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–+ servings
Round ginger cookies arranged on a wire cooling rack, with a small bowl of ground ginger and a wooden bead garland nearby.

Gluten Free Ginger Snaps

Gluten Free Ginger Snaps are crisp on the edges, chewy in the middle, and packed with molasses and warm spices. A freezer-friendly dough that’s perfect for holiday baking, cheesecake crusts, or ice cream toppers.
Prep Time 15 minutes
Cook Time 10 minutes
Freeze and Cooling Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 30

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.
  • 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.
  • 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.
  • 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.