Gluten Free Chewy Gingerbread Snickerdoodle Cookies

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Looking for a quick and easy cookie that will give you all the holiday feels? These are sort of a cross between a gingerbread cookie and a snickerdoodle (gingerdoodle), don’t need any refrigeration time, are filled with the holiday spices you love, are a great texture, AND are gluten-free!

Gluten-Free Chewy Gingerbread Snickerdoodle Cookies

These cookies are nice and chewy with a fun crunch on the outside thanks to some cinnamon and sugar. Sort of a blend of the spiciness of a gingerbread cookie with the textures (and a bit of the flavors) of a snickerdoodle.

The key to great chewy cookies is to not skimp when creaming the butter and sugar. Blend the butter for at least 3-5 minutes longer if you have it! These cookies don’t need to be chilled like gingerbread or molasses cookies usually do.

Gluten Free Chewy Gingerbread Snickerdoodle Cookies

Recipe by Allison WakenCourse: DessertDifficulty: Easy

Servings

24

cookies

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• 1/2 cup butter softened

• 1/2 cup white sugar

• 1/2 cup packed dark brown sugar

• 1 egg

• 1 tsp vanilla extract

• 1/4 cup molasses

• 2 1/4 cup gluten-free baking flour mix (this was tested with cup 4 cup)

• 1/2 tsp cinnamon

• 1/2 tsp ginger

• 1/2 tsp salt

• 1/4 tsp nutmeg

• 1 tsp baking soda

• For Rolling

• 1/4 cup sugar

• 1/2 tsp cinnamon

Directions

• Preheat oven to 350F
• Cream butter, white sugar, and brown sugar with a hand or stand mixer for at least 3-5 minutes but up to 10/15 if you have the time! The lighter/fluffier the butter, the better.
• Mix in egg, vanilla, and molasses for about 2 minutes.
• Mix in dry ingredients until well combined.
• Mix together sugar and cinnamon for rolling.
• Roll about 2 TBSP of dough into a ball & then coat in the cinnamon sugar mixture. Place onto a parchment lined baking sheet and press down slightly.
• Bake 9-12 minutes or until desired doneness.
• Allow to cool completely before enjoying.

Notes

• Store in an airtight container on the counter or in the refrigerator.

These are SO good and were gobbled up quickly in our house! You can make them into smaller cookies if you’d like, just reduce the cooking time a bit. Let me know if you tried a different flour & how it turned out!