Gluten-Free Gingersnaps
Published
These gluten-free gingersnaps bake up crisp on the edges with soft, slightly chewy centers and warm holiday spice in every bite. They’re made with molasses, ginger, cinnamon, and cloves for that classic deep flavor, and the dough only needs a quick chill before baking. Perfect for cookie swaps, gifting, or stocking the cookie jar all season long, with just 15 minutes of prep and a short bake time.
Gingersnaps have always been one of my favorite cookies. I love how they bake up thin and crisp with that deep molasses spice that feels like the holidays. Similar to a classic gluten-free molasses cookie, but with a little extra snap in every bite. This gluten-free version keeps all of that same flavor and texture, just made with a flour blend that works beautifully for baking. They’re simple, nostalgic, and the kind of cookie you reach for with a cup of tea or coffee in the afternoon.
Gluten-Free Baking Tips
- Use the right flour blend. Use a gluten-free flour blend that includes xanthan gum. This helps the cookies hold their shape and get that classic snap. If your blend does not include it, add ½ teaspoon xanthan gum.
- Spoon and level your flour. If you are measuring flour without a scale, use the spoon and level method. Gently spoon the flour into your measuring cup, then sweep the top flat with the back of a knife. Do not scoop directly from the bag, which compacts the flour and can add too much, leading to dry or dense cookies.
- Chill the dough. Chill the dough for at least 1 hour. Cold dough spreads more slowly, which keeps the cookies thin and crackly, not flat and greasy.
- Roll in sugar. This helps create those sparkling tops and crisp edges.
- Bake on parchment. Greasing the pan encourages spreading.
- Watch the bake time closely. Pull the cookies when the edges are set and the centers still look slightly soft. They firm up as they cool.
- Choose your preferred texture. For a chewier texture, bake 1-2 minutes less and let cool on the sheet before moving. For an extra-crispy texture, bake 1-2 minutes longer.
Gluten-Free Gingersnaps
Ingredients
- 2¼ cups gluten-free all-purpose flour, with xanthan gum
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 2 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar, plus ¼ cup extra (+50g) for rolling
- 1 large egg
- ⅓ cup molasses
- 1 tsp pure vanilla extract
Instructions
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, beat butter and 1 cup sugar until light and fluffy. Add egg, molasses, and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet, stirring until a dough forms.
- Wrap the dough in plastic wrap and chill for at least 1 hour to firm up.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in granulated sugar.
- Place balls 2 inches apart on baking sheets. Flatten slightly with your palm.
- Bake 10–12 minutes, until edges are crisp and centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!
Notes
- Molasses gives the classic flavor, but you can use dark maple syrup or honey for a milder taste.
- For less sugar, try rolling in coconut flakes or chopped nuts or leaving them plain for less sweetness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Gingersnaps Step by Step
Gather all the ingredients together.
Mix the dry ingredients: In a medium bowl, whisk together 2¼ cups gluten-free all-purpose flour with xanthan gum, 2 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, 2 tsp baking soda, and ½ tsp salt.
Cream the butter and sugar: In a large bowl, beat ¾ cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 1 large egg, ⅓ cup molasses, and 1 tsp vanilla extract, mixing until smooth.
Combine the wet and dry ingredients: Gradually stir the dry ingredient mixture into the wet ingredients until a dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour to firm up.
Shape and roll: Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop out tablespoon-sized portions of dough and roll each portion into a ball. Roll the dough balls in the remaining ¼ cup of granulated sugar to coat.
Space out on a baking sheet: Place the dough balls 2 inches apart on the prepared baking sheets and gently flatten each one with your palm.
Bake the cookies: Bake for 10 to 12 minutes, until the edges are crisp and the centers are slightly soft.
Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Serve and enjoy!
Serving Suggestions
I love to nibble on a gluten-free gingersnap while curled up on the couch with a mug of dairy-free hot chocolate. The crisp edges and warm spices feel so cozy, especially on chilly evenings. These are also great for holiday cookie trays, packaging up as little gifts, or pairing with a scoop of almond milk ice cream for a simple dessert. They’re also the perfect cookies to add to a holiday dessert table alongside gluten-free spice cake and gluten-free pumpkin pie.
Storage Instructions
Store your gluten-free gingersnaps in an airtight container at room temperature for up to 4 days. If you want to keep them longer, they freeze beautifully. Just let them cool completely, then place them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to enjoy them, let the cookies thaw at room temperature for a few minutes. If they lose a little crispness over time, a quick warm-up in a low oven brings them right back.
