Gluten Free Gingersnaps
These gluten free gingersnaps are a classic holiday cookie that everyone loves! They are slightly crispy, chewy, sweet, and have a delicious ginger flavor. They have chewy edges and a soft center. This quick and easy recipe takes only 20 minutes in total!
This recipe is sponsored by XO Baking Co. All thoughts and opinions are my own.
Why You’ll Love This Recipe
- These gluten free gingersnaps are chewy and sweet!
- These cookies are packed with ginger spice, giving them a warm and cozy flavor that is perfect for the holiday season.
- They are crispy on the outside and chewy on the inside.
- The perfect texture for a gingersnap cookie!
- These gluten free ginger cookies are quick and easy to make.
- This recipe is simple to follow, even for beginner bakers.
- They are great for Christmas, Thanksgiving, and the holiday season!
- This recipe is gluten free and nut free.
- Check out these Vegan Ginger Cookies or this Gingerbread Loaf for another holiday favorite!
Ingredients & Substitutes
These are the main ingredients and substitutions for gluten free gingersnaps. Scroll down to the recipe card for full ingredients list and instructions.
Granulated sugar and light brown sugar add sweetness. Roll the cookie dough balls in white sugar before baking.
Use cold unsalted butter right from the fridge. Use a stand mixer to beat the butter and sugar together. Beat until completely creamy and no lumps of butter remain.
Only one egg binds the dough together.
Molasses adds such a warm and cozy flavor!
Baking soda helps these cookies rise while baking.
Add in a pinch of sea salt to balance out the sweetness.
Cinnamon and ground ginger add a delicious ginger flavor.
For baking, I love XO Baking Co. gluten free flour! To measure accurately, weigh it on a kitchen scale. One cup is equal to 120 grams. Alternatively, spoon the flour into a dry measuring cup. Use a knife to level it off the top. It is an amazing 1 to 1 replacement for gluten free flour that happens to be Paleo certified!
In addition, XO Baking Co. offers gluten free baking mixes, such as banana bread, cookies, and brownies!
Taste & Texture
These gluten free gingersnaps are warmly spiced and flavorful! They taste like ginger, butter, and sugar.
These cookies are are also crispy on the outside and chewy on the inside, just like the classic version.
How to Make
First, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add the cold butter, sugar, and brown sugar. Beat on medium speed until completely creamy and no lumps of butter remain.
Then, add in the egg and molasses. Beat until combined.
Add in the baking soda, sea salt, cinnamon, ginger, and gluten free flour. Beat on low speed until combined. The dough will be slightly thick.
Add the ½ cup of white sugar to a shallow bowl. Scoop out spoonfuls of dough. Roll the dough between your palms to smooth out. Roll each dough ball in sugar. Place 3 inches apart on the lined pan.
Bake for 10 to 11 minutes or until the edges are golden brown.
Lastly, remove the gluten free gingersnaps from the oven. Cool for 10 minutes before removing from the pan.
Expert Tips for Success
Use a good quality gluten-free flour blend. This will help to ensure that your cookies turn out light and fluffy.
Don’t overmix the dough. Overmixing can make the cookies tough.
Chill the dough before baking. This will help to prevent the cookies from spreading too much.
Bake the cookies until they’re just golden brown. Overbaking will make the cookies hard.
Flavor Variations & Add-Ins
Easily customize this recipe to create your unique gingersnaps. Here are a few ideas.
Add other spices to the dough, such as nutmeg or cloves.
Dip the baked cookies in melted chocolate or white chocolate.
Top the cookies with sprinkles or nuts.
How to Serve & Store
Gluten free gingersnaps can be served immediately after baking. They are slightly soft for a few minutes, but they are not fragile.
Serve with a tall glass of milk, coffee, hot chocolate, or tea.
They are delicious served with vanilla ice cream.
Store in an airtight container at room temperature for up to 4 days.
Frequently Asked Questions (FAQs)
I recommend using a gluten-free flour blend that contains xanthan gum. This will help to give the cookies a good structure.
You may have overmixed the dough or overbaked the cookies. Be careful not to overmix the dough, and bake the cookies until they’re just golden brown.
You may have undermixed the dough or underbaked the cookies. Make sure to mix the dough until it’s well combined, and bake the cookies until they’re set.
Yes, gluten-free gingersnaps can be frozen for up to 3 months. Simply place the cookies in an airtight container and freeze them. When you’re ready to eat them, thaw them at room temperature for a few hours before serving.
Yes, several brands offer them. They include Mi-Del and Tate’s.
Yes, Trader Joe’s does have gluten free gingersnaps. They are called Trader Joe’s Gluten Free Ginger Chunk Cookies.
Gingersnaps are typically smaller and thinner than molasses cookies, and they have a crispy, snappy texture. They are also typically spicier, with a more pronounced ginger flavor. Molasses cookies, on the other hand, are larger and thicker, and they have a soft, chewy texture. They also have a richer, deeper molasses flavor.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls for baking cookies.
Pyrex Glass Measuring Cups: I love these measuring cups!
Hand Mixer: This hand mixer is easy to use. It is convenient and great for creaming butter and sugar.
KitchenAid Stand Mixer: I love this stand mixer for baking cookies!
USA Pan 3 Piece Cookie Sheet Set: This cookie sheet set is great for baking. It evenly distributes the heat.
Check out all of my kitchen favorites!
You May Also Enjoy
- Amaretti Cookies
- Vegan Gingerbread Cookies
- Cookies and Cream Cookies
- Pecan Cookies
- Vegan Snickerdoodles
If you make this easy gluten free gingersnap recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Gluten Free Gingersnaps
- First, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add the cold butter, sugar, and brown sugar. Beat on medium speed until completely creamy and no lumps of butter remain.
- Then, add in the egg and molasses. Beat until combined.
- Add in the baking soda, sea salt, cinnamon, ginger, and gluten free flour. Beat on low speed until combined. The dough will be slightly thick.
- Add the ½ cup of white sugar to a shallow bowl. Scoop out spoonfuls of dough. Roll the dough between your palms to smooth out. Roll each dough ball in sugar. Place 3 inches apart on the lined pan.
- Bake for 10 to 11 minutes or until the edges are golden brown.
- Finally, remove the gluten free gingersnaps from the oven. Cool for 10 minutes before removing from the pan.
- XO Baking gluten free flour is the perfect flour blend for this recipe. It is also certified Paleo.
- Use a stand mixer to beat the butter and sugars together. Do not mix by hand. An electric hand mixer also works well.
- The cookie dough will be pretty thick.
- Use a cookie scoop or ice cream scoop to scoop the balls of dough.
- Bake until the edges are lightly golden.
- Store in an airtight container for up to 4 days.
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