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Gluten Free Gingerbread Crinkle Cookies

This easy recipe for Gluten Free Gingerbread Crinkle Cookies is made from scratch with a gluten free flour. They are chewy, dense and pillowy and are the perfect dessert to bring to any Christmas or holiday party. 

After developing a recipe for gluten free chocolate crinkle cookies and lemon crinkle cookies, I was hooked! And since I love gingerbread flavor so much, I’ve decided to make a gingerbread flavored gluten free cookie along with gluten free gingerbread houses for the holidays. 

💭What Is A Crinkle Cookie?

A crinkle cookie is a cookie where the dough is rolled into a ball and then rolled in confectioners sugar.  Once it starts baking, the white sugar on the cookie will “crack” exposing the cookie inside and a crinkly white outside.

🍪Ingredients You’ll Need

Gluten Free Flour Blend – I use a gluten free flour blend that already contains xanthan gum. This gives baked goods a chewy texture that gluten would. I enjoy using King Arthur Gluten Free Flour which has a 1:1 ratio with wheat flour. 

Molasses: Molasses is a product that is leftover after sugar is extracted from sugarcane or beets. It is slightly sweet but very bitter by itself. Molasses is popular in most recipes using gingerbread flavor. It can be found at most grocery stores in the baking aisle or you can try this one

Light Brown Sugar: Instead of white sugar, brown sugar adds a soft dense texture with a hint of molasses flavor. 

Melted Butter: I like using butter in this recipe because I like how it blends with the flavors, but you could also use coconut oil in this recipe. 

Gingerbread Spice: Below is a recipe for gingerbread spice, but feel free to purchase a premade blend like this one to keep it simple.

Powdered Sugar: This is what the cookie dough is rolled in to give it that sugary “cracked” look when baked. They can be rolled in regular sugar or no sugar at all, but they will not look the same.  

Salt, Baking Soda, Vanilla Extract, Egg: All typical ingredients for the best cookie recipes. 

📖How To Make Gingerbread Crinkle Cookies

1️⃣ Combine Dry Ingredients: In a large bowl, whisk together dry ingredients including; gluten free flour, salt, baking soda and gingerbread spice.

2️⃣ Combine Wet Ingredients: Using a stand mixer or hand mixer  on medium speed combine melted butter molasses and sugar until fully combined. Add in egg and vanilla extract and fully incorporate. 

3️⃣ Mix Dry Ingredients Into Wet Ingredients: Set the mixer on low and add dry ingredients into the wet ingredients in small batches until a dough is formed. Scrape down sides with rubber spatula if needed. 

4️⃣ Form The Cookies: Once dough is formed, line a sheet pan with parchment paper and roll cookie dough into 1-1.5 inch balls. Chill in refrigerator for 2 hours.

5️⃣ Preheat Oven: Cookie dough balls have chilled, preheat your oven to 350 degrees.

6️⃣ Roll Cookie Dough In Powdered Sugar: Place powdered sugar into a bowl and add cookie dough balls one by one making sure they are fully coated in sugar. If they are not fully coated, the sugar will absorb into the cookie and will not be white and crinkly.

7️⃣ Bake Cookies: Add cookies rolled in powdered sugar onto a parchment lined sheet pan 2 inches apart. Bake for 18-20 minutes at 350 degrees. Remove from oven and let cool for 30 minutes before serving. 

FAQ

Can I Roll Crinkle Cookies In Regular Sugar?

These can be rolled in regular sugar, but they will not have that “cracked” white sugar look. The crinkle cookies will have a better powdered sugar u0022cracku0022 if they are rolled in the powdered sugar after they are refrigerated. 

Can I Make Crinkle Cookies Using Boxed Cake Mix?

I have not done so before, but there are plenty of recipes out there that use boxed cake mix to make cookies. Make sure you’re finding a gluten free baking mix if you’re worried about gluten.

Can I substitute for All Purpose Flour?

If you’re not concerned about baked goods that are gluten free, you can use regular all purpose flour in a 1:1 ratio with the recipe as written. 

Can I freeze crinkle cookie dough?

Absolutely! In fact, whenever I personally make a batch I only cook half of it or else they would all be gone too quickly! I shape the rest of the dough into a log and wrap it in plastic wrap and place it in the freezer for up to 3 months. When I am ready to bake, I remove it the night before and let it thaw in the fridge. 

More Gluten Free Crinkle Cookie Recipes

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Gluten Free Gingerbread Crinkle Cookies

This easy recipe for gluten free gingerbread crinkle cookies is made from scratch with gluten free flour. They are chewy, dense and pillowy and are the perfect dessert to bring to any Christmas or holiday party.
4.35 from 29 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 18 minutes
Additional Time: 2 hours
Total Time: 2 hours 33 minutes
Servings: 20 cookies
Calories: 154kcal

Ingredients

  • 2 cups Gluten Free Flour
  • ¾ cup Light Brown Sugar
  • cup Molasses
  • 1 tsp Vanilla Extract
  • ½ cup Butter melted
  • 1 Egg
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ½ cup Powdered Sugar
  • Gingerbread Spice

Gingerbread Spice

  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • tsp Nutmeg
  • tsp Allspice
  • tsp Ground Cloves

Instructions

  • Combine Dry Ingredients: In a large bowl, whisk together dry ingredients including; gluten free flour, salt, baking soda and gingerbread spice.
  • Combine Wet Ingredients: Using a stand mixer or hand mixer  on medium speed combine melted butter molasses and sugar until fully combined. Add in egg and vanilla extract and fully incorporate. 
  • Mix Dry Ingredients Into Wet Ingredients: Set the mixer on low and add dry ingredients into the wet ingredients in small batches until a dough is formed. Scrape down sides with rubber spatula if needed. 
  • Form The Cookies: Once dough is formed, line a sheet pan with parchment paper and roll cookie dough into 1-1.5 inch balls. Chill in refrigerator for 2 hours.
  • Preheat Oven: Cookie dough balls have chilled, preheat your oven to 350 degrees.
  • Roll Cookie Dough In Powdered Sugar: Place powdered sugar into a bowl and add cookie dough balls one by one making sure they are fully coated in sugar. If they are not fully coated, the sugar will absorb into the cookie and will not be white and crinkly. You can roll them in granulated sugar first THEN powdered sugar if you’d like a lot of powdered sugar on your cookie.
  • Bake Cookies: Add cookies rolled in powdered sugar onto a parchment lined sheet pan 2 inches apart. Bake for 18-20 minutes at 350 degrees. Remove from oven and let cool for 30 minutes before serving.

Notes

Can I Roll Them In Regular Sugar?

These can be rolled in regular sugar, but they will not have that “cracked” white sugar look. The crinkle cookies will have a better powdered sugar "crack" if they are rolled in the powdered sugar after they are refrigerated. 

Can I Make These Using Boxed Cake Mix?

I have not done so before, but there are plenty of recipes out there that use boxed cake mix to make cookies. Make sure you’re finding a gluten free baking mix if you’re worried about gluten.

Can I Make These With Regular All Purpose Flour?

If you’re not concerned about baked goods that are gluten free, you can use regular all purpose flour in a 1:1 ratio with the recipe as written. 

Can I Freeze Cookie Dough?

Absolutely! In fact, whenever I personally make a batch I only cook half of it or else they would all be gone too quickly! I shape the rest of the dough into a log and wrap it in plastic wrap and place it in the freezer for up to 3 months. When I am ready to bake, I remove it the night before and let it thaw in the fridge. 

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 145mg | Sugar: 15g

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21 Comments

  1. Hi, I am so excited to this recipe. I just love traditional crinkle cookies, they remind me of my beloved grandmother. My son has some food allergies and is allergic to eggs, do you think this would work using either applesauce or an egg replacer instead of real eggs? Thank you!

    1. Hi Becky, I have not tried this with maple syrup before. The texture and taste may change a bit as maple syrup is a lot thinner and a lot less intense in flavor but I don’t see why this variation wouldn’t work. Let me know how it goes!

  2. These Gingerbread cookies may be my new favorite! I love all things gingerbread and I’m so glad I tried this recipe. Also love how they are gluten-free. Will be making these soon!

  3. I’m always searching for really good and chewy gingerbread cookies (because you can never have too many, right? haha) and these really hit the spot! They smell and taste so good and I love the size. It’s perfect for snacking on while working from home!

  4. My brother is gluten free and he loves a good spiced cookie during the Holiday Season. These were a huge hit with the whole family. Thanks for the recipe!

  5. I was SO excited to share these with our friends who are gluten free! They absolutely loved them. Thank you for a great recipe!

  6. We love soft cookies at home! My sister in law can’t eat gluten so this recipe will be totally perfect this year when we all get together! Thank you for sharing 🙂

  7. Love how crinkly these cookies look! I absolutely love gingerbread flavor and always on the hunt for new recipes, will try them soon.

  8. These look and sound amazing. I love crinkle cookies and have yet to try a gingerbread version. Will have to add this to my holiday baking list.

  9. Who doesn’t love gingerbread crinkle cookies for Christmas? They always take a special place on our Holiday table. Your cookies look absolutely delicious. I will give your recipe a try.

  10. Sounds amazing- getting ingredients together but 2 questions
    1- ingredient list doesn’t include vanilla extract but in your instructions you mention adding w the egg. How much do you add if you use vanilla extract in this recipe?
    2- your gingerspice recipe proportions for making a large batch ahead call for more cinnamon and less nutmeg than the one you include in this recipe- is there a reason for that? 8x a tsp is closer to 3tbsp…
    thanks!

    1. Hi Deborah,

      I’ve updated this post to remove the gingerbread spice bulk recipe. Use the amounts listed in the recipe card for a single batch. Vanilla extract is 1 tsp per batch 🙂

  11. We made these last week and loved them! Best texture and taste we have found for gluten free gingerbread! Would this dough be suitable to roll out for gingerbread cutouts?

    1. Hi Victoria, so glad you enjoy them! I’m not sure how they would do as a roll out cookie but I would definitey give it a try but maybe remove or half the baking soda so they don’t rise. Let me know how it goes!

  12. This may be a silly question, but just making sure. The powdered sugar is only for rolling, right? Or does some powdered sugar go in the dough?

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