The Best Gluten Free Ginger Snaps

These soft and chewy ginger snaps are perfect for the holiday season!

Course Dessert, Snack

Cuisine American

Keyword christmas, eggless, ginger, gluten free, molasses, winter

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 148

Author Taleen Benson

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, 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, egg, 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 egg*, 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

To make these cookies without eggs, I recommend Bob's Red Mill Egg Replacer. You will need 1 tablespoon of the egg replacer mixed with 2 tablespoons water. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
You can make the cookies as large as you would like. I prefer to measure out 1 tablespoon of dough per cookie.