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Gluten Free Ginger Snaps

These gluten free ginger snaps are the crispy, spicy drop cookie you've been searching for! They're fun to eat, thanks to their satisfying "snap", and absolutely full of delicious flavors the whole family will love.
Prep Time10 mins
Cook Time15 mins
Cooling Time5 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: christmas party, gingerbread, holiday recipe
Servings: 36 cookies
Calories: 95kcal
Author: Cheryl Malik

Equipment

  • 2 mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Cookie scoop (optional)
  • Parchment paper

Ingredients

For the Ginger Snaps

  • ¾ cup unsalted butter
  • 1 cup brown sugar
  • 1 egg
  • ¼ cup blackstrap molasses
  • 1 ½ teaspoon vanilla 
  • 2 cups gluten free all-purpose flour  level
  • ½ teaspoon xanthan gum see Notes
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon 
  • 1 teaspoon nutmeg 
  • ½ teaspoon ground cloves 
  • 1 teaspoon baking soda 

For the Cinnamon Sugar Coating

  • ¼ cup granulated sugar 
  • ½ teaspoon cinnamon 
  • ¼ teaspoon nutmeg 

Instructions

  • Preheat oven to 350° Fahrenheit. In a large mixing bowl, combine the butter and brown sugar using a hand mixer or stand mixer.
    Brown sugar and butter in a glass mixing bowl
  • Add egg, molasses, and vanilla. Beat until combined.
    Brown sugar, butter, egg, molasses, and vanilla in a glass mixing bowl.
  • In a separate bowl, whisk together the flour, xanthan gum (if using), ginger, cinnamon, nutmeg, ground cloves, and baking soda until combined.
    Flour, spices, salt, baking soda in a glass bowl with a whisk
  • Add the dry ingredients to the wet ingredients. Mix until combined and smooth.
    Wet and dry ingredients for gluten free ginger snaps
  • Cover bowl and chill dough for at least 1 hour. Once chilled, use a tablespoon or cookie scoop to scoop dough into balls.
    Gluten free ginger snap dough
  • Mix sugar, cinnamon, and nutmeg together in a separate bowl.
    Cinnamon sugar mixture in a glass mixing bowl
  • Roll dough balls in cinnamon sugar mixture. Place coated dough on parchment-paper-lined baking sheet. Space dough balls approximately 2 inches apart, to avoid dough spreading together during baking.
    Gluten free ginger snaps on a baking sheet next to a mixing bowl of cinnamon sugar
  • Bake for 15 minutes or until crispy on the edges. Cookies should have a cracked exterior. Let cool for 3 to 5 minutes before transferring to a cooling rack.
    Baked ginger snap cookies on a parchment paper lined baking sheet

Notes

  • You only need to use xanthan gum if your gluten free all-purpose flour doesn't contain it already. Check the label!
  • Store the baked cookies in an airtight container for 5 to 7 days.
  • Baked ginger snaps can be frozen in an airtight container for 2 to 3 weeks.
  • Unbaked ginger snap dough balls can be frozen in an airtight container for up to 6 months. When ready to bake, let the dough sit out for 30 minutes, then roll the dough in the cinnamon sugar mixture and bake as instructed.

Nutrition

Calories: 95kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 37mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 125IU | Calcium: 17mg | Iron: 1mg | Net Carbs: 13g