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. Chilling the dough allows extra time for that moisture to absorb. The 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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