Crisp, chewy, gluten-free ginger snaps are a winter favorite. Each bite delivers warm molasses and brown-sugar richness balanced by ginger, cinnamon, clove, and nutmeg. These cookies make a lovely alternative to overly sweet holiday treats and are perfect for gifting or serving at seasonal gatherings.
What Makes This Recipe So Good
- The deep molasses and brown sugar notes are complemented by ginger, cinnamon, clove, and nutmeg, resulting in a cozy, flavorful cookie that’s especially satisfying in colder months.
- These cookies are ideal for make-ahead planning. Once fully cooled, store them in an airtight container at room temperature for 5 to 7 days.
- The dough freezes well for up to three months. Chill formed dough balls for an hour, store them airtight or in a zipper bag, then thaw 30 minutes before rolling in the cinnamon-sugar coating and baking.
Chef’s Tips
- When measuring gluten-free flour, spoon it into the measuring cup and level it off to avoid packing too much flour.
- The cookies will puff in the oven and then flatten as they cool into a crisp-chewy texture. Transfer them to a wire rack right after baking to stop residual heat from overbaking.
- Because these cookies are fragrant, store them separately from more delicate cookies to prevent flavor transfer.
- Watch closely to avoid overbaking. Their dark color can make doneness hard to judge, and they continue to set after being removed from the oven.
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
Prep: 20 minutes
Cook: 10 minutes
Cool: 15 minutes
Total: 45 minutes
Rich, chewy gluten-free ginger snaps made with brown sugar and warm spices — a less-sweet, indulgent seasonal cookie.
Cheryl Malik
36 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
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Oven
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Small bowl
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Whisk
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Stand mixer bowl or large mixing bowl
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Stand mixer or hand mixer
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Paddle attachment
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Flour sifter
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Medium bowl
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2 baking sheets
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Spatula
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Wire cooling rack
Instructions
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Preheat the oven to 350°F. In a small bowl, whisk ¼ cup granulated sugar and 1 tablespoon ground cinnamon; set aside.
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Place 1½ sticks (12 tablespoons) unsalted butter in a stand mixer bowl. Using the paddle attachment, beat the butter on medium speed until creamy.
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Add 1 packed cup brown sugar in small increments, mixing until fully incorporated.
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Mix in ¼ cup molasses and 1 large egg until the mixture is light and fluffy.
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Sift together 2 cups gluten-free all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground ginger, ½ teaspoon nutmeg, 1 teaspoon cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon kosher salt. Sift the mixture into a medium bowl, then whisk to combine thoroughly.
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Add about 25% of the flour mixture to the butter mixture and mix on low until incorporated. Repeat in batches until all dry ingredients are mixed in and a soft dough forms.
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Remove the bowl from the mixer. Roll a small amount of dough between your palms into a smooth 1-inch ball.
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Roll each dough ball in the cinnamon-sugar mixture to coat evenly, shaking off excess, and place on an ungreased baking sheet about 2 inches apart.
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Bake on the middle rack for 5 minutes, rotate the pans, then bake 5 minutes more until the tops are slightly rounded and crackled.
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Remove from the oven and transfer cookies to a wire cooling rack with a spatula.
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Allow cookies to cool completely before serving or storing.
Notes
- Flour: Use a gluten-free all-purpose flour blend that contains xanthan gum.
- Storage: Fully cooled cookies keep in an airtight container at room temperature for up to 7 days.
- Freezer Option: Unbaked dough balls freeze well for up to 6 months in an airtight container. Thaw at room temperature for about 30 minutes, then roll in cinnamon sugar and bake as directed.
Nutrition Information
Serving: 1 cookie | Calories: 94kcal | Protein: 0.5g | Fat: 4g
Servings and nutrition are approximate and will vary with portion sizes and ingredient brands.
© Author: Cheryl Malik