Description
These delightfully chewy gluten-free ginger spice cookies are the perfect festive treat. Packed with warm spices, rich molasses, and just the right amount of sweetness, these cookies offer a soft texture and bold flavors that everyone will love—gluten-free or not!
Ingredients
- 1 tablespoon ground ginger
- 1 large egg
- ½ cup unsulphured molasses
- 1 teaspoon light corn syrup
- 224 g (2 cups) super-fine almond flour
- 209 g (1¾ cups) gluten-free oat flour (e.g., Bob’s Red Mill)
- 170 g (1¼ cups) sweet rice flour
- ¾ cup packed dark brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon kosher salt (plus 1 pinch)
- 1½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 10 tablespoons unsalted butter (softened)
- 1½ tablespoons milk
Instructions
-
Preheat the oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. -
Combine dry ingredients:
In a medium-sized bowl, whisk together almond flour, oat flour, sweet rice flour, baking soda, ground ginger, cinnamon, allspice, nutmeg, cloves, and ½ teaspoon kosher salt. -
Cream butter and sugar:
In a large mixing bowl, beat the softened butter and dark brown sugar until light and fluffy. Add the egg, molasses, corn syrup, and vanilla extract, mixing well after each addition. -
Mix dry and wet ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Cover the dough and refrigerate for at least 30 minutes. -
Shape the cookies:
Once the dough is chilled, scoop it into tablespoon-sized balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with your palm or the bottom of a glass. -
Bake the cookies:
Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. -
Prepare the icing:
In a small bowl, mix powdered sugar with 1½ tablespoons of milk until smooth. Drizzle or spread the icing over the cooled cookies. Allow the icing to set for about 10 minutes before serving.
Notes
- Chilling the dough prevents the cookies from spreading too much while baking.
- Customize the spice level by adding more ground ginger or nutmeg if desired.
- For a dairy-free option, substitute the butter with plant-based butter and the milk with almond or oat milk.
- Store the cookies in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American