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!
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 Snaps 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 ginger snaps 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.
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This easy recipe comes together very quickly and is made with ingredients you probably have on hand. You only need:
- Unsalted butter
- Granulated sugar
- Egg
- Molasses
- Gluten free flour
- Salt
- Baking soda
- Cinnamon
- Cloves
- Ginger
Always read the labels to make sure your ingredients are gluten free.
How to Make Gluten Free Ginger Snaps
Preheat your oven to 350 degrees. Line baking pans 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 (photo 1). 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 (photo 2).
With the electric mixer on low, add 1/3 of the dry ingredients and beat until combined. Continue adding the dry ingredients in thirds, until all the ingredients are completely combined (photo 3).
Use a 1.5-tablespoon cookie scoop to scoop the dough. I roll the dough into balls between the palms of my hand and place on the prepared pans. Roll each dough ball in the remaining 1/2 cup sugar and return to the baking pan (photo 4).
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.
How long can you store Ginger Snaps?
These ginger snaps are a great make-ahead treat. They will last, stored in an airtight container, for several days.
The cookies also freeze well. Simply place the cookies in a freezer-safe container and store for up to 6 months.
Baker’s Tips
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 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 eggs 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.
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 Gluten Free Ginger Snaps a try and you’ll see what I mean. They’re perfect anytime of the year. Happy Baking!
More Gluten Free Recipes to Try
- Gluten Free Banana Muffins
- Gluten Free Chocolate Chip Scones
- Gluten Free Blondies
- Gluten Free Triple Chocolate Chip Brownies
Find more Gluten Free Cookie recipes in the Recipe Index,
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These Gluten Free Ginger Snaps are crisp around the edges, soft & chewy in the middle, and filled with a spicy bold flavor!
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 1 egg, room temperature
- 1/4 cup molasses
- 2 cups gluten free flour
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
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, salt, baking soda, and spices.
With the electric mixer on low, add 1/3 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 1/2 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.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 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 eggs 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.
Recipe adapted from Lovely Little Kitchen.
I love ginger cookies. So addictive…hard to eat just one. Thanks for sharing Connie!