Sweet + spicy, these ginger sugar cookies are a breeze to make! Soft, chewy, & perfect to decorate. Gluten free + dairy free recipe.
A soft, sweet, and spicy cookie, these gluten free ginger sugar cookies are perfect for the weekend! Made with simple ingredients you have in your pantry, the sugar cookie gets a spice upgrade thanks to ginger and Saigon cinnamon. You’ll love how easy they are to roll out and how delicious they are!
Free from: wheat/gluten, peanuts, tree nuts, coconut, dairy (optional), casein (optional), soy, corn, sesame, lupin, sulfites, fish, shellfish, crustaceans, mollusks, mustard, flax, chia
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Ingredients
This recipe calls for simple ingredients, so always try and get the best available.
Butter of choice – either dairy or plant based butter work fantastic in this recipe. Irish dairy butter or Earth Balance soy free are great options.
Cream cheese of choice – Again, use dairy or plant based cream cheese of choice. This helps the gluten free flour texture and adds a richness from the fat. Use full fat cream cheese if you can, it makes a big difference!
White + Brown Sugar – I find that using a combo of both white and brown sugar really adds a depth of flavor to these cookies. If you only use one, I’d use just brown sugar. It has the molasses flavor to really help kick things up.
Eggs – If you’re making these as roll out cookies, the eggs are a must. They help bind the dough together and give it a structure after baking.
Gluten free flour – Your favorite gluten free flour blend works perfect in this recipe. I prefer mine to be made with xanthan gum so you don’t need to add any extra. Pamela’s and King Arthur flour blends are a great start. For a potato free / nightshade free option, make sure you check out my homemade Gluten Free Flour blend!
Vanilla Extract – Don’t skip the vanilla. Just don’t ever do it.
Spices – Cinnamon, Ginger, Nutmeg, and Allspice all blend together to make these warming spicy cookies!!
Cream of Tartar – Cream of tartar is an acidic leavener similar to vinegar. It also helps to prevent the sugars from crystalizing in the oven, making the cookies hold their shape better. This makes it a MUST ingredient in all roll out cookies.
Baking Powder – This combines with the cream of tartar to help the cookies rise and hold their shape after baking.
How to Make the Best Sugar Cookies
Is there anything worse than a dry, cracked sugar cookie? Here are some tips to make sure that doesn’t happen to you.
- Make sure to use room temperature ingredients. Keeping them all room temp will help all the ingredients incorporate better while mixing.
- Chill the dough for 30 minutes after mixing and before rolling. This will allow the flours to fully hydrate so they don’t dry out in the oven.
- Don’t overbake them. These cookies should be just kissed with a golden brown color when baking in the oven. The baking time really depends on the size and shape of your cookies, so you shouldn’t stray too far from the oven while these are baking. And set the timer for 2 minutes before you think they will be done to give them a check.
- Store them in an airtight container. No matter what cookie you are making, if you leave them on a plate in the kitchen, they are bound to dry out. Store them in an airtight container or plastic zip bag to prevent this from happening!
Allergy Variations
To make these dairy free, swap out the butter and cream cheese with plant-based options that work for you!
To ensure they are corn and soy free, make sure your gluten free flour blend does not contain any corn or soy.
Frosting Sugar Cookies
The ginger sugar cookies shown here are frosted with a super simple sugar frosting. Simply combine 1 cup of powdered sugar with about 2 teaspoon of water. Mix until you get the right consistency. You’re looking for something that you can spread on top of the cookie without it dripping all over the place. Frost and let them rest at room temperature or in a single layer in the fridge to allow the frosting to harden.
To change the colors up, you can use whichever brand of food dye you prefer. This batch I used Color Kitchen for their beautiful pink color!
Want more cookie recipes? Make sure you check these out!
Sugar Cookies (gluten free, vegan, top 8 free)
The BEST Chocolate Chip Cookies (gluten free, vegan, top 14 free)
Sun Butter Blossom Cookies (gluten free, nut free)
Did you make this recipe?
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Recipe
Ingredients
- ½ cup butter of choice
- 2 tablespoon cream cheese of choice
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups flour plus more for rolling
- ½ teaspoon baking powder
- ¼ teaspoon cream of tartar
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ teaspoon nutmeg (optional)
- dash allspice (optional)
- ¼ teaspoon salt
Instructions
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In a large mixing bowl with a hand mixer or a stand mixer, combine the butter and cream cheese. Make sure these are room temperature for better blending. Add white and brown sugar and mix until fully incorporated. Add eggs and vanilla.
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In a seperate bowl, mix together gluten free flour, baking powder, cream of tartar, salt, and spices.
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Add the dry ingredients to the wet and mix until a soft dough forms. Wrap and place dough in the fridge for 30 minutes to chill.
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Preheat oven to 350°F. Line 4 baking sheets with parchment paper and set aside.
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Roll out cookie dough on a well floured surface and cut out desired shapes. Transfer to prepared cookie sheet. Bake each tray one at a time for 12-14 minutes depending on the size and shape of your cookie. Cookies are done when slightly golden brown on the bottom edges.
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Remove from the oven and let cool completely before frosting. Store in an airtight container for up to a week. Cookies can be frozen. Enjoy!
Notes
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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