I stumbled on a pantry trick that helps Gluten Free Gingerbread Crinkle Cookies develop that classic crackled look with just a gluten free flour blend and powdered sugar.

Jump to Recipe

I love when a cookie surprises me, and these Gluten Free Gingerbread Crinkle Cookies do just that. I set out to make something that tastes classic but not fussy, using a gluten free all purpose flour blend and plenty of ground ginger so the spice really sings.

They crack open with a snowy dusting and always spark the kind of questions I like: are they Gluten Free Dairy Free Ginger Cookies too, or just the crinkle everyone keeps asking about? I cant promise they will behave perfectly, but they will vanish fast, and that mystery is half the fun.

Ingredients

Print Recipe (No Advertisments)

Flour blend: mainly carbs, some fiber, low protein, gives cookie structure and tenderness
Cornstarch: adds softness, reduces gluten feel, mostly simple carbs
Ginger: spicy warmth, antioxidants, tiny fiber, lots of flavor, not sweet
Molasses: deep sweetness, iron and calcium, gives chew and dark flavor
Brown sugar: sweet, adds moisture and slight caramel notes from molasses
Egg: protein binder, helps rise and hold shape, adds richness
Xanthan gum: mimics gluten, improves chew and texture in gf baking
Powdered sugar: surface sweetness, creates crinkles, melts on the tongue

Ingredient Quantities

2 cups (240 g) gluten free all purpose flour blend (use a 1 to 1 blend)

2 tablespoons cornstarch (helps keep them soft)

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 teaspoon xanthan gum, only if your blend doesnt already contain it

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) packed light brown sugar

1/4 cup (60 ml) unsulphured molasses

1 large egg, room temp

1 teaspoon vanilla extract

1/2 cup (60 g) powdered sugar for rolling

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; spoon and level the gluten free flour so you dont pack it.

2. Whisk together 2 cups (240 g) gluten free all purpose flour blend, 2 tablespoons cornstarch, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, 1/4 teaspoon fine sea salt and 1/2 teaspoon xanthan gum only if your flour blend doesnt already have it.

3. In a large bowl cream 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes with a mixer.

4. Add 1/4 cup (60 ml) unsulphured molasses, 1 large room temp egg and 1 teaspoon vanilla extract to the butter mixture and beat until well combined.

5. Stir the dry ingredients into the wet in two additions, mixing just until combined; the dough should be soft and slightly sticky, dont overmix or the cookies get tough.

6. Cover and chill the dough at least 30 minutes up to overnight to firm it; if youre in a hurry freeze for 15 to 20 minutes until scoopable. Chilling also deepens the gingerbread flavor.

7. Put 1/2 cup (60 g) powdered sugar in a shallow bowl. Portion dough with a small scoop or tablespoon into balls about 1 to 1 1/2 tablespoons each, roll each ball between your palms, then roll generously in the powdered sugar to coat.

8. Place balls on prepared sheets about 2 inches apart so they have room to spread; slightly press the tops if you want bigger cracks.

9. Bake 8 to 10 minutes until the edges are set but centers still look a little soft, they will finish cooking on the sheet; do not overbake or theyll be dry.

10. Let cookies cool on the baking sheet 5 minutes then move to a wire rack to cool completely. Store in an airtight container at room temp up to 4 days, or freeze for longer; to keep them soft put a slice of bread in the container with the cookies.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls, one large for creaming and one medium for the dry ingredients
4. Electric mixer (hand or stand) or a sturdy wooden spoon if youre skipping the mixer
5. Measuring cups and spoons plus a kitchen scale for the gram measurements
6. Whisk for the dry mix and a rubber spatula to scrape and fold the dough
7. Cookie scoop or tablespoon for portioning and a shallow bowl for the powdered sugar
8. Wire cooling rack and an airtight container for storing the cookies

FAQ

Q: My flour blend already lists xanthan gum, should I still add 1/2 teaspoon?
A: No, dont add extra xanthan gum if your blend already has it. Too much makes cookies gummy. Check the label, if it says "contains xanthan gum" skip the extra.

Q: Why is cornstarch in the recipe, can I skip it or swap it?
A: Cornstarch helps keep the cookies soft and tender. You can swap with an equal amount of tapioca starch or potato starch, but dont omit it entirely or the texture will be firmer.

Q: My cookies spread too much, how do I stop that?
A: Chill the dough for 30 minutes to 1 hour, maybe longer if your butter was very soft. Use well-packed balls and roll in powdered sugar right before baking, and bake on a cool baking sheet so they dont over spread.

Q: Can I make these egg free or vegan?
A: Yes, try a flax egg (1 tablespoon ground flax + 3 tablespoons water, wait 5-10 minutes), but expect slightly denser, chewier cookies. Use vegan butter and make sure your brown sugar and chocolate if used are vegan.

Q: How do I keep the cookies soft for several days?
A: Store cooled cookies in an airtight container at room temp with a slice of bread or a few apple slices to keep moisture. They also freeze great — freeze baked cookies or raw dough balls for up to 3 months.

Q: Can I use blackstrap or dark molasses instead of light molasses?
A: Yes, dark or blackstrap molasses will give a stronger, more bitter ginger flavor. Use light if you want a milder, sweeter cookie. If you swap, taste batter first and adjust sugar a bit if needed.

Gluten Free Gingerbread Crinkle Cookies Recipe Substitutions and Variations

Gluten free all purpose flour blend: If you aren’t strict GF, swap in regular all purpose flour 1 to 1. For a homemade GF option try 1 cup brown rice flour + 1 cup tapioca starch + 2 tbsp potato starch for the 2 cups total, add 1/2 tsp xanthan gum if your mix needs it.
Cornstarch: Use arrowroot powder or potato starch in the same amount, they keep cookies soft and work the same in this dough.
Unsalted butter: Replace with solid coconut oil or vegan stick butter, same weight (113 g). Chill the dough a little before baking since coconut oil melts faster, and expect a faint coconut note if you use coconut oil.
Large egg: Make a flax egg for an egg free swap: 1 tbsp ground flaxseed + 3 tbsp water, mix and rest 5 minutes, then use in place of one egg.

Pro Tips

– Chill the dough longer when you can, even overnight. It not only firms the dough so the cookies spread less, it actually deepens the ginger flavor. If youre in a rush, freeze the scooped balls 15 to 20 minutes so they hold shape better.

– Spoon and level your gluten free flour instead of scooping straight from the bag, otherwise the cookies get dense. If your blend doesnt already have xanthan gum add the 1/2 teaspoon, but dont double up if it does — that makes them gummy.

– Roll the chilled dough really generously in the powdered sugar, then bake right away. For bigger, prettier cracks you can slightly press the tops before baking; bake until edges are set but centers still look a touch soft, they finish on the sheet so dont overbake.

– Store with a slice of bread in the container to keep them soft, or freeze dough balls on a tray then bag them for longer storage. When reheating, a 5 to 8 second zap in the microwave brings back that just-baked chew.