Best Gluten-Free Gingersnap Cookies

Best Gluten-Free Gingersnap Cookie Recipe Gingersnap cookies are one of my favorite cookies. Since going gluten-free, its been difficult to find a good gingersnap cookie. This recipe makes the BEST gluten-free gingersnaps cookies ever! These cookies are soft and chewy and are a snap to make.

For my birthday, I always make a cheesecake. For the past 4 years, I’ve been using the same gluten-free crust made from pecans, butter and sugar. It was good for the first couple years, but it really wasn’t a great crust. It just was the only gluten-free type crust I could find at the time. I wanted something amazing and would add to the cheesecake. Since I love gingersnaps, I thought why not make the crust of those.

Now, making a gluten-free gingersnap cookie that was cheesecake crust worthy. I’ve tried a few store bought brands, but knew they were just OK. So, off to the kitchen I went. I knew that they needed to have lots of flavor and make enough to use in crust, plus taste test.  I’ve made gingersnaps gluten-free before, but its been years and my early work with gluten-free was a lot of trial and fail.

These gingersnap cookies were far from a fail. I was so excited. Not only did I have a great crust in the making, but I also found a gluten-free gingersnap cookie that didn’t taste gluten-free and stay soft and chewy for about 1 week. To my surprise, they lasted that long! Even the SO, who’s not gluten-free, loved them!

Best Gluten-Free Gingersnap Cookies
Cuisine: Desserts, Cookies
Serves: About 3 dozen cookies
  • 2 cups gluten-free all-purpose flour*
  • ½ tsp xanthan gum
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 4 tsp ground ginger
  • 1 tsp ground cloves
  • 12 tbs unsalted butter (1½ sticks)
  • 1 cup sugar
  • 1 egg, large
  • ¼ cup molasses
  • ½ cup sugar in shallow bowl, for finishing
  1. Preheat oven to 350° and line two baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together the flour, xanthan gum, baking soda, salt, cinnamon, ginger and cloves; set aside.
  3. Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 5 minutes.
  4. Add the egg and continue to mix until smooth, scraping the sides of the bowl as needed.
  5. Reduce speed to low and add half the dry ingredients.
  6. Add the molasses and mix well.
  7. Scrape the sides of the bowl and add the remaining dry ingredients.
  8. Mix until combined and giving it a final stir with a rubber spatula.
  9. Scoop out 1 tablespoon of dough, roll it into balls, coat with sugar and place on prepared baking sheets about 3" apart, to allow for spreading.
  10. Bake cookies for about 10 minutes, or until edges are set, the surface has cracked and firm to the touch.
  11. Allow cookies to cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Store cookies in an airtight container for up to 1 week.

*I used King Arthur Flour Gluten-Free Multi-Purpose Flour in this recipe.

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