Gluten Free Gingersnap Cookies
These Gluten-Free Gingersnap Cookies are a delightful blend of warm spices and crisp texture, perfect for the holiday season or any time you crave a cozy treat. Made with gluten-free all-purpose flour and spiced with ginger, cinnamon, and cloves, these cookies deliver all the nostalgic flavor of traditional gingersnaps without the gluten. A touch of molasses adds a deep, caramel-like sweetness, while rolling the dough in sugar creates that signature crackled top and satisfying crunch. Ready in under 30 minutes, these easy cookies are perfect for sharing or enjoying with a steaming cup of tea. Whether you're baking for a gluten-free diet or simply looking for a festive cookie that's full of flavor, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 1 large Egg
- 0.25 cups Molasses
- 1 teaspoon Vanilla extract
- 0.25 cups Additional granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the egg, molasses, and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop out approximately 1 tablespoon of dough for each cookie and roll it into a ball. Roll each ball in the additional granulated sugar to coat.
Place the sugar-coated dough balls on the lined baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have cracked slightly.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your crispy and flavorful gluten-free gingersnap cookies with a cup of tea or hot chocolate!
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 433.2 g | 158% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 270.4 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 241 mg | 19% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1278 mg | 27% | |
*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.
