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 cookies are sure to become a holiday favorite!

gluten free crinkle cookies piled on plate

Crinkle cookies have always been a favorite, and this gingerbread version is perfect for the holiday season. Soft pillowy center with a rich molasses flavor finished with a dusting of powdered sugar that melts in your mouth.  They also happen to be both gluten and dairy-free, but no one will be able to tell!  These cookies are sure to be the ultimate crowd-pleaser.

gluten free crinkle cookies stacked on plate the top cookie has a bite out of it

Gluten-Free Gingerbread Crinkle Cookie Ingredients

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

  • Dairy-Free Butter
  • Molasses
  • Honey
  • Brown Sugar
  • Egg
  • Gluten-Free Flour
  • Baking Soda
  • Salt
  • Powdered Sugar

Holiday Spice

  • Cinnamon
  • Nutmeg
  • Ginger
  • Allspice


gluten free crinkle cookies stack of three with top cookie having a bite out of it

How to Make Gluten-Free Gingerbread Crinkle Cookies

  1. Add the butter, molasses, honey, and brown sugar to a large bowl. Mix together for 1 minute, and then add the egg. Continue to mix until light and fluffy.
  2.  Slowly add the dry ingredients. Mix until well combined. Cover the bowl and place it in the freezer for 1 hour.
  3. Remove the bowl from the freezer and scoop out the dough, rolling them into 1-inch balls.
  4. Place the balls of dough onto a lined baking sheet, and back into the freezer for another 30 minutes. Repeat this step until all the dough is used.
  5. After 30 minutes from the balls of dough from the freezer, and preheat the oven to 350° F.
  6. Pour the powdered sugar into a small bowl, then take each ball of dough and roll it in the powdered sugar until fully coated.
  7. Place the balls of dough in the oven, bake for 10-12 minutes.
  8. Remove the cookie from the oven and allow them to rest on the baking sheet for 5 minutes.
  9. After 5 minutes transfer the cookies to a cooling rack.
  10. Serve.

gluten free crinkle cookies spread out aerial view one with a bite out of it looking up

3 Tips to Make the BEST Gluten-Free Crinkle Cookies

  • Chill the dough. This is the hardest step because most people do not want to wait, but it happens to be the most important step. Chilling the dough will help avoid the cookies from spreading, and gives that crackly look on top.  You can chill the dough in the refrigerator overnight for up to 3 days.
  • This dough is wet: Do not be attempted to add more flour!
  • Remove cookies out of the oven right when the center is soft but not fully baked. This will give the best texture.

For More Tasty Recipes

Gluten-Free Chocolate Crinkle Cookies {Dairy-Free}

Gluten-Free White Chocolate Macadamia Nut Cookies

Gluten-Free Cranberry Orange Loaf {Dairy-Free}

Gluten-Free Gingerbread Crinkle Cookies (Dairy-Free)

Recipe Author : Rebecca Taig
Gluten-Free Gingerbread Crinkle Cookies, sweet molasses flavor with a hint of ginger spice. Soft and chewy inside, with sugar-coated topping!
5 from 1 vote
Course Dessert
Cuisine European
Prep Time 45 mins
Cook Time 10 mins
Total Time 54 mins
Servings 20 people
Calories 152 kcal


Wet Ingredients

  • 1/2 cup unsalted butter or dairy-free butter, melted
  • 1/4 cup molasses
  • 2 tbsp honey
  • 3/4 cup dark brown sugar
  • 1 large egg

Dry Ingredients

  • 2 cups gluten-free flour 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice

For Rolling The Cookies

  • 1/2 cup powdered sugar


  • In a medium-size bowl add the dry ingredients: gluten-free flour, baking soda, ginger, cinnamon, nutmeg, and salt. Whisk together and set aside.
  • In a large mixing bowl combine the butter, honey, molasses, and brown sugar. Mix on high speed for 1 minute.
    Add the egg, continuing to mix until light and fluffy.
  • Slowly add in the dry ingredients, continuing to mix until all of the ingredients are combined. The dough will be very wet. Cover the dough and place it in the freezer for 1 hour.
  • In 1 hour remove the dough from the freezer. Scoop out 1 inch balls of dough, and place them on a fully lined baking sheet, 1-inch apart. Place the baking sheet in the freezer for another 30 minutes.
  • Preheat the oven to 350°F.
  • After 30 minutes remove the baking sheet from the freezer. Place the 1/2 cup of powder sugar in a medium-size bowl, and roll each ball of dough in the powdered sugar. Return the balls of dough to the baking sheet, and bake for 10-12 minutes or until the center of the cookie has set.
  • Remove from the oven and let cool for 5 minutes on the baking sheet, then move the cookies to a cooling rack for 1 hour.
  • Serve immediately or store in a tightly sealed container for up to 5 days.


Serving: 1cookieCalories: 152kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 5gCholesterol: 11mgSodium: 64mgPotassium: 77mgFiber: 1gSugar: 16gVitamin A: 15IUCalcium: 26mgIron: 1mg
Keyword Christmas, cookies, gluten free, gluten free cookies, holiday, holiday dessert
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Hi, I'm Rebecca the voice and creator behind this blog, filled with inspiration for entertaining, home design, and delicious gluten-free recipes.


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Recipe Rating


  1. Chriselda Garza wrote:

    These two cookie recipes sound so good! You may actually get me into my kitchen to bake from scratch!

    Posted 12.4.20 Reply
    • You are so sweet dear friend, if you lived closer I would bake you a dozen. 🙂

      Posted 12.4.20 Reply

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