Gluten Free Ginger Snaps
Posted: 12/10/24
Updated: 02/11/25
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Crisp, chewy, gluten free ginger snaps are a winter dream! Every bite of these cozy cookies oozes rich flavors of molasses, brown sugar, nutmeg, clove, and cinnamon. They’re the perfect alternative to Christmas sugar cookies and all-things-peppermint!
What Makes This Recipe So Good
- That rich molasses & brown sugar flavor is enhanced by ginger, cinnamon, clove, and nutmeg, resulting in an absolutely delicious cookie that’s especially delightful in winter.
- It’s a great make-ahead dessert for holiday parties or any time at all! Store the fully-cooled cookies in an airtight container at room temperature. If stored properly, they’ll last 5 to 7 days.
- The dough can be frozen for up to 3 months. Follow the steps below, chill the cookie dough balls in the refrigerator for an hour, then place the chilled dough in an airtight container or zipper bag. When you’re ready to bake them, let the dough sit out for 30 minutes or so, then roll in the cinnamon sugar topping and bake as instructed below.
Chef’s Tips
- When you’re measuring gluten free flour, always spoon the flour into the measuring cup and level it off. This way, you know you’re getting the right amount of flour.
- The ginger snaps will puff a little in the oven, but as they cool, they’ll flatten into a crisp, chewy cookie. After you take them out of the oven, transfer them to a wire cooling rack to minimize any residual baking.
- These cookies are very fragrant, so be careful how you store them. Keeping them with other cookies may cause the other cookies to pick up the scent and flavor of the ginger snaps, so it’s best to store them separately.
- Be careful not to overbake your gluten free ginger snaps. Because the dough is dark, it’s harder to gauge when they’re ready. Keep in mind they’ll continue baking a little after you remove them from the oven, too.
Other Sweet Gluten Free Recipes
- Gluten Free Pecan Pie
- Paleo Carrot Cake with “Cream Cheese” Frosting (Gluten Free, Dairy Free)
- Gluten-Free Sugar Cookies (Cut-Out or Drop Cookies)
- Oatmeal Cranberry Cookies (Gluten Free)
- Gluten Free Crepes
- Gluten Free Gingerbread
- Peanut Butter Pancakes (Gluten Free)
- Gluten Free King Cake
- Gluten Free Cinnamon Rolls
- The Best EVER Gluten-Free Lemon Cake
- Gluten Free Oatmeal Chocolate Chip Cookies
- Gluten Free Sugar Cookies
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Gluten Free Ginger Snaps
Rich and chewy gluten-free ginger snap cookies are a deliciously decadent alternative to super-sweet seasonal cookies, made with cozy brown sugar and warm spices.
cookies
Ingredients
For the Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Gluten-Free Ginger Snaps
- 1 ½ sticks unsalted butter 12 tablespoons
- 1 packed cup brown sugar dark preferred
- ¼ cup molasses regular or light
- 1 large egg
- 2 cups gluten-free all-purpose flour
- 2 teaspoons fresh baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon kosher salt
Equipment
- Oven
- Small bowl
- whisk
- stand mixer bowl or large mixing bowl
- stand mixer or hand mixer
- paddle attachment
- flour sifter
- medium bowl
- 2 baking sheet(s)
- Spatula
- Wire cooling rack
Instructions
- Preheat oven to 350° Fahrenheit. Add ¼ cup granulated sugar and 1 tablespoon ground cinnamon to small bowl. Whisk to incorporate, then set bowl aside.
- Place 1 ½ sticks unsalted butter in stand mixer bowl. Using stand mixer fitted with paddle attachment, beat butter on medium speed until creamy.
- Continue mixing butter, adding 1 packed cup brown sugar to bowl in small increments until brown sugar is fully incorporated.
- Once brown sugar is fully incorporated into butter, add ¼ cup molasses and 1 large egg to bowl. Mix ingredients together until fully combined into light, fluffy mixture.
- Add 2 cups gluten-free all-purpose flour, 2 teaspoons fresh baking soda, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon kosher salt to flour sifter. Sift ingredients into medium bowl.
- Whisk sifted ingredients until blended, then return mixture to flour sifter. Sift ingredients into medium bowl once more, then return mixture to sifter.
- Sift approximately 25% of flour mixture into mixing bowl with butter mixture. Mix ingredients together on low speed until incorporated. Repeat until entire flour mixture has been incorporated into butter mixture and formed soft cookie dough.
- Remove bowl from mixer. Remove small amount of dough from bowl and roll dough quickly between palms of hands to form smooth 1-inch-diameter ball.
- Place dough ball in bowl of cinnamon sugar and roll dough to coat on all sides. Shake excess cinnamon sugar back into bowl, then place dough ball on ungreased baking sheet.
- Repeat until all cookie dough has been rolled, coated, and placed on cookie sheets. Keep dough balls spaced approximately 2 inches apart.
- Place baking sheets in preheated oven. Bake cookies 5 minutes, then rotate pans. Bake cookies 5 minutes more or until tops of cookies are rounded and cracked slightly.
- Remove cookies from oven. Use spatula to carefully transfer cookies to wire cooling rack.
- Set cookies aside to cool completely, then serve as desired.
Notes
- Flour: Make sure to use a GF flour that contains xanthan gum.
- Storage: Fully-cooled cookies can be kept at room temperature in an airtight container up to 7 days.
- Freezer Option: Unbaked ginger snap dough balls can be frozen in an airtight container up to 6 months. When ready to bake, let the dough sit out at room temperature 30 minutes, then roll the dough in the cinnamon sugar mixture and bake as instructed.
Nutrition Information
Serving: 1 cookie | Calories: 94kcal | Protein: 0.5g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 0.2g | Total Carbs: 15g | Fiber: 1g | Sugar: 9g | Added Sugars: 0g | Net Carbs: 14g | Vitamin C: 0.01mg | Cholesterol: 15mg | Sodium: 85mg | Potassium: 59mg | Calcium: 30mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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