These Gluten-Free Gingerbread Crinkle Cookies are soft, chewy, and full of warm holiday spices. Rolled in powdered sugar for a festive crinkle finish, these cookies combine rich molasses flavor with a perfect hint of ginger and cinnamon, everything you love about gingerbread in every bite.
Grab These Before You Make These Gluten-Free Gingerbread Crinkle Cookies:)
Recipe Ingredients for Gluten-Free Gingerbread Crinkle Cookies
Dry Ingredients
Ggluten-free flour blend
Salt
Baking soda
Gingerbread spice mix (see below)
Gingerbread Spice Mix
Ground ginger
Ground cinnamon
Nutmeg
Allspice
Ground cloves
Wet Ingredients
Light brown sugar
Molasses
Vanilla extract
Butter, melted
Egg
For Rolling
Powdered sugar (for coating)
Optional: For an extra white crinkle appearance, roll each dough ball first in granulated sugar, then in powdered sugar.
How to Make Gluten-Free Gingerbread Crinkle Cookies
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, salt, baking soda, and gingerbread spices until evenly distributed. This helps ensure your cookies rise evenly and have a balanced flavor throughout.
Step 2: Mix Wet Ingredients
In another bowl, or the bowl of a stand mixer, combine the melted butter, brown sugar, and molasses on medium speed until smooth and glossy. Add the egg and vanilla extract and continue to mix until fully incorporated.
Step 3: Combine Wet and Dry Ingredients
Turn the mixer to low speed and slowly add the dry mixture into the wet ingredients in small batches. Mix until a thick, cohesive dough forms. If the dough sticks to the sides, scrape down with a spatula to ensure everything is evenly blended.
Step 4: Shape and Chill
Line a baking sheet with parchment paper. Using a cookie scoop or spoon, roll the dough into 1–1.5-inch balls. Place them on the tray, then chill in the refrigerator for at least 2 hours. Chilling is key, it firms up the dough, making it easier to handle and helps create those classic crinkles during baking.
Step 5: Preheat and Coat
Once chilled, preheat the oven to 350°F (175°C). Place powdered sugar in a shallow bowl. Coat the dough balls with sugar until they are completely covered. For a thicker layer, roll first in granulated sugar, then again in powdered sugar.
Step 6: Bake and Cool
Place the sugar-coated cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 18–20 minutes, or until the cookies are puffed, slightly cracked, and set around the edges. Allow cookies to cool for at least 30 minutes before serving.
Baking Tips for Perfect Gluten-Free Gingerbread Crinkle Cookies
Chill before rolling: Two hours in the fridge helps concentrate flavor and prevent over-spreading.
Layer your sugar: For extra white crackles, roll in granulated sugar before powdered sugar.
Don’t overbake: Remove from the oven once set around the edges; they’ll continue to firm up as they cool.
Store wisely: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to a month.
FAQs About Gluten-Free Gingerbread Crinkle Cookies
What Is the Best Gluten Free Flour for Gingerbread?
The best gluten-free flour for gingerbread cookies is a high-quality all-purpose blend that includes a balance of rice flour, starches (like tapioca or potato starch), and xanthan gum. This mix creates a texture similar to wheat flour, soft yet slightly chewy, with enough structure to hold the cookie shape.
Popular options include:
Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
King Arthur Measure for Measure
Cup4Cup Gluten Free Flour
Each contains stabilizers, such as xanthan gum or guar gum, which mimic gluten’s elasticity. If your blend doesn’t include these additives, add ½ teaspoon of xanthan gum to your dry mix for best results., such as
How to Make Gingerbread Gluten-Free
Traditional gingerbread recipes rely on wheat flour, which contains gluten, a protein that gives structure and elasticity. In gluten free baking, this structure must be replaced with starches and binders that offer a similar texture.
To make gingerbread gluten-free:
Use a gluten-free flour blend with rice flour and starches for tenderness.
Add a binder like xanthan gum or psyllium husk to hold ingredients together.
Use molasses for rich color and chewiness; it also adds extra moisture to gluten-free doughs.
This approach ensures the cookies remain soft and flavorful without becoming dry or crumbly.
What Holds Gluten Free Cookies Together?
In gluten-free baking, binders and moisture-rich ingredients take the place of gluten’s natural elasticity. For these crinkle cookies, three key elements do the work:
Egg is a natural binder that provides structure.
Molasses – Adds stickiness and moisture that keep cookies chewy.
Xanthan Gum (if added) – Ensures the dough holds together during mixing and baking.
Without these, gluten-free cookies can turn out fragile or sandy. The combination of butter, molasses, and egg in this recipe results in perfectly soft, cohesive cookies. gluten-free
What Is the Best Gluten Free Flour to Use for Cookies?
For cookies in general, the ideal gluten-free flour has enough elasticity to prevent spreading while maintaining a tender crumb. Blends with white or brown rice flour, tapioca starch, and potato starch tend to produce the best texture. Avoid blends that are heavy on bean flours, as they can leave a strong aftertaste.
When baking cookies:
Choose a cup-for-cup gluten-free flour designed for sweets.
Don’t overmix; gluten-free doughs don’t need long mixing times.
Chill the dough, which helps prevent spreading and enhances texture.
Blends like Cup4Cup or King Arthur Measure for Measure often mimic the taste and texture of regular cookies most closely.
Gluten-Free Gingerbread Crinkle Cookies
Gluten-Free Gingerbread Crinkle Cookies with warm spices and rich molasses. Soft, chewy centers, snowy crinkle tops, and easy step-by-step tips for perfect holiday cookies.
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend
- ½ teaspoon salt
- ½ teaspoon baking soda
- Gingerbread spice mix (see below)
Gingerbread Spice Mix
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon ground cloves
Wet Ingredients
- ¾ cup light brown sugar
- ⅓ cup molasses
- ½ teaspoon vanilla extract
- ½ cup butter, melted
- 1 egg
For Rolling
- ½ cup powdered sugar (for coating)
- Optional: For an extra white crinkle appearance, roll each dough ball first in granulated sugar, then in powdered sugar.
Instructions
- Step 1: Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, salt, baking soda, and gingerbread spices until evenly distributed. This helps ensure your cookies rise evenly and have a balanced flavor throughout.
- Step 2: Mix Wet Ingredients: In another bowl, or the bowl of a stand mixer, combine the melted butter, brown sugar, and molasses on medium speed until smooth and glossy. Add the egg and vanilla extract and continue to mix until fully incorporated.
- Step 3: Combine Wet and Dry Ingredients: Turn the mixer to low speed and slowly add the dry mixture into the wet ingredients in small batches. Mix until a thick, cohesive dough forms. If the dough sticks to the sides, scrape down with a spatula to ensure everything is evenly blended.
- Step 4: Shape and Chill: Line a baking sheet with parchment paper. Using a cookie scoop or spoon, roll the dough into 1–1.5-inch balls. Place them on the tray, then chill in the refrigerator for at least 2 hours. Chilling is key; it firms up the dough, making it easier to handle and helps create those classic crinkles during baking.
- Step 5: Preheat and Coat: Once chilled, preheat the oven to 350°F (175°C). Place powdered sugar in a shallow bowl. Coat the dough balls with sugar until they are completely covered. For a thicker layer, roll first in granulated sugar, then again in powdered sugar.
- Step 6: Bake and Cool: Place the sugar-coated cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 18–20 minutes, or until the cookies are puffed, slightly cracked, and set around the edges. Allow cookies to cool for at least 30 minutes before serving.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases.
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Amazon Basics Silicone Rectangular Baking Mat, Non-Stick Reusable Oven Bakeware, 16.5" x 11.6", New Beige/Gray, Pack of 2 -
USA Pan Bakeware Nonstick Quarter Sheet Pan, Baking Sheet Aluminized Steel -
Gingerbread Spice Mix First-Class Holiday Flavor 1.5 oz Tin Can - Unique Flavors -
Golden Barrel Unsulphured Supreme Baking/Barbados molasses, 16 Ounce -
King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1 Substitute for Wheat Flour, Non-GMO, Kosher Certified, 3 lbs Bag for Baking Cookies, Cakes, Muffins
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 123Total Fat: 3gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 23mgSodium: 139mgCarbohydrates: 25gFiber: 1gProtein: 3g
More gluten-free desserts to make ASAP!
- Gluten Free Pumpkin Bread
- Gluten Free Crescent Rolls
- Gluten-Free Pumpkin Roll
- Gluten-Free Pumpkin Pie Cookies
