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!
- 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
- Preheat oven to 350° and line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, xanthan gum, baking soda, salt, cinnamon, ginger and cloves; set aside.
- Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Add the egg and continue to mix until smooth, scraping the sides of the bowl as needed.
- Reduce speed to low and add half the dry ingredients.
- Add the molasses and mix well.
- Scrape the sides of the bowl and add the remaining dry ingredients.
- Mix until combined and giving it a final stir with a rubber spatula.
- 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.
- Bake cookies for about 10 minutes, or until edges are set, the surface has cracked and firm to the touch.
- Allow cookies to cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
*I used King Arthur Flour Gluten-Free Multi-Purpose Flour in this recipe.