Gluten-Free Gingersnaps - Happy Mothering (2024)

My easy recipe makes best gluten free gingersnaps that are crispy outside, yet chewy inside. They’re so delicious that even the kids love them!

I love baking all of my favorite Christmas cookie recipes with my daughters every holiday season. My whole family loves my Gluten Free Gingersnaps, so they’re on our list every year.

My girls were little when I started making them, and years later I can still hear the squeals of delight from when they bit into the cookies for the first time. They have such a delicious flavor and the ginger gives them a little kick too, but not too much of a kick.

If you like chewy yet crispy cookies, then this recipe makes the perfect cookie for you because these are crisp on the outside and chewy on the inside. And they have such a pretty crackle on top that you’ll want to make them again and again.

Ingredients

• ¾ cup of softened unsalted butter
• 1 cup of granulated sugar (divided)
• ½ cup of brown sugar
• ⅓ cup of blackstrap molasses
• 2 eggs
• 2 ¼ cups of gluten free all purpose flour

Equipment

• Measuring cups and spoons
• Mixing bowl
• Electric hand mixer
• Silicone spatula
• Baking sheets
• Parchment paper
• Cooling rack

By the Numbers: How to Make Gluten Free Gingersnaps

Follow these simple step by step instructions to learn how to make the most amazing gluten free gingersnaps with simple ingredients any time of year.

Step 1: Prepare Baking Sheets and Preheat Oven

Line your baking sheets with parchment paper and set aside. Preheat your oven to 350° F.

Step 2: Cream Butter and Sugars

In a large mixing bowl using an electric hand mixer, cream ¾ cup of softened butter, ½ cup of white sugar and ½ cup of brown sugar.

Step 3: Add Molasses, Eggs and Spices

Scrape the sides of the bowl with a silicone spatula, then add ⅓ cup of blackstrap molasses and 2 whole eggs and continue mixing until everything is well combined. Next, add 2 teaspoons of ground ginger, 2 teaspoons of cinnamon powder, ¼ teaspoon of ground cloves, ½ teaspoon of sea salt and 1½ teaspoons of baking soda to the wet ingredients and mix until well combined.

Step 4: Add Gluten Free Flour Blend

Last, add 2 ¼ cups of gluten free all-purpose flour (I used Bob’s Red Mill 1 to 1) and mix until well combined. The mixture will be slightly wet and sticky.

Step 5: Make Cookie Dough Balls

Carefully roll the gingersnap cookie dough into 1-inch balls, then roll each ball in the remaining ½ cup of white sugar. Lay the dough balls on prepared baking sheets. Repeat until you’ve used all the dough.

Step 6: Bake GF Cookies

Bake your cookies for 13-15 minutes or until the cookies are crackled and set. Cook less time for a softer cooker and more time for a crunchy cookie.

Allow the cookies to cool on the baking sheet for about 5 minutes or they’re starting to firm up, then transfer them to a wire rack to cool completely down to room temperature.

Step 7: Eat Ginger Cookies

You can now eat your gluten free gingersnap cookies or store them in an airtight container to enjoy later.

Tips for Making the Best Gluten-Free Gingersnaps

Answers to all of your questions about making this gluten free gingersnaps recipe, including tips and substitution ideas.

Best gluten free flour for cookies

For this gluten free gingersnap cookie recipe, I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (the blue bag). It combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch and tapioca flour with just enough xanthan gum to make chewy cookies, which is what I was looking for in this recipe.

I like my cookies to have a bit of crunch on the outside, with a soft, chewy inside. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is formulated specifically for baked goods like cookies, brownies and cakes.

The protein in the sorghum flour helps give them an almost wheat-like texture and aids in browning too. I was pleased with how well it worked in this gluten free gingersnap cookies recipe as well as some of my other gluten free cookies like these:

• Gluten Free Chocolate Chip Cookies
• Gluten Free White Chocolate Macadamia Nut Cookies

However, you should be able to use any gluten-free flour blend that contains xanthan gum. Just keep in mind that all gluten-free flours have different ingredients and will result in a slightly different texture.

Substitute fresh ginger

If you’re hoping to make your cookies with fresh ginger, it’s standard to use 1 tablespoon fresh in place of dried. So, since this recipe calls for 2 teaspoons of ground ginger, you can use 2 tablespoons of of fresh ginger. For best results, grate it into a paste rather than mincing it.

Storage tips

Once cooled to room temperature, you can store your cookies in an airtight container on the counter for about 4 days or in the fridge for about a week. You can also freeze them for up to 2 months.

Dairy free option

While real butter works best in cookies, you can substitute vegan butter or solid (refined) coconut oil in its place for dairy free cookies.

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