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!
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the gluten-free all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy using an electric mixer, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture and beat until well combined.
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.
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.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
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.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these spiced, gluten-free gingersnaps! Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
3518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 537.5 g | 195% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 320.7 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 301 mg | 23% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1327 mg | 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.
