Gluten Free Gingersnaps

5 from 1 vote

These homemade gluten free gingersnaps have the perfect amount of warm spices and have a crispy edge and chewy center, all rolled in sugar for that classic sparkle finish.

The ginger snap cookies can be made extra crispy if preferred by baking for an extra few minutes.

Prep Time10

Cook Time15

Chill time30

Total Time55

Course: Cookies

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 163kcal

Author: Amanda

Ingredients

Ingredients for gluten free ginger snaps

170 grams unsalted butter room temperature
100 grams granulated sugar
100 grams light brown sugar
50 grams (2 tablespoons) Molasses Use unsulphured molasses. Black treacle will also work.
1 large egg room temperature.
1 teaspoon vanilla extract
300 grams gluten free all purpose flour
1½ teaspoon baking soda always check that it is gluten free as some brands contain gluten
¼ teaspoon xanthan gum omit if flour blend already contains xanthan gum.
¼ teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Extra granulated sugar (optional for coating for rolling cookie dough)

Instructions

How to make gluten-free gingersnaps

In the bowl of a stand mixer fitted with the paddle attachment on high speed, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
Add in the egg, molasses, and vanilla extract, and mix until fully combined. Scraping down the bowl to catch any ingredients that may be sticking to the sides and bottom.
In a separate bowl, mix the flour, salt, xanthan gum, baking soda, ground ginger, ground cinnamon, and ground cloves.
Add the flour mixture to the stand mixer and on low speed mix until combined.
Cover the bowl and place in the fridge for 30 minutes.
Preheat the oven to 170°C/325°F/Gas mark 3. Cover two to three baking sheets with parchment paper.
Use a cookie scoop or small ice cream scoop to portion the dough into a ball and onto the lined baking sheet, leaving a gap of approximately 3 inches between each cookie. To ensure ample space for spreading, it is advisable to avoid placing more than five to six cookies on a single baking sheet (depending on the size of your baking sheet).
Each cookie ball should weigh approx. 35 grams, this recipe should make around 21 ginger snap cookies. I recommend weighing the cookie balls to get an even and consistent-sized cookie.
Optional - Roll the cookie dough balls in a small bowl of sugar until it is fully coated in sugar before placing them on the baking sheet.
Place the baking sheet in the center of the oven and bake for 15-16 minutes until the edges of the cookies look crispy around the edges and soft and chewy in the middle. Remove from oven and leave to cool on the baking sheet until they are cool and firm before transferring to the cooling rack.
If you prefer a crunchier cookie, leave the cookies in the oven for 3-4 minutes longer.
I recommend baking the baking sheets of cookies one at a time to ensure they are baked evenly, as they are best baked in the middle of the oven. The cookies will look softer in the center but will firm up as they cool.

Notes

Tips

Tip #1: High-Quality Ingredients - I always recommend using good-quality butter, and pure vanilla extract. As this recipe uses only a few ingredients the better quality of ingredients will impact the final result of these gluten free gingersnap cookies.
Tip #2: Use room temperature ingredients, as this will ensure that everything mixes well and is fully incorporated.
Tip #3: Chilling the cookie dough helps prevent the cookies from spreading too much in the oven.
Tip #4: Weighing the cookie dough balls will result in all the cookies being the same size and evenly baked. I recommend that each cookie ball should weigh around 35 grams.
Tip #5: Always weigh ingredients using a digital scale, as this will produce the most accurate results when baking. I also recommend using an oven thermometer, as some ovens run hotter than others.

Nutrition