Gingerbread Crinkle Cookies (Gluten-Free)

These gluten-free gingerbread crinkle cookies check every holiday box: crisp edges, soft and chewy centers, and dramatic powdered-sugar crinkles that make them look straight out of a bakery case. Dark brown sugar and molasses bring classic gingerbread flavor, while a quick chill keeps the dough from overspreading so the cookies stay thick, crackly, and irresistibly soft inside.

Gingerbread Crinkle Cookies (Gluten-Free)

Soft, chewy gingerbread cookies with warm holiday spices, rich molasses, and a snowy powdered-sugar coating that bakes into perfect crinkles. They mix up quickly, chill just long enough to keep their shape, and deliver big gingerbread flavor—perfect for cookie boxes, parties, or a cozy night in with hot cocoa.

Prep: 15 min Chill: 30–45 min Bake: 10–12 min Makes: ~12 large cookies

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• GF 1:1 Flour: A reliable gluten-free blend that gives these cookies structure without making them dry.
• Cookie Scoop: Keeps each dough ball the same size for even baking and consistent crinkles.
• Rimmed Baking Sheets + Parchment: Help the cookies bake evenly and release cleanly every time.

Tip: Don’t be shy with the powdered sugar—an extra-thick coating gives you the most dramatic, photo-ready crinkles once the cookies bake. Plus, it's delicious.

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Ingredients

Dry Ingredients

• 2 ¼ cups gluten-free 1:1 all-purpose flour (315 g)
• 1 ½ tsp baking soda
• ½ tsp fine sea salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves

Wet Ingredients

• ½ cup unsalted butter, melted and slightly cooled (113 g)
• ¾ cup packed dark brown sugar (150 g)
• ¼ cup unsulphured molasses (80 g)
• 1 large egg, room temperature
• 1 ½ tsp pure vanilla extract

Coating

• ¼ cup granulated sugar (50 g)
• 1 tsp ground cinnamon (optional, for first coating)
• ½ cup powdered sugar, for crinkle coating (60 g)

Directions

Make the Cookies

1. In a large bowl, whisk together the gluten-free flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
2. In a medium bowl, whisk the melted butter and dark brown sugar until the mixture looks thick and glossy. Add the molasses, egg, and vanilla and whisk again until smooth and well combined.
3. Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until no dry spots of flour remain. The dough will be soft and a bit sticky—that’s normal and helps create good crinkles.
4. Cover the bowl and refrigerate the dough for 30–45 minutes, or until it is firm enough to scoop and roll without sticking badly to your hands. If it chills longer than 1 hour, let it sit at room temperature for 5–10 minutes before scooping.
5. When the dough is nearly chilled, preheat your oven to 350°F (177°C). Line two rimmed baking sheets with parchment paper.
6. In a small shallow bowl, stir together the granulated sugar and cinnamon (if using). Place the powdered sugar in a separate shallow bowl.
7. Using a medium cookie scoop (about 1 ½ tablespoons of dough), portion the dough and roll each scoop between your palms to form a smooth ball. Roll each ball first in the cinnamon-sugar mixture to coat, then roll generously in the powdered sugar so it’s fully covered.
8. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. If needed, re-roll any remaining dough balls in powdered sugar before baking so the coating stays thick and white.
9. Bake for 10–12 minutes, or until the cookies have spread, the tops are cracked, and the edges look just set. The centers should still look slightly soft and a bit underdone—they will firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely.

Storage & Shelf Life: Store cooled gingerbread crinkle cookies in an airtight container at room temperature for 4–5 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag or airtight container and freeze for up to 2 months. Thaw at room temperature before serving.

Make-Ahead Tip: You can scoop, roll, and coat the dough balls, then freeze them on a baking sheet until solid and transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time as needed.

Spice Level: For extra kick, add an additional ½ tsp ground ginger or a pinch of black pepper. For a milder cookie, reduce the ginger to 1 ½ tsp and skip the cloves.

GF Baking Tip: Different gluten-free flour blends absorb moisture differently. If your dough feels dry and crumbly instead of soft and sticky after mixing, add 1–2 tsp milk and stir again until it comes together smoothly.