Ginger Crinkle Cookies

Ginger Crinkle Cookies

These cookies were a staple at the bakery and a favourite for many, to make room for new products we have released this recipe from our gluten-free recipe vault so you can enjoy making them at home!


  • 4 and 3/4 cups Whisked All Purpose Gluten-Free Flour
  • 1 tsp Ground cinnamon
  • 2 tsp Ground ginger (or 1 tsp grated fresh ginger)
  • 1/2 tsp Baking soda
  • 1.5 tsp Baking Powder
  • 1 tsp salt
  • 1 cup cane or white sugar
  • 1/4 cup fancy gluten-free molasses (like Crosby's)
  • 2 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup extra sugar for dusting and rolling


  1. Pre-heat oven to 350 F
  2. Sift all dry ingredients together (flour, spices, baking soda, baking powder and salt)
  3. In the bowl of a stand mixer or using a hand beater beat eggs, sugar and molasses together until thick and fluffy
  4. Slowly add melted coconut oil and beat until well mixed (no oil streaks)
  5. Add dry ingredients in thirds, scraping the bowl with a spatula after each addition
  6. Using a tablespoon or mini ice cream scoop, scoop the dough to portion then roll between palms of your hands into little balls. Toss in a bowl of extra sugar then place on a parchment lined baking tray
  7. Press down slightly so the cookie spreads evenly in the oven
  8. Once all scooped, place in the freezer for 5 minutes then bake for 10-12 minutes until cookies are slightly golden around the edges
  9. Remove from the oven and let cool for 15 minutes on tray
  10. Place on cooling rack (or eat!) until completely cooled before storing in a sealed container.
  11. Stores at room temperature for up to 2 weeks


You can keep the dough frozen and simply bake fresh cookies anytime you need or want them!

Serve with a nice cup of chamomile tea!

Makes approximately three dozen

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Bake with the same ingredients we do!