Gluten Free Gingersnaps

These Gluten-Free Gingersnaps are a delightful twist on a classic holiday favorite, perfect for anyone craving warm, spiced cookies without the gluten. Made with a blend of aromatic spices like ginger, cinnamon, and cloves, these cookies deliver the perfect balance of sweetness and holiday spice. The dough is rolled in a dusting of granulated sugar before baking, creating a lightly crisp exterior that gives way to a chewy, tender center. Ready in just 30 minutes, these gingersnaps are an easy and crowd-pleasing treat. Whether you're baking for festive gatherings or satisfying a year-round craving, this gluten-free recipe is sure to be a hit. Serve them fresh with a cup of tea or coffee, or prepare ahead and store in an airtight container to enjoy their cozy flavors all week long!

Nutriscore Rating: 27/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

Ingredients

• 2 cups Gluten-free all-purpose flour
• 2 teaspoons Ground ginger
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoons Ground cloves
• 2 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.75 cups Unsalted butter (softened)
• 1 cups Granulated sugar
• 0.25 cups Molasses
• 1 large Egg
• 1 teaspoons Vanilla extract
• 0.25 cups Additional granulated sugar (for rolling)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy using an electric mixer, about 2-3 minutes.

Step 4

Add the molasses, egg, and vanilla extract to the butter mixture and beat until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Scrape down the sides of the bowl to ensure everything is incorporated.

Step 6

Using a tablespoon-sized cookie scoop or spoon, portion out the dough and roll it into balls. Roll each dough ball in the additional granulated sugar to coat completely.

Step 7

Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 8

Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops begin to crackle. Avoid over-baking to ensure a chewy center.

Step 9

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve and enjoy these spiced, gluten-free gingersnaps! Store leftovers in an airtight container for up to a week.

Nutrition Facts

Serving size	836.1 grams (836.1g)

Amount per serving	% Daily Value*
Calories	3518

Total Fat 155.10g	199%
Saturated Fat 93.70g	469%
Polyunsaturated Fat 2.00g
Cholesterol 607mg	202%
Sodium 3282mg	143%
Total Carbohydrate 537.50g	195%
Dietary Fiber 8.50g	30%
Total Sugars 320.70g
Protein 14.30g	29%

Vitamin D 141IU	707%
Calcium 301mg	23%
Iron 7mg	38%
Potassium 1327mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 1.6%

Carbs: 59.7%