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Gluten Free Ginger Snaps

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Rich and chewy gluten-free ginger snap cookies with deep molasses flavor, warm spices, soft centers, and lightly crackled tops—comforting, bakery-style cookies that stay chewy for days.

Ingredients

1/4 cup granulated sugar (for coating)

1 tablespoon ground cinnamon (for coating)

12 tablespoons (1 1/2 sticks) unsalted butter, softened

1 packed cup dark brown sugar

1/4 cup molasses (regular or light)

1 large egg

2 cups gluten-free all-purpose flour (with xanthan gum)

2 teaspoons baking soda

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon kosher salt

Instructions

  1. Preheat the oven to 350°F (175°C). In a small bowl, whisk together the granulated sugar and cinnamon for the coating and set aside.
  2. In a stand mixer, beat the butter until creamy. Gradually add the brown sugar and beat until smooth. Add the molasses and egg and mix until light and fluffy.
  3. Sift together the gluten-free flour, baking soda, ginger, nutmeg, cinnamon, cloves, and salt. Whisk and sift again for even distribution.
  4. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
  5. Roll the dough into 1-inch balls, coat each in the cinnamon-sugar mixture, and place on ungreased baking sheets about 2 inches apart.
  6. Bake for 5 minutes, rotate the pans, then bake for another 5 minutes until the tops are lightly cracked.
  7. Transfer cookies to a wire rack and cool completely before serving.

Notes

For extra warmth, add a pinch of black pepper to the dough.

Use dark molasses for a deeper, richer flavor.

Finely chopped crystallized ginger adds a festive twist.

Cookies stay soft when stored in an airtight container at room temperature for up to 7 days.

Unbaked dough balls can be frozen for up to 6 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/gluten-free-ginger-snaps/