Why You’ll Love Gluten Free Ginger Snaps Recipe

I like how these cookies stay chewy instead of dry, even days after baking. I enjoy the balance of brown sugar, molasses, and warm spices without the cookies becoming overpowering. I also appreciate that the dough is easy to handle and rolls beautifully in cinnamon sugar, giving every cookie a bakery-style finish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cinnamon-Sugar Coating
▢¼ cup granulated sugar
▢1 tablespoon ground cinnamon

For the Gluten-Free Ginger Snaps
▢1 ½ sticks unsalted butter 12 tablespoons
▢1 packed cup brown sugar dark preferred
▢¼ cup molasses regular or light
▢1 large egg
▢2 cups gluten-free all-purpose flour
▢2 teaspoons fresh baking soda
▢1 teaspoon ground ginger
▢½ teaspoon ground nutmeg
▢1 teaspoon ground cinnamon
▢½ teaspoon ground cloves
▢¼ teaspoon kosher salt

Directions

I start by preheating the oven to 350° Fahrenheit. I mix the granulated sugar and ground cinnamon for the coating in a small bowl, whisk it together, and set it aside.

I beat the unsalted butter in a stand mixer until creamy, then gradually add the brown sugar until fully incorporated. Once the mixture looks smooth, I add the molasses and egg and mix until light and fluffy.

I sift the gluten-free flour, baking soda, ginger, nutmeg, cinnamon, cloves, and salt together, whisk them, and sift again for an even blend. I slowly add the dry ingredients into the butter mixture, mixing on low speed until a soft dough forms.

I roll the dough into 1-inch balls, coat each one in the cinnamon sugar mixture, and place them on ungreased baking sheets about 2 inches apart. I bake the cookies for 5 minutes, rotate the pans, then bake for another 5 minutes until the tops are rounded and lightly cracked. I transfer the cookies to a wire rack and let them cool completely before serving.

Servings and Timing

I get about 36 cookies from this recipe.
Prep time: 20 minutes
Cook time: 10 minutes
Cool time: 15 minutes
Total time: 45 minutes

Variations

I sometimes add a pinch of black pepper for extra warmth and depth. When I want a stronger molasses flavor, I use dark molasses instead of light. For a holiday twist, I mix a small amount of finely chopped crystallized ginger into the dough.

Storage/Reheating

I store fully cooled cookies in an airtight container at room temperature for up to 7 days. If I want to freeze them, I freeze unbaked dough balls for up to 6 months, then let them sit at room temperature for 30 minutes before rolling in cinnamon sugar and baking.

FAQs

Can I make these cookies dairy-free?

I can substitute a dairy-free butter alternative with good results.

Do these cookies spread a lot?

I find they spread moderately, keeping a thick and chewy center.

Can I chill the dough before baking?

I can chill the dough if needed, but I usually bake it right away without issues.

What gluten-free flour works best?

I use a gluten-free all-purpose flour blend that contains xanthan gum.

Can I make these cookies crisp instead of chewy?

I bake them a minute or two longer if I want a crisper texture.

Why do I sift the dry ingredients twice?

I do this to ensure even distribution of spices and prevent dense spots in the dough.

Can I reduce the sugar?

I can slightly reduce the sugar, but it will affect texture and flavor.

Are these cookies good for gifting?

I think they’re perfect for gifting because they stay soft and flavorful.

Can I freeze baked cookies?

I freeze baked cookies in an airtight container for up to 2 months.

How do I know when they’re done?

I look for rounded tops with light cracks and set edges.

Conclusion

I love how these gluten free ginger snaps deliver warm spices, chewy texture, and comforting flavor in every bite. They’re easy to make, store well, and feel just as special for everyday treats as they do for seasonal baking.