Gluten-Free Gingersnaps
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.
Servings: 24 cookies
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
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 145mg | Potassium: 76mg | Fiber: 1g | Sugar: 12g | Vitamin A: 189IU | Vitamin C: 0.005mg | Calcium: 21mg | Iron: 1mg