Chewy Soft, Gluten-Free Ginger Spice Cookies
You will love making Chewy Soft, Gluten-Free, Iced Ginger Spice Cookies! Scented with vanilla, ginger, and cinnamon and topped with a delicious vanilla icing. It’s the perfect EASY holiday cookie recipe; no mixer required.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 Minutes
- Yield: 24 small or 12 large 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 3 cups Old Fashioned Rolled Oats – I used Bob’s Mill Gluten Free Oats
- 1 and 1/2 cups -All Purpose Gluten Free Flour – I used Cup 4 Cup
- 1 cup -Light Brown Sugar
- 1/4 cup– White Sugar
- 14 Tablespoons – Unsalted Butter
- 2 Teaspoons – Pure Vanilla Extract
- 1/2 Teaspoon – Sea Salt
- 2 Teaspoons – Ground Ginger
- 1 Teaspoon – Ground Cinnamon
- 1/4 Teaspoon – Nutmeg
- 1 Teaspoon Baking Soda
- 2 Eggs
Icing Ingredients
- 3 Cups Powdered Sugar
- 2 Tablespoons Milk
- 1 Tablespoon Pure Vanilla Extract
- Cinnamon to dust the cookies
Mix the icing and add additional milk one tablespoon at a time until well combined. Icing is thick. Combine until creamy. It hardens as it sets on the cookies.
Instructions
- Preheat the Oven to 350 degrees F.
- Melt Butter over low heat in a saucepan and cool to room temperature.
- Whisk Butter, Sugar, Eggs, and Vanilla in a medium bowl until smooth.
- Mix Gluten-Free Oats, Gluten-Free Flour, Salt, Cinnamon, Ginger, Nutmeg, and Baking Soda in a large bowl.
- Combine wet ingredients and dry ingredients with a wooden spoon until well combined. The dough will be sticky and thick.
- Use a spring-loaded cookie scoop and make 24 cookie dough balls. Place cookies on a cookie sheet lined with parchment paper or a silicon baking liner. Leave space between cookies as they will spread.
- Bake cookies for 10 minutes, then check every minute or two. The cookies will be very light golden brown. Be careful not to overbake. Remove cookies from the oven and let them cool on the baking sheet, then transfer them to a wire rack with a spatula to continue cooling.
- Make the Icing by combining 3 cups of powdered sugar, two tablespoons of vanilla, and two tablespoons of milk. Icing will be very thick and stiff. Add milk, one tablespoon at a time, until smooth and well combined. If it is too thick, add one more tablespoon at a time, or the icing will get too thin to spread. Icing is thick and stiff, which is required to ice the cookies. The icing will set up and harden as it sits on the cookie.
Notes
After cookies are cool to the touch, you can store them in an airtight container on the counter for three days or in the freezer for two weeks. I always put a layer of parchment between layers of cookies to protect the icing.