These Gluten-Free Gingerbread Crinkle Cookies are light and fluffy on the inside with a crunchy, sugar coated outside. Crinkle cookies are a classic Christmas cookie, but instead of chocolate, these have huge gingerbread flavor! Adapted to be gluten-free & dairy-free, they will be a delicious addition to your holiday festivities.
Gluten-Free Gingerbread Crinkle Cookies
Gingerbread is one of my favorite flavors of the holiday season. The warming flavors of cinnamon, ginger and cloves will have the house smelling like Christmas before the cookies are even in the oven!
These Gingerbread Crinkle Cookies are incredibly yummy! And can they get any prettier with the white crackly tops?!
How to Make this Gingerbread Cookie Dough
- Start by creaming the butter, brown sugar, egg & molasses with a mixer until light and fluffy.
- Slowly add in the flour, baking soda, baking powder & spices until well combined.
- Place the dough in the freezer for at least 30 minutes.
- After the dough is chilled, roll it into small balls, then roll the ball into powdered sugar until completely coated.
- Bake for 10-12 minutes- be sure to keep the dough in the fridge in between batches! It helps the sugar stick and encourages the cracking tops.
Have you tried this recipe? Be sure to tag me on instagram @thrivingglutenfree so I can see how it turned out!
Let's Bake!
Gluten-Free Gingerbread Crinkle Cookies
Ingredients
- 2ΒΌ cups Gluten-Free 1 to 1 Flour
- 1 Egg
- ΒΎ cup Brown Sugar packed
- Β½ cup Butter Softened. Use Earth Balance for dairy-free
- ΒΌ teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ginger ground
- 1 teaspoon Cinnamon ground
- Β½ teaspoon Cloves ground
- β cup Molasses
Coating
- Β½ cup Confectioner's Sugar
Instructions
- Using a handheld or stand mixer, mix together the butter, brown sugar and egg. Mix in the molasses.
- On low speed, add in the flour, salt, baking soda, baking powder and spices until well combined.
- Chill the dough in the freezer for about 30 minutes.. Alternatively, refrigerate the dough until ready to bake for at least 1 hour.
- Preheat the oven to 375Β°. Place confectioner's sugar in a small bowl.
- Scoop the dough by the tablespoon and roll into a ball. Roll each ball into the confectioner's sugar covering all sides evenly.
- Place the sugar coated dough at least 1 inch apart from each other on a baking sheet.
- Bake the cookies 10-12 minutes until crinkled and set in the middle. Cool the cookies before storing in an airtight container.
Looking for more holiday dessert recipes? Check these out!
- Gluten Free Buttery Spritz Cookies
- Festive Peppermint Bark
- Gluten-Free Italian Pizzelles
- Cinnamon Apple Thumbprint Cookies
Sonya says
Itβs so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I'm going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
ThrivingGlutenFree says
So happy you enjoyed the cookies! I have never frozen the batter, but I have frozen the cookies after baking and they still tasted great almost a month later.
Laurel says
They look great but how much Molasses?
ThrivingGlutenFree says
So sorry I'm just seeing your message! It is 1/3 cup molasses. If you ever need a quick response, please send me a DM through IG or FB π