I love a good chewy ginger cookie. They’re my fave Christmas treat. But I also aim to be gluten free (not for the fad but for my body), so this is a modified recipe that I found on Epicurious.com years ago. I always double the recipe. I always freeze them. And they’re always amazing.

2C Gluten Free flour*&

1/2t Xantham gum

2 1/2t ground ginger

2t baking soda

1t cinnamon

1t ground cloves

3/4t pink salt or sea salt

1/4C crystallized ginger, chopped finely

1C brown sugar

3/4C unsalted butter, room temperature

1 egg

1/4C light molasses

Sugar for coating



  • Step 1:
    • Beat the butter, brown sugar until fluffy. Add in the egg & molasses
    • dump in dry ingredients (yup – right on top – I’m a lazy baker), and using the teaspoon you added the spices with gently mix together the dry ingredients
    • Use your mixer to gently combine it all until just blended
    • Cover and refrigerate for 1 hour (overnight works too)
  • Step 2:
    • Preheat the oven to 350F
    • Roll dough into 1 1/2 inch balls and place on sheets about 2 inches apart
    • Bake for 12-15 minutes or until they’re cracked on top but still soft to touch. Cool for at least 5 minutes on the sheets, then transfer to a rack to cool.

*Note: I use a variety of “all purpose” gluten free flours. I’m not particularly attached to one. But generally speaking Bob’s Red Mill makes a good quality product.