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!
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.
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
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Notes
To freeze after baking: Cool the cookies completely on wire rack. Wrap 2-3 cookies in plastic wrap. Transfer wrapped cookie groups to a freezer ziplock bag. Freeze for up to 2 months. Thaw cookies on counter for about a hour.To freeze before baking: Shape the cookies into balls, roll in sugar, and place on cookie sheet (fit on as many as possible). Transfer the cookie sheets to freezer. Once the dough is frozen, transfer balls to a freezer ziplock bag. Freeze for up to 2 months. When ready to bake, place frozen balls on cookie sheet 2 inches apart and bake according to recipe, adding 1 minute to the baking time.