These gluten free gingersnaps are so soft, chewy, and perfectly spiced! They are a must-bake for the holiday season. Plus, they're extra easy with no chill time required.
I feel like having gingersnaps (and gingerbread) is a must every single holiday season. For some people, it's eggnog. But for me, bring on all the deliciously warm and spicy baked goods!
These gluten free gingersnaps are so perfectly soft and so full of delicious flavor thanks to the cinnamon, ginger, and molasses.
If you have someone in your life who loves their cookies with a little kick, then you need to drop some of these off on their doorstep ASAP.
Why You'll Love This Recipe
- This is a no-chill cookie recipe! Who doesn't love that? Sometimes you just want to whip up a batch of cookies quickly without having to wait around.
- The flavors will just remind you of Christmas. There's something about the brown sugar, ginger, cinnamon, and molasses. It's a cozy cookie, that's for sure!
- The texture is so perfect, too. They're soft, chewy, and completely irresistible.
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. If you are using a different blend, it needs to contain xanthan gum. And because this is a cup for cup flour, you can use AP flour if you are not looking to make these gluten free.
- Ginger: It goes without saying this is the star ingredient. Make sure to use high quality ground ginger for best results.
- Brown sugar: You can use either light or dark brown sugar in this recipe. You will get a bit of a deeper flavor with dark brown sugar.
- Molasses: Make sure to use unsulphured molasses. I like to use Grandma's Original or Wholesome Sweeteners brands.
- Egg replacer: Regular readers know I love using Bob's Red Mill Egg Replacer to make eggless cookies. You can use 1 egg instead of the egg replacer.
STEP ONE: Start by combining the flour, cinnamon, ginger, baking soda, and salt together in a medium bowl. Give it a whisk to make sure it's fully combined.
STEP TWO: Use an electric mixer to cream the butter with the brown sugar.
STEP THREE: Add the molasses, egg replacer (or egg), and vanilla and continue beating.
STEP FOUR: Add the dry ingredients and mix on low speed until a soft dough forms.
STEP FIVE: Pour some granulated sugar in a shallow dish. Measure out tablespoonfuls of cookie dough and roll into balls. Roll each cookie dough ball in the sugar, then arrange on your lined baking sheets. Repeat until all of the cookie dough has been used.
STEP FIVE: Bake on 350ºF for 10-12 minutes. Allow the cookies to cool completely before removing from the baking sheets.
- My top tip with every recipe is to weigh your flour using a scale. This is the best way to ensure accuracy because a cup of flour can vary quite a bit from brand to brand. We'll need 259 grams for this recipe.
- After I've rolled the cookie dough, I like to use my palm to flatten them slightly. You can skip this step, your cookies will just be a bit thicker and puffier.
- It's important to leave the cookies on the warm baking sheets to cool for 30 minutes. This helps them set up.
Frequently Asked Questions
Unsulphured molasses is made with ripe sugar cane and does not require sulphur dioxide for preservation. Most molasses you will find at the grocery store will be unsulphured. Sulphured molasses is made with cane sugar that has not matured yet and, for this reason, is preserved with sulphur dioxide and may have more of a chemical taste.
Yes! All you have to do to make these gingersnaps dairy free is use your favorite non-dairy butter.
You may store these cookies in an airtight container at room temperature for up to 4 days.
Yes, you can freeze the cookies or the cookie dough. Store in a plastic zip-top bag and freeze for up to 3 months.
Watch How To Make This Recipe
The Best Gluten Free Gingersnaps
- 1 ¾ cups (259g) gluten free flour blend
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) brown sugar packed
- ¼ cup (60ml) unsulphured molasses
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- granulated sugar for rolling
- Preheat the oven to 350°F. Line a couple of baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, and salt together. Set aside.1 ¾ cups (259g) gluten free flour blend, 1 teaspoon baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon, ½ teaspoon fine sea salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the molasses, prepared egg replacer, and vanilla and beat to combine. Add the dry ingredients and mix on low speed until incorporated.½ cup (113g) unsalted butter, ⅔ cup (133g) brown sugar, ¼ cup (60ml) unsulphured molasses, 1 tablespoon Bob's Red Mill Egg Replacer, ½ teaspoon vanilla extract
- Using a tablespoon, scoop out cookie dough and roll into balls. Roll each cookie dough ball in granulated sugar, then arrange on the prepared baking sheets. Use your palms or the back of the spoon to flatten each cookie dough ball. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheets for at least 30 minutes.granulated sugar for rolling
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- You can make the cookies as large as you would like. I prefer to measure out 1 tablespoon of dough per cookie.