Enjoy an old fashioned classic again with the best gluten-free ginger snaps recipe! These well-tested cookies use simple gluten-free baking tricks to guarantee a thick, chewy, soft batch bake every time. No longer will you be disappointed by cookies that spread too much or a gritty texture after you learn the easy method to make GF gingersnaps look and taste just like the cookie you grew up on!
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Seriously, THE BEST Gluten-Free Ginger Snap Cookie Recipe
After many years of gluten-free baking testing and experience, I was not anticipating having to test so many gluten-free ginger snaps before landing on the best recipe. While my family happily ate through the outcasts, I was perplexed.
While creating my 5-star gluten-free cookie collection, I learned tried-and-true tricks for making the taste and texture taste like beloved originals. This brought me to my popular viral GF chocolate chip cookie recipe and many others that followed suit.
When I initially tested gluten-free ginger snap cookies, I used some of these hacks – such as a lower oven temperature, shaping the cookie dough differently, and chilling the dough. Unfortunately I felt like the cookies were still spreading too much.
To offset this I made a few easy adjustments, such as swapping out my standard 1 ½ tablespoon cookie scoop with a smaller 1 tablespoon cookie scoop, adding a little baking powder with the baking soda, and baking in a 350ºF oven. The formula was magic and the best GF gingersnaps were born!
Why did ginger snaps need the adjustment? These cookies are made with molasses, which gives them a signature smoky spiced flavor. Adding this thick syrup, though, adds more liquid to the dough.
Since GF starches have a harder time absorbing moisture, the extra liquid causes them to spread instead of homogeneously blending with the flour. Similarly with bakery-style gluten-free snickerdoodles, chilling the dough allows extra time for that moisture to absorb. Baking powder gives a boost of lift, and baking at 350ºF, versus the 325ºF oven I usually recommend, assists a stronger rise.
Once again, another great recipe! This one will stay in my cookbook for years to come. Even my husband commented on how good they were!
—Ashley
EXCELLENT!! Just as good as my former (wheat flour) recipe.
—Sharon
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with creamed butter
First mix together room temperature butter, brown sugar, and sugar until very light and fluffy, which is referred to as creaming. This will take about 3 minutes. Then add in the molasses, egg, and vanilla extract.
Add in dry ingredients and magic leavening combo
Add the smaller amount dry ingredients – spices, baking soda, baking powder and salt. Then mix in the gluten-free flour and mix on low speed until well combined. Cover the bowl and refrigerate until well chilled. This helps the cookies to not spread and gets rids of any potential grittiness.
Below you can also see what I mean about how adding a touch of baking powder improves the cookie’s lift. You still get a chewy ginger cookie, but they aren’t as thinly spread.
Scoop, roll, and bake
When ready to bake use a use a small cookie scoop to portion out 1 tablespoon-size cookie dough balls. Alternatively, roll into balls using your hands. Plop into a bowl of sugar, roll around, and transfer to a baking sheet.
Roll the balls in additional granulated sugar. Transfer to the prepared baking sheets. Bake for 9-10 minutes and enjoy immensely!
Amp Up Ginger Cookies With Mix-Ins!
Start with the easy cookie dough and turn them into a variety of creations!
- Baking chips – Stir in 2 cups semi-sweet chocolate chips, chocolate chunks, or white chocolate chips.
- Crystallized ginger – For an added spicy kick, mix in ½ cup minced dried ginger.
- Dried fruit – Stir in 1 cup dried cranberries, currants, raisins, or golden raisins.
- Chocolate drizzled or dipped – Melt semi-sweet chocolate or white chocolate. Drizzle over the tops or dip half the cookie. If the chocolate needs to be thinned slightly, add a touch of oil.
- Ginger Cookie Sandwiches – Spread buttercream, lemon buttercream, or marshmallow fluff between 2 cookies.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Soft Batch, Chewy Gluten-Free Ginger Snaps
Ingredients
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg, room temperature
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ( ) ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 2 ¼ cups gluten free all purpose flour, I use and recommend Cup4Cup gluten-free flour
- ¼ cup granulated sugar, for rolling
Instructions
- In a large mixing bowl, or stand mixer fitted with a paddle attachment, cream together room temperature butter, brown sugar, and sugar until light and fluffy, about 3 minutes. Mix in the molasses, egg, and vanilla extract.¾ cup (1 ½ sticks) unsalted butter, ½ cup packed brown sugar, ½ cup granulated sugar, 1 large egg, ¼ cup molasses, 1 teaspoon vanilla extract
- Add the baking soda, baking powder, spices, and salt. Mix to combine. Add the gluten-free flour and mix on low speed until well combined.1 teaspoon baking soda, ¼ teaspoon baking powder, 2 teaspoons ground ginger, ¾ teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon salt, 2 ¼ cups gluten free all purpose flour
- Cover the bowl and refrigerate until well chilled, 1 ½ – 2 hours or overnight.
- Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats. If not using parchment paper, leave baking sheets ungreased.
- When ready to bake use a use a small cookie scoop to portion out 1 tablespoon-size cookie dough balls. Alternatively, roll into balls using your hands.
- Add the additional sugar to a small bowl. Roll the cookie dough balls in the sugar and transfer to the prepared baking sheets, about 1 ½ inches apart. Bake for 9-10 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.¼ cup granulated sugar
Notes
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These are really good ! Thanks for sharing the recipe !
Kimberly
Happy to help, Kimberly! So glad you like them.
Best,
Melissa
Once again, another great recipe! This one will stay in my cookbook for years to come. Even my husband commented on how good they were!
Thank you so much, Ashley! I appreciate you taking the time to let me know and this is very sweet!
Best,
Melissa
can I use plant based butter?
Yes, that wouldn’t be a problem!
Best,
Melissa
EXCELLANT!! Just as good as my former (wheat flour) recipe.
My favorite thing to hear, Sharon! Thanks for taking the time to let me know!
Best,
Melissa
Yummy cookie. Not too extreme in spices. A nice chewy cookie. It looks puffy coming out of the oven but deflates immediately…this is not a bad thing. I’m going to struggle to not eat a dozen they are so good. And they are gluten free for the big win!
Thank you so much, Karla! I really appreciate you taking the time to let me know!
Best,
Melissa