the dry ingredients to the wet ingredients, mixing until well combined. The dough will be very wet. Cover the dough with aluminum foil or plastic wrap and place it in the freezer for 1 hour.
5. After 1 hour remove the large bowl of dough from the freezer.
6. Line a large cookie sheet with parchment paper. Use a cookie scoop or food scale to scoop or shape dough into 1-inch balls (around 30 grams). Place the balls of dough onto the fully lined baking sheet. Once all the raw cookie dough is used, place the baking sheet in the freezer for 30 minutes to chill.
7. Preheat the oven temperature to 350°F.
8. After 30 minutes remove the baking sheet from the freezer. Place the powdered sugar in a small bowl. Roll each ball of chilled dough into the powdered sugar, then return the balls of dough to the baking sheet, placing them about 2 inches apart.
9. Bake for 10-12 minutes.
10. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack. Once the cookies have transferred to a wire rack, allow them to completely cool before storing.
11. Store in an airtight container at room temperature for up to 3 days.

Tips For The BEST Gluten-Free Gingerbread Crinkle Cookies

• Chill the dough. For best results, you must chill the dough. Chilling the dough will help prevent the cookies from overspreading, which helps give the cookies that perfect crinkle effect. Instead of the freezer, you could also make this dough in advance and chill the raw dough in the refrigerator or overnight for up to 3 days.
• Do not add more four: This is a very wet dough, but after being properly chilled it does become easier to work with and roll into balls.
• Do not overbake: Remove cookies out of the oven right when the center is soft but not fully baked. This will allow for chewy tender cookies.

For More Christmas Cookie Recipes, Check Out The Links Below

• Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)
• Gluten-Free Spritz Cookies
• Gluten-Free Snowball Cookies (Vegan)
• Gluten-Free Soft Molasses Cookies
• Gluten-Free Chocolate Mint Cookies
• Gluten-Free Cookie Dough Truffles (Vegan)

Recipe

Gluten-Free Gingerbread Crinkle Cookies (Dairy-Free)

Recipe Author : Rebecca Taig

Diet :Gluten Free

Gluten-Free Gingerbread Crinkle Cookies, sweet molasses flavor with a hint of ginger spice. Soft and chewy inside, with sugar-coated topping!

4.67 from 3 votes

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Course Dessert

Cuisine European

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 54 minutes mins

Servings 20 people

Calories 152 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

Wet Ingredients

• ▢ ½ cup unsalted butter or dairy-free butter, melted
• ▢ ¼ cup molasses
• ▢ 2 tablespoon honey
• ▢ ¾ cup dark brown sugar
• ▢ 1 large egg

Dry Ingredients

• ▢ 2 cups gluten-free flour 
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon ground ginger
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground allspice

For Rolling The Cookies

• ▢ ½ cup powdered sugar

Instructions

 

• In a medium mixing bowl whisk together the dry ingredients and set the bowl aside.
• In a large mixing bowl or KitchenAid mixer, combine the softened butter, honey, molasses, and brown sugar. Mix on medium speed for 1 minute.
• Add the egg to the large bowl and on medium speed, cream together until light and fluffy.
• Slowly add the dry ingredients to the wet ingredients, mixing until well combined. The dough will be very wet. Cover the dough with aluminum foil and place the bowl in the freezer for 1 hour. After 1 hour, remove the dough from the freezer.
• Line a large cookie sheet with parchment paper. Use a cookie scoop or food scale to scoop or shape dough into 1-inch balls (around 30 grams). Place the balls of dough onto the fully lined baking sheet. Once all the raw cookie dough is used, place the baking sheet in the freezer for 30 minutes to chill.
• Preheat the oven temperature to 350°F.
• After 30 minutes remove the baking sheet from the freezer. Place the powdered sugar in a small bowl. Roll each ball of chilled dough into the powdered sugar, then return the balls of dough to the baking sheet, placing them about 2 inches apart.
• Bake for 10-12 minutes.
• Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring to a cooling rack. Then transfer them to the wire rack, and allow them to completely cool before storing.
• Store in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1cookieCalories: 152kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 5gCholesterol: 11mgSodium: 64mgPotassium: 77mgFiber: 1gSugar: 16gVitamin A: 15IUCalcium: 26mgIron: 1mg

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