Chewy Gluten-Free Ginger Cookies
These gluten free ginger cookies are the perfect mix of chewy centers and crisp edges. They’re full of warm ginger and molasses flavor, lightly sugary, and dipped in creamy white chocolate for the perfect finish. Add sprinkles to make them festive—or keep them simple and classic.
I make these every holiday season because they’re not just delicious. They’re great for gifting to friends, family, and neighbors. They look beautiful, travel well, and bring that nostalgic holiday warmth in every bite. And truly—they are so chewy. That’s the magic of this recipe.
As you can see, these cookies make a statement. They look stunning on a dessert platter, in a seasonal cookie box, or wrapped individually as sweet gifts. They’re the kind of treat you bake, eat, and immediately want to share.
The Secret to Chewy Ginger Cookies
Underbake slightly.
That’s the key to getting that soft, chewy center with a gentle crisp on the edges. Letting them cool on the baking sheet gives them time to settle, tighten up, and form all those glorious cracks and crannies.I also love a recipe where the cookies cool right on the tray—less fuss when they come out of the oven. And honestly, we could all use a little moment of chilling after being heated up.
How to Enjoy These Cookies
Here are a few of my favorite ways to enjoy these chewy gluten free ginger cookies:
Serve warm over vanilla ice cream
Classic milk and cookies
Dip into hot chocolate (ginger + chocolate = magic)
Or simply enjoy them straight from the tray
Pro Tip: Freeze them! Store the baked cookies in your freezer and pull out a few at a time. They thaw quickly and stay perfectly chewy.
More and more cookies to bake
Pro Tip: Dip only half of each cookie in white chocolate—it keeps the balance of flavors perfect and makes them easier to serve and store.
If you bake these gluten free ginger cookies, tag me so I can see! Follow along on Instagram @whitesparrowfoodco for more festive treats, easy gluten free baking ideas, and sweet holiday inspiration.
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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