Some cookies are made to nibble slowly, others are meant to snap, crunch, and make your whole kitchen smell like the holidays. These gluten free ginger snaps land right in the sweet spot: crisp on the edges, soft and chewy in the middle, and layered with molasses and warming spices. They've become my go-to cookie for Fall baking, not just because they're delicious, but because the dough freezes beautifully, bakes evenly, and delivers consistent results every time.
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Skill Level: Beginner
Shortcut Central: Make the dough ahead and freeze for up to 3 months.
Flavor Remix: Add extra ginger for more spice or swap cloves for cinnamon if you prefer a softer spice profile.
Allergy Watch: Gluten free, Nut-Free, Dairy Free option
I always make a double batch and freeze the leftover cookies. Not only are they great on their own, buII use them to make the crust for my gluten free pumpkin cheesecake. I also like to crumble them up on top of frozen custard.
During testing, I learned two key things: fresh spices make all the difference (toss that ginger jar from last year!), and chilling the dough isn't optional for gluten-free baking. It strengthens the structure, keeps the cookies from spreading too far, and gives you that snap without drying out the middle.
But don't worry, using white sugar rather than brown sugar will still give you some spread so that the cookie gets slightly crispy edges. And the baking soda reacts with the molasses, giving this cookie recipe its signature crackly top.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon. Use dairy-free butter sticks for gluten-free,
- Sugar: You can substitute brown sugar but the cookies will be softer.
- Molasses: Use old-fashioned unsulphured molasses.
- Egg: Use room temp eggs. To quickly bring the eggs to room temp place in a bowl of warm water for 10 minutes.
- Vanilla Extract: Or use an equal amount of vanilla paste.
- Baking Soda: Check the expiration date! It lasts about 6 months once opened.
- Spices: Ginger is the main component of the spice, but I like adding a little cinnamon and clove. You can skip the clove if you aren't a fan.
How to Make Gluten-Free Ginger Snaps
A step-by-step visual guide for making gluten-free gingersnaps. You can skip to the recipe for the full written instructions.
Mix the Dry Ingredients
Start by whisking together your dry ingredients-this evenly distributes the baking soda and spices, so every cookie has balanced flavor.
Cream the Butter, Sugar, and Molasses
Next, cream the butter, sugar, and molasses until light and fluffy. This step whips in air, helping the cookies rise just enough without becoming cakey.
Add the Egg and Vanilla
Make sure the egg is completely mixed in before adding the dry ingredients.
Add the Dry Ingredients
Once the egg and vanilla are blended in, add the dry ingredients. Don't overmix-gluten free flour doesn't need the extra agitation.
Chill the Dough
Here's the critical step: scoop and freeze the dough balls. This firms up the fat, controls spreading, and gives the cookies their signature chewy center with crisp edges.
Bake and Cool
Bake at a steady 375°F for about 10 minutes, rotating the sheet halfway. Let them cool just a bit before moving, so they set without breaking.
Recipe Tips
- If your ground ginger doesn't have a strong smell, it is time to toss it and open a new bottle.
- Always scrape down your mixing bowl. Any butter or sugar clinging to the sides won't incorporate, leading to uneven texture and spreading. A quick scrape saves the batch.
- Insulated baking sheets promote even browning and help prevent overbaking the bottoms.
- A quick 5-minute rest before transferring prevents breakage and helps the cookies finish setting into that chewy-crisp texture.
- Bake a test cookie. Oven temps vary, and gluten free cookies can spread differently depending on your flour blend. Baking one test cookie helps you adjust bake time or spacing before committing a whole tray.
More Gluten Free Cookies
Make Ahead and Storing
Make Ahead: Freeze scooped dough balls for up to 3 months.
Storing: Keep baked cookies in an airtight container at room temp for 5 days.
Freezing: Baked cookies freeze well for 1 month; thaw uncovered for best texture.
📖 Recipe
Gluten Free Ginger Snaps
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Ingredients
- ¾ cup unsalted butter room temperature
- 1 ⅓ cups granulated sugar
- ⅓ cup molasses
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups 1:1 gluten-free flour with xanthan gum
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground clove
- ½ teaspoon kosher salt
Instructions
- Whisk together the gluten-free all-purpose flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. Set aside.2 ½ cups 1:1 gluten-free flour with xanthan gum, 1 teaspoon baking soda, 2 teaspoons ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground clove, ½ teaspoon kosher salt
- Place the butter, granulated sugar, and molasses in the bowl of a stand mixer fitted with a paddle attachment. Turn the mixer on medium speed and cream together until light and fluffy, about 2 minutes.¾ cup unsalted butter, 1 ⅓ cups granulated sugar, ⅓ cup molasses
- Add the egg and vanilla extract, and turn the mixer on medium speed, mixing until combined. Turn off the mixer and scrape down the sides of the bowl.1 egg, 1 teaspoon vanilla extract
- Add the dry ingredients and mix on low until combined. Scrape down the bowl and fold the cookie dough together until well combined.
- Line a baking sheet with parchment paper and scoop the dough using a 1-tablespoon-sized ice cream scoop. Place the dough balls so they are touching on the baking sheet. Once all the dough is scooped, place the sheet in the freezer and freeze for at least 1 hour.
- Preheat the oven to 375°F. Place the dough balls 2 inches apart on a cookie sheet. Bake for 10 minutes, turning halfway through baking. Remove from the oven and place the baking sheet on a cooling rack. Allow the cookies to cool for 5 minutes before removing them from the baking sheet and placing them on the cooling rack to cool completely.
Equipment
- electric mixer or stand mixer
- cookie sheet
Notes
- Once the dough balls are frozen, you may move them to a freezer-safe zip-top bag to store for later use or bake them right away.
- Use an insulated cookie sheet or a parchment-lined rimmed baking sheet.
Nutrition
Recipe Questions
Yes-especially with gluten free flour. Skipping this step often leads to flat, crumbly cookies.
Yes, with non-dairy butter sticks. Expect a slightly softer snap but still delicious.
Betsy says
Perfect amount of ginger