Gluten-Free Gingerbread Crinkle Cookies (Dairy-Free)

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

Cuisine European

Diet Gluten Free

Prep Time 45

Cook Time 10

Total Time 54

Servings people

Calories 152kcal

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.