Gluten-Free Triple Ginger Cookies

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Before I went gluten-free, this Fresh Ginger Cookie recipe from was one of my very favorites.  I got a lot of requests from friends and family to make these for parties and get-togethers.  When I went gluten-free, it was one of the first recipes I tried to convert.  After a number of spectacular failures, I put it on the back burner for awhile.

When I was ramping up for the holiday season this year I decided to give it another go, using one of my favorite sugar cookie recipes as a starting point.  Finally, success.  This is a cookie for true ginger lovers: it’s got fresh ginger, powdered ginger, and crystallized ginger.

Great alone, of with some honey ice cream or made into a cookie sandwich with some lemon cream filling (yep, those Carr’s ginger lemon creme cookies used to be a favorite of mine).  Or if you ever find yourself with leftovers, use some to make a ginger crust for pumpkin cheesecake.  Yum.

Gluten-Free Triple Ginger Cookies

Yield: Approximately 3 dozen cookies


* 3/4 cup butter
* 1 cup sugar
* 1 egg
* 1 teaspoon vanilla
* 3/4 cup rice flour
* 3/4 cup sorghum flour
* 1/2 cup potato starch
* 1/4 cup sweet rice flour
* 1 teaspoon baking powder
* 1 teaspoon xanthan gum
* 1/4 teaspoon salt
* 2 Tablespoons molasses
* 2 Tablespoons freshly grated ginger (use a microplane zester on frozen, peeled ginger)
* 1 teaspoon powdered ginger
* 1/3 cup minced crystallized ginger
* coarse, unrefined sugar


Using an electric mixer, beat the butter and sugar in a large bowl until light and creamy. Add the egg and vanilla and stir to combined.

Add the rice flour, sorghum flour, potato starch, sweet rice flour, baking powder, xanthan gum and salt and stir until all the ingredients are well incorporated. Add the molasses, fresh ginger, powdered ginger and crystallized ginger and mix to distribute evenly. Cover and refrigerate for one hour.

While the dough is chilling, preheat oven to 350 degrees and lightly spray a cookie sheet or line with a Silpat mat or parchment paper.

Sprinkle some of the coarse sugar onto a large plate. Take heaping teaspoons of chilled dough and roll in the sugar. Drop on the prepared baking sheet, about 2 inches apart. Bake for approximately 12 minutes, or until the cookies turn a light golden brown. Remove from oven and let the cookies stand on the baking sheet for a minute or two. Remove to a cooling rack.

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