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    Home » Christmas

    The Best Gluten Free Gingersnaps

    Published: Nov 9, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 2 Comments

    Jump to Recipe

    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.

    Stack of gluten free gingersnaps on a cooling rack.

    If you're a fan of these gingersnaps, you have to try my gingerbread cheesecake, gluten free gingerbread loaf and my gingerbread bars!

    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.

    Close-up of a gingersnap cookie.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes and Substitutions
    • Step-By-Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • Watch How To Make This Recipe
    • 📖 Recipe
    • Related Recipes You Might Like

    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.
    Close-up of a gingersnap cookie with a bite taken out.

    Step-By-Step Instructions

    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.

    Dry ingredients with a whisk in a glass bowl.
    Creamed butter and sugar in a bowl.
    Wet ingredients in a bowl.

    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.

    Cookie dough in a bowl.
    Cookie dough ball being rolled in granulated sugar.

    STEP FIVE: Bake on 350ºF for 10-12 minutes. Allow the cookies to cool completely before removing from the baking sheets.

    Expert Tips

    • 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.
    Gluten free gingersnaps on parchment paper.

    Frequently Asked Questions

    What is the difference between sulphured and unsulphured molasses?

    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.

    Can I make these gingersnaps dairy free?

    Yes! All you have to do to make these gingersnaps dairy free is use your favorite non-dairy butter.

    How can I store the gingersnaps?

    You may store these cookies in an airtight container at room temperature for up to 4 days.

    Can I freeze these gluten free gingersnaps?

    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

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    Did you try my gluten free gingersnaps? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.

    📖 Recipe

    The Best Gluten Free Gingersnaps

    Print Recipe
    These soft and chewy gingersnaps are perfect for the holiday season!
    Course Dessert, Snack
    Cuisine American
    Keyword christmas, eggless, ginger, gluten free, molasses, winter
    Prep Time 20 mins
    Cook Time 12 mins
    Total Time 32 mins
    Servings 16 cookies
    Calories 148
    Author Taleen Benson

    Ingredients

    • 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 tablespoon water
    • ½ teaspoon vanilla extract
    • granulated sugar for rolling

    Instructions

    • 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

    Notes

    • 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. 

    Nutrition

    Calories: 148kcal | Carbohydrates: 23.2g | Protein: 1.2g | Fat: 5.8g | Saturated Fat: 3.6g | Cholesterol: 15mg | Sodium: 148mg | Potassium: 87mg | Fiber: 0.6g | Sugar: 8.8g | Calcium: 20mg

    Related Recipes You Might Like

    • Checkerboard Icebox Cookies - Gluten Free, Eggless
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    • Chocolate Sugar Cookies - Gluten Free, Eggless
    « Chewy Apple Pie Cookies
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    Reader Interactions

    Comments

    1. Lily Jones says

      November 28, 2022 at 6:05 pm

      5 stars
      Just tried this recipe, I love it!!! And so do my non GF required siblings.
      I used flax egg, 1 tbs ground flax seed 3 tbs water, worked great.
      So fluffy and moist, I added more ginger and cinnamon. I did refrigerate it for 30 minutes because my kitchen was warm.
      Absolutely amazing!! time to make more ☺️

      Reply
      • Taleen Benson says

        November 28, 2022 at 6:39 pm

        Yay, thank you so much Lily! So glad you all liked them.

        Reply

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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