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These gluten free gingersnaps are soft, chewy, and warmly spiced — the perfect cookie for the holidays. They’re simple to make and require no chilling, so you can bake a batch quickly when cravings strike.
If you enjoy these gingersnaps, try the gingerbread cheesecake, gluten free gingerbread loaf, or gingerbread bars from the same collection — they all celebrate ginger and warm holiday flavors.
Every holiday season I reach for ginger-spiced treats. For me it’s not about eggnog — it’s about cookies that taste like cozy winter evenings. These gingersnaps deliver that feeling with brown sugar, ground ginger, cinnamon, and a touch of molasses.
They have a soft, chewy center and just enough spice to please anyone who likes cookies with character. They also make a thoughtful homemade gift to share with friends or family.
Why You’ll Love This Recipe
- No chilling required — mix and bake in one session.
- Classic holiday flavors: brown sugar, ginger, cinnamon, and molasses create a cozy profile.
- Soft, chewy texture that stays tender while still holding its shape.
Ingredient Notes and Substitutions
- Gluten free flour: A cup-for-cup blend that contains xanthan gum works best. The recipe uses Bob’s Red Mill 1-to-1; you can substitute all-purpose flour if you’re not making them gluten free.
- Ginger: Ground ginger is the star spice here — use a fresh, good-quality jar for the brightest flavor.
- Brown sugar: Light or dark brown sugar works. Dark brown sugar will yield a richer molasses note.
- Molasses: Use unsulphured molasses for the best taste and aroma.
- Egg or egg replacer: The recipe works with one egg or an egg replacer for an eggless version.
Step-By-Step Instructions
STEP ONE: Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
STEP TWO: In a medium bowl, whisk together the flour, cinnamon, ground ginger, baking soda, and salt until evenly combined.
STEP THREE: Use a mixer to cream the butter and brown sugar until smooth. Add the molasses, egg (or egg replacer), and vanilla, and beat until incorporated.
STEP FOUR: Add the dry ingredients to the wet mixture and mix on low speed until a soft dough forms.
STEP FIVE: Place granulated sugar in a shallow dish. Scoop tablespoon-sized portions of dough, roll into balls, and coat in sugar. Arrange on prepared baking sheets, spacing them evenly. Optionally flatten each ball slightly with your palm for a more even cookie.
STEP SIX: Bake at 350°F for 10–12 minutes. When done, let the cookies cool on the warm baking sheets for at least 30 minutes so they set up before transferring to a rack.
Expert Tips
- Weigh the flour if possible — 259 grams yields the most consistent results.
- Flatten dough balls slightly with your palm for a thinner cookie; skipping this will produce thicker, puffier cookies.
- Allow cookies to cool on the baking sheets for 30 minutes; this helps them finish setting without losing tenderness.
Frequently Asked Questions
Unsulphured molasses is made from mature sugar cane and doesn’t require sulfur dioxide for preservation; it has a clean, robust flavor. Sulphured molasses comes from less mature cane and is treated with sulfur dioxide, which can give it a harsher, slightly chemical taste.
Yes — substitute a non-dairy butter of your choice and follow the recipe the same way.
Store cooled cookies in an airtight container at room temperature for up to four days.
Yes. Freeze baked cookies or the unbaked dough in a sealed bag for up to three months.
Watch How To Make This Recipe
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📖 Recipe
The Best Gluten Free Ginger Snaps
Ingredients
- 1 ¾ cups (259g) gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, room temperature
- ⅔ cup (133g) packed brown sugar
- ¼ cup (60ml) unsulphured molasses
- 1 egg* (or egg replacer)
- ½ teaspoon vanilla extract
- Granulated sugar for rolling
Instructions
-
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats.
-
Whisk the flour, baking soda, ginger, cinnamon, and salt together in a medium bowl and set aside.
-
Cream the butter and brown sugar with a mixer until smooth. Add molasses, egg (or egg replacer), and vanilla, and beat until combined. Mix in the dry ingredients on low speed until just incorporated.
-
Scoop tablespoon-sized portions of dough, roll into balls, and coat in granulated sugar. Arrange on prepared sheets and flatten slightly if desired. Bake 10–12 minutes. Let cookies cool on the baking sheets for at least 30 minutes before transferring to a rack.
Notes
- To make these without eggs, use an egg replacer (follow the package ratio) and let it thicken before mixing into the dough.
- You can size the cookies as you like; one tablespoon of dough yields a medium cookie.
Nutrition
Carbohydrates: 23.2 g |
Protein: 1.2 g |
Fat: 5.8 g
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