These gluten-free ginger snaps have a crispy texture and are full of warm and spicy flavors from the ginger and molasses. They’re a cozy snack for holiday cookie trays or an everyday sweet snack. Try my Chewy Gluten-Free Ginger Cookies for a chewy version of this cookie.
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Ingredients notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands are Country Crock Plant-Based with Avocado Oil, Smart Balance, or Earth Balance.
Instructions
Preheat oven to 350°. Line a cookie pan with parchment paper or a silicone mat.
Whisk together gluten-free flour, baking soda, ground ginger, cinnamon, cloves, and sea salt in a medium-sized bowl. Set aside.
Use a stand or hand mixer and blend the 3/4 cup of the granulated sugar, brown sugar, and dairy-free butter. Next, mix in the egg and molasses.
Next, add the flour mixture to the sugar mixture and mix until thoroughly combined.
Put the rest of the granulated sugar in a small bowl. Use a cookie scoop and scoop the dough into balls, then roll each one in the sugar and place them on the prepared cookie pan at least 2 inches apart. (The size cookie scoop I used for this recipe is a medium cookie scoop, and it holds about 2 tablespoons and is called a size #40 scoop.)
Bake for 15 minutes. Remove the pan from the oven and place it on a wire rack for 5 minutes. Then, remove the cookies from the pan and put them on the wire rack to cool.
Storing and freezing
Store: Allow cookies to completely cool, and then store in a covered container at room temperature for up to 5 days.
Freeze Baked Cookies: To freeze baked cookies, place them in a freezer container or freezer bag. Freeze for up to 3 months. To thaw: Place cookies on the counter and let them come to room temperature.
Freeze Cookie Dough: Use a cookie scoop to dip out the cookie batter and place them on a parchment-lined baking sheet. Next, place the sheet of cookie dough in the freezer for a few hours or overnight. After they are frozen, put them in a freezer-safe zipper bag for up to 3 months, and be sure to label them. When you’re ready to bake, place frozen cookie dough on a prepared baking sheet about 3 inches apart and bake according to directions, adding an additional minute.
More gluten-free cookies you’ll enjoy
Gluten-Free Ginger Snaps (Crispy)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 dozen 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
These crispy, gluten-free ginger snaps have warm and spicy flavors from the ginger, cinnamon, and cloves.
Ingredients
- 2 ¼ gluten-free flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- ¾ cup dairy-free butter, softened to cool room temperature
- 1 ¼ cup granulated sugar, divided
- ¼ cup packed brown sugar
- ⅓ cup molasses, unsulfered
- 1 large egg
Instructions
- Preheat oven to 350°. Line a cookie pan with parchment paper or a silicone mat.
- Whisk together gluten-free flour, baking soda, ground ginger, cinnamon, cloves, and sea salt in a medium-sized bowl. Set aside.
- Use a stand or hand mixer to blend together 3/4 cup of the granulated sugar, brown sugar, and dairy-free butter. Then, mix in the egg and molasses.
- Next, add the flour mixture to the butter mixture and mix until thoroughly combined.
- Put the rest of the granulated sugar in a small bowl. Use a cookie scoop and scoop the dough into balls, then roll each one in the sugar and place them on the prepared cookie pan at least 2 inches apart.
- Bake for 15 minutes. Remove pan from the oven and place on a wire rack for 5 minutes. Then, remove the cookies from the pan and put them on the wire rack to cool.
Notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
The size cookie scoop I used for this recipe is a medium cookie scoop, and it holds about 2 tablespoons and is called a size #40 scoop. If you use a smaller scoop decrease the baking time by about 2 minutes.
Michelle
I adore gingersnaps, especially when it’s getting cold out! They are the best with a hot cup of tea or coffee. I always add a 1/4 tsp of cayenne pepper to them!
I love your recipes and so appreciate that they are not only gluten free, but dairy free too most of the time! I have Celiac and have been gluten free for about 14 years…. Dairy free is more recent and has been more of a challenge to navigate. (Oh butter how I miss thee!!) I figure if I can be gluten free, I can do dairy free as well with a little practice! So thankful that we live in the time that we do with so many options!
MamaShire
What a interesting idea of adding cayenne pepper! I’ll have to try that out. And I’m so glad that my recipes are helping you navigate this challenging way of eating.