Ingredients
Scale
- 2 cups (240 g) gluten-free all-purpose flour blend (1:1, contains xanthan gum)
- 1 tsp xanthan gum (only if your blend lacks it)
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/8 tsp freshly ground black pepper (optional)
- 1/2 cup (115 g) unsalted butter, room temp (or dairy-free spread)
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temp (or flax egg for vegan)
- 1 tsp vanilla extract
- 1 tbsp molasses (optional)
- For rolling: 2 tbsp granulated sugar mixed with 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk flour, xanthan gum (if needed), baking soda, salt, and all spices until combined.
- In a stand mixer, beat butter with brown and granulated sugar for 2–3 minutes until fluffy.
- Add egg, vanilla, and molasses; beat until incorporated.
- Add dry ingredients in two additions, mixing just until combined.
- Cover and chill the dough for 30–45 minutes.
- Scoop tablespoon-size portions of dough, roll into balls, and roll in cinnamon-sugar.
- Place on prepared sheets and bake for 10–12 minutes until edges are set.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use a reliable gluten-free flour blend and measure flour by weight.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg