Gluten-Free Frosted Ginger Cookies

If you’re looking for soft, chewy gluten-free ginger cookies that taste just like the classic version (or even better), this is it.

These cookies are packed with warm holiday spices—ginger, cinnamon, nutmeg, and cloves—with a hint of molasses that makes them rich, cozy, and perfectly sweet. The texture is what sets them apart: tender and melt-in-your-mouth soft, never dry or crumbly.

Even your gluten-eating friends will fall in love with these cookies. I get compliments on this recipe every year and people are always completely shocked that they are made without gluten!

Oh, and did I mention that the cookie itself is dairy free…and can be made in one bowl?!

Top them with a creamy vanilla frosting for the ultimate holiday treat—or skip it and enjoy them plain. Either way, they’re guaranteed to be the first cookies gone from your Christmas tray.

Looking for a few more options to try? Check out this post filled with dozens of recipes for the best gluten free Christmas cookies!

Why You’ll Love These Gluten-Free Ginger Cookies

• Soft and chewy — not cakey or crumbly like some gluten-free cookies.
• Classic holiday flavor with warm spices and molasses.
• Easy to make in one bowl—no fancy tools or chill time required.
• Loved by everyone—gluten-free or not!
• Make-ahead friendly—they stay soft for days.

The Story Behind the Cookies

These cookies have been part of my family’s Christmas baking tradition for years.

The original recipe came from my mom’s old cookbook and wasn’t gluten-free. We called them Ginger Creams. When I went gluten-free, I made it my mission to recreate them—soft, chewy, and full of that nostalgic holiday flavor.

After several rounds of testing, I finally nailed it. I even tested them on friends who aren’t gluten-free—and no one could tell the difference. That’s when I knew these gluten-free ginger cookies were keepers.

Now they’re a staple in my holiday kitchen. I can’t imagine Christmas without them.

Ingredients

For the cookie:

• shortening or palm shortening
• Granulated sugar
• Egg
• Molasses
• Water
• Gluten-free flour mix (I prefer Bob’s Red Mill 1 to 1 OR King Arthur’s Gluten-Free Flour
• Cream of tartar
• Salt
• Baking soda
• Ground ginger
• Ground nutmeg
• Cinnamon
• Ground cloves

For the Vanilla Frosting

• Salted butter*
• Confectioners’ sugar
• Vanilla extract
• Milk*
• Colorful sprinkles – optional but highly recommended!

*NOTE: You can sub dairy-free butter and dairy-free milk (I use almond milk) to make dairy-free icing.

How to Make Soft Gluten-Free Ginger Cookies

Even though this ginger cookie recipe is gluten-free, the basic process for making them is the same as it would be for any cookie. Here’s how to make ginger cookies with molasses.

Step 1

Mix the shortening, sugar, egg, molasses, and water together in a large bowl.

Step 2

Add the cream of tartar, salt, baking soda, and spices. Mix thoroughly.

Step 3

Stir in the flour last and mix until combined. 

Step 4

Cover with plastic wrap in such a way that the plastic wrap touches the cookie dough. This will help keep the dough moist. Then, chill for about 1 hour.

Step 5

Heat your oven to 400 degrees.

Drop the cookie dough by rounded tablespoon-fulls or use a medium cookie scoop (this is the one I use) onto a greased or parchment paper-lined cookie sheet.

NOTE: If you want to chill a little longer (say 1.5-2 hours), you can roll the cookies into small balls. Personally, I’m usually in a hurry and find the drop method works just as well. Honestly, these soft and chewy ginger cookies with molasses taste just as good either way.

Step 6

Bake for about 8 minutes or until there’s almost no imprint left when you gently touch the top of a cookie.

Step 7

Remove your tray of cookies from the oven and allow them to cool for a few minutes. Carefully remove them from the cookie sheets and let them cool completely.

Step 8

While you’re waiting on your ginger cookies to cool, you can make the frosting.

How To Make the Frosting

You can skip the frosting step. However, the vanilla frosting really does add the perfect finishing touch and turns these cookies from really good to mouth-wateringly delicious. I highly recommend it. Plus, it’s super easy.

First, mix the softened butter with the powdered sugar, vanilla extract, and milk. Add more milk just a little bit at a time until the frosting reaches your desired consistency.

Frost your gluten-free ginger cookies, then add the sprinkles. Don’t they look festive and delicious?

Storage

Store cookies in an airtight container for up to 5 days. They stay soft and chewy, but taste best within the first 3 days.

You can also freeze the baked cookies (unfrosted) for up to a month. Just thaw and frost when ready to serve.

More Tasty Christmas Cookie Recipes You’ll Love

• Gluten-Free Sugar Cookies With Buttercream Frosting 
• Russian Tea Cookies (Snowballs)
• Chocolate Peppermint Sandwich Cookies
• 7-Layer Magic Cookie Bars
• Gluten-Free Snickerdoodle Cookies

Don’t forget to check out more favorite gluten-free Christmas cookie recipes to enjoy!

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