Gluten Free Soft Ginger Cookies

These gluten free soft ginger cookies are the absolute best ginger cookies I've ever had. I like to make one dough and use it 2 ways - half rolled in sanding sugar and half dolloped with cream cheese frosting. They are soft with just the right amount of Christmas spice and heat. No matter how you scoop it, you can’t go wrong with these cookies!

These gluten free soft ginger cookies are based off of the regular soft ginger cookies (adapted from this recipe) that I’ve been baking for years. I had no idea that I even liked gingerbread until these cookies came along. They are soft with just the right amount of heat. And, I like to make 1 big batch, half rolled in jewel-toned sprinkles and the other half baked plain and topped with cream cheese frosting.

The bejeweled cookies are just…stunning. They take a boring old brown cookie and turn them into delightful soft and chewy cookies that will…ahem…make the whole place shimmer. I love the little crunch that the sanding sugar adds to these as well. They are a family favorite and all around staple on our Christmas cookie plates!

Let’s also talk about the frosted soft ginger cookies. These are my favorite. One year as I was rolling ball after ball into sanding sugar, I realized these cookies would be absolutely fabulous with a tangy cream cheese frosting to balance the slight heat that these cookies are packing. And I was right. Born of leftover cream cheese and a desire to stop the sprinkle rolling, these frosted soft ginger cookies became one of my all-time favorites. And of course, you can’t go wrong with decorating here. They look sophisticated completely naked with white frosting, and they look fun and rustic dusted with sprinkles.

As they are one of my signature Christmas cookies and I’m on gluten free baking bender this season, I was determined to nail these cookies for the gluten free crowd. And you know what? I did.

Here’s what I’ve learned in my short gluten free cookie baking journey thus far. Letting the dough rest for a significant chunk of time really makes a difference. I’m talking at least 1 hour, but even better if it can be overnight. It allows the gluten free flour blend to soak up some of the moisture for a less gritty texture. Gluten free cookie dough can also be so soft and refrigerating it helps it to set up and spread less when baked.

I love that this recipe makes a LOT of cookies. Like more than you will know what to do with, I promise. I used a small, 1 inch cookie scoop and got between 7 - 8 dozen cookies! They are strong enough to be frozen and stored. The defrost like a dream. And seriously, aren’t they gorgeous?

What are you waiting for? Just make them already!

Yield: 7 dozen

Author: Rachel Humiston

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Gluten Free Soft Ginger Cookies - 2 Ways

These gluten free soft ginger cookies are the absolute best ginger cookies I've ever had. I like to make one dough and use it 2 ways - half rolled in sanding sugar and half dolloped with cream cheese frosting. They are soft with just the right amount of Christmas spice and heat. No matter how you scoop it, you can’t go wrong with these cookies!

Prep time: 30 MinCook time: 9 MinInactive time: 1 HourTotal time: 1 H & 39 M

Ingredients

• 4 1/2 C King Arthur Gluten Free Measure for Measure flour (may use all-purpose flour if not making gluten free)
• 4 tsp ground ginger
• 2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 1/2 C shortening
• 2 C granulated sugar
• 2 eggs
• 1/2 C molasses

For Bejeweled Ginger Cookies

• 1 C sanding sugar, any color(s) you like!

For Frosted Ginger Cookies

• 8 oz. cream cheese, softened
• 8 Tbsp unsalted butter, softened
• 2 1/2 C confectioners sugar
• 1 tsp vanilla extract
• Sprinkles for decorating

Instructions

To Make the Soft Ginger Cookie Dough

1. Whisk together the flour, ginger, baking soda, cinnamon, cloves and salt; set aside.
2. In the bowl of a stand mixer (or in a bowl with a hand mixer), beat the shortening for 30 seconds to soften. Add the granulated sugar and beat until completely combined and fluffy.
3. Beat in the eggs and molasses until combined, scraping down the sides of the bowl to ensure the mixture is completely mixed.
4. Beat in the flour mixture. I like to do this in small batches so as not to overwhelm the mixer. When completely combined, hand mix with a rubber spatula to ensure the bottom of the bowl is combined.
5. Cover the dough and let refrigerate for AT LEAST 1 hour. Overnight is best for gluten free dough, if possible.
6. When ready to bake, preheat oven to 350 degrees and line 2 large cookie sheets with parchment paper.
7. With a 1 inch cookie scoop, scoop the dough and roll into balls.

For Bejeweled Soft Ginger Cookies

1. Roll the balls in sanding sugar until completely coated.
2. Place on baking sheet 2” apart and bake for 8-10 minutes or until the bottoms are just set.
3. The cookies may look slightly underdone and you’ll be tempted to put them back in the oven. Don’t.
4. Let rest on the tray for 3-5 minutes as they firm up then transfer to a wire rack to cool completely.

For Frosted Soft Ginger Cookies

1. Place the uncoated rolled balls on a baking sheet, 2” apart and bake for 8-10 minutes or until the bottoms are just set.
2. The cookies may look slightly underdone and you’ll be tempted to put them back in the oven. Don’t.
3. Let rest on the tray for 3-5 minutes as they firm up then transfer to a wire rack to cool completely.
4. To make the frosting, beat the cream cheese and butter together in the bowl of a stand mixer until completely combined and there are no lumps.
5. Add the confectioners sugar, ½ C at a time, fully beating into the mixture after each addition.
6. Add the vanilla and beat until mixed and silky.
7. When cookies are cool, frost them! Decorate with your favorite sprinkles.