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–+ servings
Gluten-Free gingersnap cookie with a bite missing. 4 more gingersnaps in the background.

The Best Gluten-Free Gingersnaps Recipe

This easy recipe with simple gluten-free and dairy-free ingredients makes the most delicious, chewy gingersnap cookies you have ever tasted!
5 from 6 votes
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 48 servings

Ingredients
  

  • 1 1/2 cups sugar (reserve 1/2 cup for rolling formed cookies)
  • 3/4 cup butter-flavored shortening (softened)
  • 1/2 cup molasses
  • 1 egg (beaten)
  • 1/2 teaspoon xanthan gum (omit if already in your gluten-free flour)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 cups gluten-free flour blend (ideally a cup for cup baking flour)

Instructions
 

  • Cream shortening with 1 cup of sugar. (reserve 1/2 cup of sugar for rolling formed cookies in step #7)
  • Stir in molasses and beaten egg.
  • Add remaining ingredients, except gluten-free flour and 1/2 cup sugar, and blend well.
  • Add gluten-free flour and mix. If using a stand or hand mixer, mix the dough for an additional 2-3 minutes after the ingredients are fully mixed for the best results.
  • Chill dough in the refrigerator for one hour.
  • Preheat oven to 350°. Prepare baking sheets with parchment paper or silicone baking mats.
  • Place the remaining 1/2 cup of sugar in a small bowl. Shape dough into 1-inch balls, about the size of a walnut in its shell. Roll in the sugar to coat.
  • Place on prepared baking sheets and bake in the preheated oven for 10-12 minutes. Let rest on baking sheet for 2-3 minutes before transferring to cooling racks.
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