Gluten Free Chewy Ginger Cookies
with White Chocolate Dip
You are going to love these. They are chewy with crispy edges. Full of all the ginger and molasses flavors. Sugary with a bite of creamy white chocolate on one side. Make them festive with a few sprinkles or leave them out.
I love gifting these to friends, family and neighbors. They aren’t just pretty. Full of ginger, sugary without being overwhelming and chewy – oh gosh they are chewy.
As you can see, these ginger cookies make a statement. They are so beautiful on a platter at your next holiday gathering or in your seasonal cookie box…even wrapped in a plastic bag to leave for your neighbors. Eat them and share them with others.
Pro tip
Under cooking is the name of the game to get these cookies to be chewy with a little bit of a crunch.
Letting them rest and cool on the baking sheet tray will allow them to tighten up, continue to cook a little bit and create all those glorious nooks and crannys.
I also love recipes that let the cookies cool on the baking sheet trays. Less work right when they get out of the oven. We could all use a little moment of chilling after being heated up.
My favorite kitchen tools I used in this recipe
Kitchen Aid
Baking Sheet Trays
Rubber Spatulas
How to enjoy chewy ginger cookies
Yes, I’m giving you some ideas on how to best enjoy these.
- serve warm over vanilla ice cream
- milk and cookies, of course
- dip in hot chocolate. Yes, ginger and chocolate works so well together.
Just bake them and eat them.
Pro Tip: freeze them, unless you will eat them all without a couple of days of baking. Take a few out of your freezer at a time
More and more cookies to bake
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Gluten Free Chewy Ginger Cookies with White Chocolate Dip
- Total Time: 22 minutes
- Yield: 18 1x
- Diet: Gluten Free
Ingredients
- 3/4 cup salted butter, softened
- 1 cup granulated sugar
- 1 egg, room temperature
- 1/3 cup molasses
- 1/2 teaspoon vanilla extract
- 2 1/4 cup gluten free flour blend
- 2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons ground ginger
- more granulated sugar for rolling
- optional: seasonal sprinkles
White Chocolate Dip
- 1 cup white chocolate chips
- 1/4 cup coconut oil
Instructions
- Prepare 2 baking sheet trays lined with parchement paper.
- Using a stand mixer, place the butter and sugar in the bowl and beat on medium for 1-2 minutes or until very creamy and light in color. Scrap down the sides of the bowl.
- Add in the egg, molasses and vanilla extract. Beat for 30 seconds on medium speed.
- Pour in the gluten free flour, baking soda, sea salt and ginger. Mix until all ingredients are combine. Scrap down the sides of the bowl if needed and mix again for 2-4 seconds.
- Scoop the cookies out on to the prepared baking sheet tray.
- Add about 1/4 cup of granulated sugar to a small bowl. Roll the tops of the cookies in the sugar and place back on the baking sheet tray.
- Place the cookies in your refrigerator for 1-2 hours. When ready to bake, preheat your oven to 350F.
- Bake 6-8 cookies per baking sheet tray for 7 minutes. Remove from the oven and tap on your counter top to deflate the cookies. Let them cool on the baking sheet trays for 10-20 minutes or until you are able to transfer them to a wire rack to continue to cool.
- When the cookies are all baked and cooled. Melt the white chocolate and coconut oil in a microwave safe bowl – 20 seconds at a time. Stir after each heating section until the chocolate and oil are combine and smooth.
- Dip one side of the cookies in a melted white chocolate. Lay back on the wire rack for the chocolate to harder – if adding sprinkles, add a pinch of sprinkles to the wet chocolate before it hardens.
Notes
- These ginger cookies freezer very well – place them in a plastic bag. They will stay chewy and delicious just like you pulled them out of the oven. Let them thaw and enjoy.
- Prep Time: 15
- Cook Time: 7
- Category: cookies
- Method: baking
- Cuisine: cookies
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