Glazed Ginger White Chocolate Cookies (Gluten-Free)

These Iced Ginger White Chocolate Cookies are chewy, warmly spiced, and studded with mini white chocolate chips. They’re a comforting treat year-round and make a lovely addition to holiday baking.

They evoke the molasses-ginger cookies I remember from childhood, with the sweet, glossy icing reminiscent of iced oatmeal cookies. The glaze adds a pleasant sweetness that balances the warm spices in every bite.

These are not gingersnaps; they’re soft and slightly chewy with a gentle nuttiness from almond flour. The icing softens them further, so omit it if you prefer a crisper cookie.

The spice amounts may look generous, but they’re intentionally bold and well balanced. The ginger gives a pleasant warm heat that complements the cardamom, cinnamon, nutmeg, and cloves.

These cookies are easy to make and popular with kids. The recipe is straightforward; the only waiting required is for the cookies to cool and the icing to set.

Almond flour contributes a rich, nutty flavor and a tender texture while adding protein. It’s an excellent option for gluten-free baking.

If you’re new to almond flour, you’ll find it easy to use and widely available. Nut flours like almond and hazelnut bring a lovely depth to baked goods and are usually sold ready-to-use, which saves time compared to blanching and milling nuts at home.

Store nut flours in the refrigerator or freezer to preserve freshness; their natural oils can turn rancid at room temperature. If frozen, bring the flour to near room temperature before measuring for best results.

For the most even baking, I recommend baking one sheet at a time. If you bake two sheets at once, rotate them front to back and swap positions top to bottom halfway through the bake.

When preparing the icing, aim for a fairly thin glaze so it clings to the tops and highlights the craggy texture without filling every nook. If the icing is too thick it will obscure the cookie’s texture; a thinner glaze gives a prettier finish.

Give these Iced Ginger White Chocolate Cookies a try — they’re great for after-school treats or to add to a holiday cookie platter. I hope you enjoy them!

If you make this recipe, please leave a rating or comment and share a photo — it’s always a joy to see your results.

 

Ingredients needed for Iced Ginger White Chocolate Cookies:

• Wet Ingredients: butter, granulated sugar, molasses, egg, vanilla
• Dry Ingredients: almond flour, gluten-free flour blend (or all-purpose), xanthan gum (if needed), baking soda, kosher salt, ground ginger, cardamom, cinnamon, nutmeg, cloves, mini white chocolate chips

 

PRO Tip:

If using xanthan gum, add it to the dry ingredients last; it tends to cling to measuring spoons, so add it after the other spices and flours are combined.

 

How to make Iced Ginger White Chocolate Cookies:

1. Make the cookie dough: Beat the butter, sugar, molasses, and egg until smooth. In a separate bowl, whisk together the almond flour, gluten-free or all-purpose flour, xanthan (if using), baking soda, salt, cinnamon, ginger, cardamom, nutmeg, and cloves until evenly blended.
2. Combine the dry ingredients with the wet ingredients, mixing until smooth. Fold in the mini white chocolate chips.
3. Portion the dough into 2-inch (5 cm) balls using a small cookie scoop and place them about 2 inches apart on parchment- or silicone-lined baking sheets. Bake at 350°F (180°C) for about 9–11 minutes, until slightly puffed with craggy tops. Adjust time for larger cookies.
4. Allow the cookies to rest on the baking sheet for a minute or two, then transfer to a wire rack to cool completely. Place parchment or wax paper under the rack to catch any drips.
5. Make the icing: Whisk together confectioners’ sugar, melted butter, and milk. Thin with additional milk until you have a fairly thin glaze that will cling to the cookie tops without filling every crevice. Lightly dip the top of each cooled cookie into the glaze, shake off excess, then return to the wire rack to set.
6. Note: the icing will soften the cookies. If you prefer a crisp cookie, skip the icing.

 

PRO Tip:

Melted butter in the icing helps it set to a lightly crunchy finish as it cools.

 

PRO Tip:

Dip cookies quickly and gently into the glaze. If any spots are missed, re-dip briefly for even coverage.

 

Recommended Tools:

• Kitchen scale
• Baking sheet pans
• Parchment paper or silicone baking mats
• Stand mixer or hand mixer
• Small cookie scoop
• Wire cooling rack

 

Gluten-Free Tips:

For consistent gluten-free results, use 120 grams per cup when converting dry ingredients to a homemade or preferred gluten-free flour blend. If using a commercial gluten-free blend, spoon and level before weighing to determine that brand’s weight per cup and use that as your standard.

A digital kitchen scale yields the best results for baking. Check labels to confirm that packaged ingredients are still gluten-free, as manufacturers can change formulations.

 

Yield: about 36 (2-inch; 5cm) cookies

Iced Ginger White Chocolate Cookies (GF)

These Iced Ginger White Chocolate Cookies are soft, warmly spiced, and perfect for year-round baking or holiday cookie exchanges.

Prep Time
15 minutes

Cook Time
10 minutes

Additional Time
20 minutes

Total Time
45 minutes

Ingredients

Wet Ingredients

• 3/4 cup (1-1/2 sticks; 170g) butter, softened
• 1 cup (198g) granulated sugar
• 1/4 cup (85g) molasses
• 1 large egg (50g)
• 1 tsp vanilla paste or pure vanilla extract

Dry Ingredients

• 2 cups (192g) almond flour (or 240g more gluten-free flour blend)
• 1-1/2 cups (180g) gluten-free flour blend or regular all-purpose flour
• 1/4 tsp xanthan gum, if your blend doesn’t contain it
• 2 tsp baking soda
• 1/2 tsp kosher salt
• 2 tbsp ground ginger (or 1 tbsp fresh grated ginger)
• 2 tbsp ground cardamom
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3/4 cup (133g) mini white chocolate chips

Icing

• 2 cups (227g) confectioners’ sugar
• 3 tbsp melted butter
• about 2 tbsp milk, or as needed for a thin glaze

Instructions

1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment or silicone mats.

2. In a mixer bowl, beat softened butter with sugar, molasses, and egg until smooth.

3. In another bowl, whisk almond flour, gluten-free or all-purpose flour, xanthan (if using), baking soda, salt, cinnamon, ginger, cardamom, nutmeg, and cloves. Add to wet ingredients and beat until combined. Fold in white chocolate chips.

4. Use a small cookie scoop to portion 2-inch (5 cm) balls of dough and place about 2 inches apart on prepared sheets. Bake 9–11 minutes, until slightly puffed with craggy tops. Adjust time for larger cookies.

5. Let cookies rest on the baking sheet briefly, then transfer to a wire rack to cool completely. Place parchment under the rack for icing drips.

6. For the icing, mix confectioners’ sugar with melted butter and add milk to reach a fairly thin glaze. Lightly dip the top of each cooled cookie into the glaze, shake off excess, and return to the rack to set.

7. The icing softens the cookies; skip glazing if you prefer a crisp texture.

Notes

* To convert recipes to gluten-free, use 120 grams per cup when measuring a homemade or preferred gluten-free flour blend. For commercial blends, spoon and level before weighing to determine that blend’s weight per cup. Use a digital scale for the best baking results. Verify packaged ingredients are still gluten-free before use.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving:
Calories: 108Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 102mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 3g

Nutrition information is an estimate. For medical or precise needs, consult a trusted source for calculations.

 

 

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