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 recipe, but instead of chocolate, these have huge gingerbread flavor! Adapted to be gluten free and 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!
Crinkle cookies are known for their beautiful, snow-dusted appearance and slightly crisp edges. When the cookie dough is rolled in powdered sugar before baking, it creates a crackled surface as the cookies puff up in the oven. The result is not only festive but irresistibly soft and chewy inside.
Soft, spiced, and beautifully crackled, this gluten-free twist on a classic will quickly become a holiday favorite you'll bake year after year.
Ingredients You'll Need
- Gluten Free 1:1 Flour
- Egg
- Butter
- Brown Sugar
- Salt
- Baking Soda and Baking Powder
- Spices: Ginger, Cinnamon, Cloves and Molasses
- Confectioner's Sugar for dusting.
Looking for more gluten free Christmas Cookie recipes? I think you'll love these Gluten Free Buttery Spritz Cookies and these Gluten Free Linzer Cookies
How to Make this Gingerbread Cookie Dough
The dough chills beautifully, making it great for baking ahead!
- 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.
How to Store and Freeze
Store baked cookies in an airtight container at room temperature for up to 5 days. To freeze, layer cookies between sheets of parchment paper in an airtight container and freeze for up to 3 months. For dough, roll into balls, freeze on a tray, and then store in a bag until ready to bake. Just add a few extra minutes to your baking time.
If you love the cozy flavor of gingerbread as much as I do, you will also love this Moist and Delicious Gluten Free Gingerbread Loaf and these Gluten Free Spiced Wafer Cookies (Copycat Sweetzels & Ivins Recipe)
Have you tried this recipe? Be sure to leave a review below and tag me on instagram @thrivingglutenfree so I can see how it turned out!
Let's Bake!
Gluten Free Gingerbread Crinkle Cookies
Ingredients
Equipment
Method
- 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 375°. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sonya says
It’s 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 🙂