Perfected Gluten-Free Ginger Snaps (Soft Batch)

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 classic dessert you grew up on!

Gluten-Free Gingersnaps

After many years of gluten-free baking 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.

After transforming so many of my favorite gluten-free cookie recipes to versions just as good as the originals, I have settled on a few tried and true tricks. This brought me to the greatest homemade GF chocolate chip cookie recipe and many others that followed suit.

When I initially tested ginger snaps made with gluten-free all purpose flour, 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 gluten-free ginger snap cookies were born!

Why did GF ginger cookies 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 homemade gluten-free snickerdoodles, dhilling 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.

Ingredient notes and substitutions

• Butter – Some GF cookie recipes I recommend using melted butter to saturate the gluten-free flour, but for ginger cookies stick with softened. Why? The molasses adds extra liquid so you need softened butter to maintain the cookie’s structure.
• Sugar – A combination of light brown sugar and granulated sugar gives a caramel chewiness and structure.
• Gluten-Free Flour Blend (with xanthan gum)- I use and recommend Cup4Cup gluten-free flour because the texture most mimics wheat flour and the added cornstarch aids the cookie’s chewiness. Using an alternative GF flour may alter baking results.
• Molasses – A thick, dark syrup made of cane sugar and essential for ginger cookie’s signature flavor. I use Gramma’s Unsulphered Original Molasses, which is gluten-free
• Spices – You can’t have gluten-free ginger cookies without ginger! Two full teaspoons of ground ginger plus cinnamon and ground cloves gives a nice, robust spice flavor.

How to make gluten-free gingersnaps cookies

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. 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.
2. Add the smaller amount dry ingredients – spices, baking soda, baking powder and salt. Mix to combine. Add the gluten-free flour and mix on low speed until well combined.
3. Cover the bowl and refrigerate until well chilled, 1 ½ – 2 hours or overnight.
4. Preheat the oven to 350ºF. Line baking sheets with parchment paper, silicone baking mats, or leave ungreased.
5. 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.
6. Roll the balls in additional granulated sugar. Transfer to the prepared baking sheets. Bake for 9-10 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Make-ahead and Freezing tips

The dough may be made up to 1 day ahead of time. Cover well and refrigerate until ready to bake.

To freeze after baking: Coo the cookies completely on a wire rack. Wrap 2-3 cookies in plastic wrap. Transfer the wrapped cookie stacks to a freezer ziplock bag. Freeze up to 2 months. Thaw on the counter for about an hour when ready to enjoy.

To freeze before baking: Shape the cookies into balls, roll in sugar, and place on a cookie sheet (fit as many as possible). Transfer to the sheet to the freezer. Once the dough is frozen transfer the balls to a freezer ziplock bag. Freeze up to 2 months. When ready to bake, place the frozen cookie balls on baking sheets, 2 inches apart, and bake according to the the recipe, but add an additional minute to the baking time.

Additions and modifications

Start with this easy gluten-free ginger snaps 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.

Dairy-free modification

The recommended gluten-free flour for this recipe, Cup4Cup, contains milk powder so if you are looking for gluten-free dairy-free ginger snaps use an alternative flour blend, such as King Arthur Measure-for-Measure.

Replace the butter with vegan butter, such as Earth Balance. Since dairy-free butter contains more salt, reduce the salt to ⅛ teaspoon.

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