These Gluten Free Ginger Snaps are crisp around the edges, soft and chewy in the middle, and filled with a spicy bold flavor. They’re the perfect cookie combination!
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Some folks consider ginger snaps a Christmas cookie and only bake them around the holidays. I think they’re missing out. These gluten free ginger cookies are too good not to be enjoyed all year long.
Whether you call them gingersnaps or ginger cookies, the spicy flavor from the ground ginger makes them a must-bake cookie in my book. These thin, tasty cookies are terrific on their own, but they’re even better dunked in coffee, tea, or milk.
I don’t use molasses very often, but these cookies benefit from its bold flavor. Although the ginger adds some spicy flavor, these snaps wouldn’t be the same without the molasses.
If you can’t get past the idea of gingersnaps being a Christmas cookie, try my Chocolate Chip Peanut Butter Cookies or Bob’s Monster Cookies Recipe. Both of these recipes are clearly year-round treats.
Why this Recipe Works
- The spices in these cookies combine with the molasses to create a deep, warm flavor.
- Using butter adds an extra level of flavor.
- Rolling the dough balls in sugar gives the cookies just the right amount of sweetness.
This easy recipe comes together very quickly and is made with ingredients you probably have on hand.
Ingredient Notes
- Butter - Unsalted butter at room temperature. I always bake with unsalted butter to control the salt in the recipe.
- Sugar - White granulated sugar.
- Egg - One large egg at room temperature.
- Molasses - The molasses gives the cookies their bold flavor and chewy texture.
- Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour to make this cookie recipe. If you don’t have a problem with gluten, you can use all-purpose flour.
- Salt - Table salt.
- Baking soda - The baking soda helps the cookies rise. Be sure to check the expiration date on the box to make sure your baking soda is fresh.
- Cinnamon - Ground cinnamon.
- Cloves - Ground cloves.
- Ginger - Ground ginger.
Always read the labels to make sure your ingredients are gluten free.
How to Make Gluten Free Ginger Snaps
- Cream together the butter and sugar, then add egg and molasses and beat until combined.
- Whisk together the dry ingredients.
- Slowly beat the dry ingredients into the wet ingredients until combined.
- Roll dough into balls, then roll dough balls in sugar.
- Bake at 350° for 10 minutes.
- Allow cookies to cool, then serve and enjoy!
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat your oven to 350° F. Line baking sheets with parchment paper or silicone liners.
In a large mixing bowl, cream the butter and 1 cup of sugar together with an electric mixer.
Add the egg and molasses and beat until completely combined. Use a rubber spatula to scrape down the sides of the bowl while you’re mixing.
In a medium mixing bowl, whisk together the gluten free flour, salt, baking soda, and spices.
With the electric mixer on low, add ⅓ of the dry ingredients and beat until combined. Continue adding the dry ingredients in thirds, until all the ingredients are completely combined.
Use a 1.5-tablespoon scoop to scoop the cookie dough. I roll the dough into balls between the palms of my hand and place them on the prepared pans.
Roll each dough ball in the remaining ½ cup sugar and return to the baking pan.
Bake for 10-12 minutes or until the edges of the cookies are light brown. Allow the cookies to cool on the baking pan for 3-4 minutes before removing to a wire rack to finish cooling.
More Gluten Free Cookie Recipes
Recipe Tips and FAQs
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Make sure your butter and egg are at room temperature. It’s easier to mix these ingredients when they’re at room temperature.
- If you want the cookies to have some extra bling, add a little sparkling sugar to the granulated sugar prior to rolling the dough balls. I used ¼ cup granulated sugar and ¼ cup white sparkling sugar for the cookies in the photos.
Yes. Pure molasses is gluten free. Always check the label to ensure no ingredients containing gluten have been added by the manufacturer.
These cookies are a great make-ahead treat. They will last, stored in an airtight container, for several days.
Yes. Simply place the cookies in a freezer-safe container and store for up to 6 months.
When it comes to baking cookies, sometimes you have to think outside the box. If a traditional Christmas cookie, made with everyday ingredients, is delicious during the holidays, why not enjoy them all year long?
Give these gingersnaps a try and you’ll see what I mean. They’re perfect anytime of the year. Happy Baking!
More Gluten Free Recipes to Try
- Banana Muffins
- Red Velvet Crinkle Cookies
- Chocolate Chip Scones
- Blondies
- Triple Chocolate Chip Brownies
- Chocolate Chip Pumpkin Cookies
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Recipe
Gluten Free Ginger Snaps
Ingredients
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 1 egg, room temperature
- ¼ cup molasses
- 2 cups gluten free flour blend
- ¼ teaspoon salt
- 2 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees. Line baking pans with parchment paper or silicone liners.
- In a large mixing bowl, cream the butter and 1 cup sugar together with an electric mixer.
- Add the egg and molasses and beat until completely combined. Using a rubber spatula, scrape down the sides of the bowl while mixing.
- In a medium mixing bowl, whisk together the gluten free flour blend, salt, baking soda, and spices.
- With the electric mixer on low, add ⅓ of the dry ingredients and beat until combined. Continue adding the dry ingredients, in thirds, until all the ingredients are completely combined.
- Using a cookie scoop or tablespoon scoop the dough into balls and place on the prepared pans. Roll each dough ball in the remaining ½ cup sugar and return to the baking pan.
- Bake for 10-12 minutes at 350 degrees. Allow the cookies to cool on the baking pan for 3-4 minutes before removing to a wire rack to finish cooling.
Notes
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Make sure your butter and egg are at room temperature. It’s easier to mix these ingredients when they’re at room temperature.
- If you want the cookies to have some extra bling, add a little sparkling sugar to the granulated sugar prior to rolling the dough balls. I used ¼ cup granulated sugar and ¼ cup white sparkling sugar.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2020. It was republished in 2022 with updated images, additional text and FAQs.
Patty says
I love ginger cookies. So addictive...hard to eat just one. Thanks for sharing Connie!
Trisha says
Last batch of cookies are in the oven and making my house smell amazing. My cookies are more “cakey” and less “snappy”. Do you know if over creaming could do this? It’s a great tasting recipe that I will be trying again, just curious.
Flavor Walk says
Hi Trisha,
You're right that over creaming can add too much air to the dough and make the cookies cakier. I'm glad to hear that the cookies still tasted great.