Perfectly spicy, and not too sweet, these Gluten Free Ginger Snaps can be enjoyed for dessert or an afternoon tea.
They are naturally dairy-free, bursting with flavor and are perfectly crunchy which makes them the perfect gluten free ginger cookies for dunking.
If you want to cut shapes, like gingerbread men you'll want to make these Gluten Free Gingerbread Cookies.
Looking for more gluten-free cookie classics?
You're going to love my Gluten-Free Double Chocolate Cookies and my Gluten-Free White Chocolate Macadamia Cookies.
Gluten Free Ginger Snaps
Gingersnaps are a hard ginger cookie that traditionally make a snapping sound when broken in half.
Some people spell them gluten free gingersnaps (one word) and some spell them gluten free ginger snaps.
Gingersnap cookies were invented hundreds of years ago in Europe and America and were a crispy or crunchy cookie that used molasses to sweeten it.
Making gluten free gingersnaps is simple and uses minimal ingredients.
I like to keep most of my recipes to ten ingredients or less to keep it simple in the kitchen.
This gluten free ginger snaps recipe is no exception.
When our ancestors invented things like cookies and cakes they didn't have several ingredients to choose from.
They had simple ingredients like flour, milk, butter, eggs, and sometimes (later in history though) sugar.
Spices came much later and are very appreciated in baking these days.
Gluten Free Gingersnaps
After the gingersnap was invented, several other types of ginger cookies started making there debut in kitchens.
While many people think of the gluten free gingersnap as a holiday cookie people all over the world make them year-round.
Recipes for gluten free ginger snaps, gluten free gingerbread (a combination of chewy and firm), and gluten free ginger molasses cookies (soft, chewy and bold in flavor) can now be found by the hundreds on the internet.
My family is a fan of all types of gluten-free ginger cookies - gluten-free gingersnaps remain a favorite.
These gluten free ginger snap cookies last several days in an airtight container, can be dressed up with icing if desired, and are perfect for dunking in coffee and tea (I've said this twice now, so you can guess how I enjoy my gluten free gingersnaps).
Is molasses gluten free?
These cookies have molasses in them. I often get the question is molasses gluten free? Yes, molasses is gluten free.
Please always check labels, especially for off-brands of molasses to make sure no gluten containing ingredients were added.
How to make gluten free gingersnaps
- Add shortening, sugar, egg and molasses to a large mixing bowl.
- Mix until well combined.
- In a separate medium mixing bowl, combine flour, baking soda, ginger, cinnamon and salt.
- Gradually add flour mixture to the wet mixture.
- Mix until well combined. Chill dough for one hour.
- Roll the dough into teaspoon-size balls.
- Dip one side of the dough balls into sugar.
- Place cookie dough balls sugar side up onto the cookie sheet two inches apart and bake as directed.
For the list of ingredients in this gluten free ginger snaps recipe please see the recipe card below.
Pin for later:
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level.
Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
Gluten Free Gingersnap Cookies
You won't miss the gluten in these gluten free gingersnap cookies as they are perfectly crunchy, hold well dipped in milk or tea, and have a pleasing crumbly texture.
There are no binding agents required and they won't fall apart when you remove them from your baking pan.
These gluten free ginger cookies are simple to make and the dough freezes extremely well, so feel free to whip up a batch of the gluten free gingersnap dough and freeze it for future enjoyment.
More Gluten Free Cookies
If you like gluten free gingersnaps, you might also like these gluten free cookies:
Gluten Free Snowball Cookies - Learn to make buttery, crunchy gluten free snowball cookies in a few simple steps. These gluten free snowballs, also known as gluten free Mexican wedding cookies, are easy to make and they are perfectly sweet.
Gluten Free Peanut Butter Blossoms - A super simple gluten free peanut butter blossoms recipe that is flourless and quick to bake. With only a few ingredients and a couple of quick steps you can have these gluten free peanut butter blossoms in the oven in no time.
Gluten Free Snickerdoodles - These are soft, chewy, tender cookies, flavored with warm cinnamon and the creamy tang you expect from a gluten free snickerdoodle. They are made without gluten filled flours, and taste just as good as any gluten containing version.
For more cookie recipes, check out our post on Gluten Free Cookies.
More Ginger Recipes
Gluten Free Gingerbread Donuts - Tender, fluffy donuts with hints of ginger, cinnamon, and cloves - the ultimate gingerbread treat. These gingerbread donuts are super simple to make and they are incredibly delicious.
Gluten Free Gingerbread Cake - This gluten free gingerbread cake recipe is easy to whip up and is perfect with a dusting of powdered sugar, cream cheese frosting, or vanilla buttercream frosting.
Gluten Free Gingerbread Coffee Cake - This tender, flavorful, Gluten-Free Gingerbread Coffee Cake will warm you from the inside out. The rich flavors of cinnamon, ginger, and molasses give this gingerbread coffee cake it's delicious flavor.
Chocolate Gingerbread Bars - Gluten-Free Chocolate Gingerbread Bars are a fun way to enjoy traditional gingerbread, but with a chocolaty twist. These gluten free gingerbread bars are tender, flavorful, and perfectly sweet.
No Bake Gingerbread Cheesecake - Gluten-Free No-Bake Gingerbread Cheesecake that's simple to make and full of gingerbread flavors.
Did you make these gluten free ginger snap cookies? Please leave a comment below letting me know what you thought.
Gluten-Free Gingersnaps
Easy Gluten Free Ginger Snaps! Perfectly spicy, and not too sweet, these Gluten-Free Gingersnaps are also dairy-free and can be enjoyed for dessert or an afternoon tea.
Ingredients
- ¾ cup shortening
- 1 cup granulated sugar
- 1 large egg, room temperature
- ¼ cup molasses
- 2 cups gluten-free flour blend
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- additional granulated sugar for rolling cookies
Instructions
- In a large mixing bowl, cream shortening, sugar, egg and molasses.
- In a separate medium mixing bowl, combine flour, baking soda, ginger, cinnamon and salt.
- Gradually add flour mixture to the wet mixture until combined.
- Chill dough for one hour.
- Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
- Roll the dough into teaspoon-size balls. Dip one side of the dough balls into sugar and place sugar side up onto the cookie sheet two inches apart.
- Bake for 12–14 minutes (one pan at a time) or until lightly brown and starting to crack.
- Let cool on the pan for 5 minutes.
- Carefully transfer the parchment paper with cookies to a wire rack and cool. Store in an airtight container.
Notes
- When measuring your gluten-free flour you'll want to spoon the flour into the measuring cup, then level it. Don't scoop your measuring cup into the flour.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 148Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 130mgCarbohydrates: 20gFiber: 0gSugar: 12gProtein: 1g
DID YOU MAKE THIS RECIPE?
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Isabelle
Hi Chrystal, I have two questions: I’m not a fan of shortening, will using butter alter the dough?
Also, can you roll the dough and cut out shapes?
Thanks
chrystal
Hi Isabelle,
You can use butter. Make sure to refrigerate your dough, so it doesn't spread too much when baking. I haven't tried doing cut outs, but if I were to do cut outs I'd add an extra 1/4 cup of flour to the dough, to make sure it doesn't spread too much.
I hope that helps,
Chrystal
Isabelle
It does, thank you
jackie freedman
Hi, I would like to use these cookies as a pie crust. It calls for melted butter to be used with pulsed cookies in a no bake recipe. I would be using GF King Arthur Flour. Would this work. Iso appreciate your assistance. Many thanks in advance, Jackie
chrystal
Hi Jackie,
I haven't used King Arthur GF Flour in this recipe. Let me know how it turns out.
Best,
Chrystal
Heidi
Hi! I don’t have shortening, only butter. Is it still worth attempting to make these? Thank you! I’m hoping to make a GF ginger snap crust for a pumpkin cheesecake.
chrystal
Hello Heidi,
Yes, you can use butter. Make sure to chill your dough as butter coats flours differently than shortening. If you are making a crust with it, I'd add 2 tablespoons more of the gf flour to the dough, to stabilize it for when you make crust out of it.
Best,
Chrystal
Gretchen
Is there an egg substitute you might recommend for this recipe? I can’t have eggs, and with so many different options it’s hard to know which to try. Different subs work better for different recipes. Any idea what might work best here? Thank you in advance!
chrystal
Hi Gretchen,
I would try a egg replacer, like Bob's Red Mill egg-replacer or something similar. I'm not sure how flaxegg or chia egg would hold up in this recipe.
Best,
Chrystal
Dorothy Potter
Can these be frozen?
They came out great. I browned butter first and used half butter half shortening
chrystal
Hi Dorothy,
I'm so glad you like them! Yes, you can freeze them.
Best,
Chrystal
Amanda
These were sooooo good! I'm making a second batch! I used KAF Measure for Measure GF blend, about half shortening, half Earth Balance, and I stirred in crystallized ginger nibs at the end. Perfect cookie! I am cooking this second batch a tiny bit longer because I like a crisper cookie. They also lasted really well. Just on the counter, in a ziplock - I ate the last one 5 days after I made them and it was still delish. More chewy by then vs crunchy but still so yummy.
chrystal
Hi Amanda,
I'm so glad you like these gingersnaps! Thank you for taking time to stop by and let me know what you used.
Best,
Chrystal