The Best Chewy Gluten-Free Ginger Snaps Recipe: A Spicy & Sweet Winter Treat

Step into a world of cozy flavors with our incredible recipe for gluten-free ginger snaps. Imagine biting into a cookie that’s perfectly crisp on the outside, delightfully chewy on the inside, and bursting with the rich, aromatic essence of molasses, dark brown sugar, and a symphony of warm spices like nutmeg, clove, and cinnamon. These aren’t just cookies; they’re a winter dream, offering a comforting embrace with every single bite. They provide a wonderful, spiced alternative to the usual Christmas sugar cookies and all the peppermint-flavored treats that dominate the holiday season, making them a unique and highly anticipated addition to any dessert platter.

Whether you’re catering to dietary restrictions or simply seeking a deeply flavorful and satisfying cookie, these gluten-free ginger snaps are guaranteed to impress. Their robust flavor profile and delightful texture make them an instant classic, perfect for sharing with loved ones or enjoying by a warm fire on a chilly evening. Get ready to fill your kitchen with the irresistible scent of holiday cheer!

Gluten free ginger snaps scattered on a sheet of parchment paper.

What Makes This Gluten-Free Ginger Snap Recipe So Good?

That rich molasses & brown sugar flavor is enhanced by ginger, cinnamon, clove, and nutmeg, resulting in an absolutely delicious cookie that’s especially delightful in winter. The dark, complex notes of molasses provide that signature chewiness and deep, almost caramel-like sweetness, perfectly complementing the robust warmth of the ginger and the sweet undertones of cinnamon. Cloves add a pungent, aromatic kick, while nutmeg rounds out the spice blend with its subtly sweet and woody fragrance. This combination creates a truly harmonious and intensely flavorful cookie that evokes a sense of comfort and holiday spirit, making them irresistible year after year, not just in the winter months but whenever you crave a comforting treat.
It’s a fantastic make-ahead dessert for holiday parties, festive potlucks, or simply to have on hand for a sweet craving. Once fully cooled, these cookies maintain their exquisite texture and flavor for days when stored correctly. This makes them incredibly convenient for busy seasons, allowing you to prepare them in advance and enjoy fresh-tasting treats without last-minute stress. They’re also excellent for gifting, packaged beautifully in a tin or box. Store the fully-cooled cookies in an airtight container at room temperature; if stored properly, they’ll last 5 to 7 days, remaining as delicious and perfectly chewy as the day they were baked.
The dough can be frozen for up to 3 months, offering ultimate flexibility and the joy of freshly baked cookies whenever the mood strikes. This is a game-changer for batch baking, meal prepping for desserts, or simply ensuring you always have a delightful treat ready with minimal effort. To freeze, prepare the dough as instructed in the recipe, form it into uniform balls, and chill them thoroughly in the refrigerator for an hour. Then, transfer the chilled dough balls to an airtight container or a freezer-safe zipper bag, ensuring they don’t stick together. When you’re ready to bake, simply let the dough sit out at room temperature for about 30 minutes to thaw slightly, then roll them in the cinnamon-sugar topping and bake as instructed below. This method guarantees warm, chewy ginger snaps on demand, perfect for impromptu gatherings or a cozy evening in.

Chef’s Essential Tips for Perfect Gluten-Free Ginger Snaps

When you’re measuring gluten-free flour, always spoon the flour into the measuring cup and level it off. This precise method is crucial in gluten-free baking because different blends of gluten-free flour can vary significantly in density compared to traditional wheat flour. Scooping directly from the bag can compact the flour, leading to an excessive amount being added, which can result in dry, crumbly, or overly stiff cookies. By carefully spooning the flour into the cup and then leveling it with a straight edge (like the back of a knife), you ensure you’re getting the exact amount required by the recipe, leading to consistent and successful baking results every time – cookies that are perfectly chewy and moist, not dry.
The ginger snaps will puff a little in the oven, but as they cool, they’ll flatten into a crisp, chewy cookie. This transformation is a natural and expected part of the baking process. Once you take them out of the oven, it’s vital to transfer them immediately to a wire cooling rack. This simple step helps to minimize any residual baking that would otherwise occur on a hot baking sheet, which could lead to overbaked, hard cookies. The wire rack allows air to circulate evenly around the cookies, stopping the cooking process and helping them achieve that ideal balance of a crisp exterior and a wonderfully soft, chewy interior. This rapid cooling also helps set their signature cracked tops.
These cookies are incredibly fragrant due to their generous spice blend, so be careful how you store them. Keeping them with other types of cookies may cause the other cookies to pick up the strong scent and flavor of the ginger snaps, potentially altering their delicate taste. To preserve the unique flavors of all your baked goods, it’s best to store your ginger snaps separately in their own airtight container. Glass containers or sturdy plastic ones with tight-fitting lids are ideal for keeping their freshness locked in and preventing any unwanted flavor migration between different kinds of cookies.
Be careful not to overbake your gluten-free ginger snaps. Due to the dark color of the molasses-rich dough, it can be harder to visually gauge when they’re perfectly ready. Overbaking is the quickest way to turn a wonderfully chewy ginger snap into a hard, brittle one, losing that desirable soft center. Keep in mind that they will continue to set and bake slightly after you remove them from the oven (this is called carry-over baking). Look for edges that are just beginning to firm up and look lightly golden, while the centers still appear a little soft and slightly puffed with fine cracks on top. When in doubt, it’s always better to underbake them by a minute or two than to overbake, as they will firm up beautifully as they cool.

Why Choose Gluten-Free Ginger Snaps?

In today’s diverse culinary landscape, gluten-free options have become increasingly important, whether due to celiac disease, gluten sensitivity, or simply a preference for a gluten-reduced diet. This recipe for ginger snaps brilliantly caters to these needs without making any compromises on taste or texture. Often, gluten-free baked goods can fall short, becoming dry, crumbly, or lacking the desired chewiness. However, these ginger snaps defy those stereotypes. By using a high-quality gluten-free all-purpose flour blend (preferably one containing xanthan gum, which acts as a binder), we achieve a cookie that is remarkably similar in chewiness and structure to its traditional wheat-based counterparts. This means everyone at your table can enjoy the comforting, spicy goodness of a classic ginger snap, making these cookies a thoughtful and inclusive choice for any occasion, especially during the festive holiday season where delicious treats are a must.

Gluten free ginger snap cookies arranged evenly on a sheet of parchment paper.

Perfect Pairings & Serving Suggestions

These chewy gluten-free ginger snaps are incredibly versatile and pair wonderfully with a variety of beverages and desserts. For a classic comfort, serve them alongside a steaming mug of coffee, hot tea, or creamy hot cocoa – the warm spices perfectly complement these cozy drinks, especially on a cold day. They’re also delightful when dunked into a tall glass of cold milk, a nostalgic treat for adults and children alike. Beyond simple snacking, consider crumbling them over a scoop of vanilla bean ice cream for an elevated dessert, adding a delightful crunch and spicy kick, or even turn two cookies into a decadent ice cream sandwich. For holiday gatherings, arrange them on a festive platter with other gluten-free treats, allowing their rich aroma and appealing cracked tops to draw everyone in. They make for excellent edible gifts too, beautifully wrapped in cellophane bags or decorative tins, sure to bring a smile to anyone’s face.

Other Sweet Gluten-Free Recipes You’ll Love

Gluten Free Pecan Pie
Paleo Carrot Cake with “Cream Cheese” Frosting (Gluten Free, Dairy Free)
Gluten-Free Sugar Cookies (Cut-Out or Drop Cookies)
Oatmeal Cranberry Cookies (Gluten Free)
Gluten Free Crepes
Gluten Free Gingerbread
Peanut Butter Pancakes (Gluten Free)
Gluten Free King Cake
Gluten Free Cinnamon Rolls
The Best EVER Gluten-Free Lemon Cake
Gluten Free Oatmeal Chocolate Chip Cookies
Gluten Free Sugar Cookies

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Gluten Free Ginger Snaps

Prep: 20 minutes

Cook: 10 minutes

Cool: 15 minutes

Total: 45 minutes

Rich and chewy gluten-free ginger snap cookies are a deliciously decadent alternative to super-sweet seasonal cookies, made with cozy brown sugar and warm spices. Their perfect blend of crisp edges and a soft, chewy center, combined with the aromatic warmth of ginger, cinnamon, clove, and nutmeg, makes them an irresistible treat for any season, especially during the holidays.

Cheryl Malik Cheryl Malik

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36 cookies

Ingredients

For the Cinnamon-Sugar Coating

▢ ¼ cup granulated sugar
▢ 1 tablespoon ground cinnamon

For the Gluten-Free Ginger Snaps

▢ 1 ½ sticks unsalted butter 12 tablespoons
▢ 1 packed cup brown sugar dark preferred
▢ ¼ cup molasses regular or light
▢ 1 large egg
▢ 2 cups gluten-free all-purpose flour
▢ 2 teaspoons fresh baking soda
▢ 1 teaspoon ground ginger
▢ ½ teaspoon ground nutmeg
▢ 1 teaspoon ground cinnamon
▢ ½ teaspoon ground cloves
▢ ¼ teaspoon kosher salt

Get Recipe Ingredients

Equipment

Oven
Small bowl
Whisk
Stand mixer bowl or large mixing bowl
Stand mixer or hand mixer
Paddle attachment
Flour sifter
Medium bowl
2 baking sheet(s)
Spatula
Wire cooling rack

Instructions

Preheat your oven to 350° Fahrenheit (175°C). In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon ground cinnamon for the coating. Whisk these ingredients together until thoroughly incorporated, then set the bowl aside. This cinnamon-sugar mixture will give your ginger snaps their characteristic sparkly finish and an extra burst of flavor.
Place 1 ½ sticks unsalted butter (equivalent to 12 tablespoons) into the bowl of a stand mixer. Using the stand mixer fitted with a paddle attachment, beat the butter on medium speed until it becomes light and creamy, approximately for 2-3 minutes. This step is crucial for achieving a tender cookie texture.
Continue mixing the butter, gradually adding 1 packed cup brown sugar (dark brown sugar is preferred for a richer flavor) to the bowl in small increments. Mix until the brown sugar is fully incorporated and the mixture is light and fluffy, scraping down the sides of the bowl as needed to ensure everything is well combined.
Once the brown sugar is completely incorporated into the butter mixture, add ¼ cup molasses (regular or light is fine) and 1 large egg to the bowl. Mix these ingredients together on medium speed until they are fully combined and the mixture is light, fluffy, and well-emulsified. This step brings in more moisture and binding for the dough.
In a flour sifter, add the dry ingredients: 2 cups gluten-free all-purpose flour, 2 teaspoons fresh baking soda, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon kosher salt. Sift these ingredients into a separate medium bowl to ensure they are well combined and lump-free.
Whisk the sifted dry ingredients until they are perfectly blended. For an extra light and airy texture, return the mixture to the flour sifter and sift the ingredients into the medium bowl once more, repeating this step one additional time if desired. This double-sifting process helps distribute the leavening agents and spices evenly, preventing pockets of unmixed ingredients and ensuring uniform flavor throughout the cookies.
Now, gradually incorporate the dry flour mixture into the wet butter mixture. Sift approximately 25% of the flour mixture into the mixing bowl with the butter mixture. Mix these ingredients together on low speed just until incorporated. Repeat this process until the entire flour mixture has been incorporated into the butter mixture, forming a soft and pliable cookie dough. Be careful not to overmix, as this can develop any gluten substitutes in the flour blend, potentially leading to tougher cookies.
Remove the bowl from the mixer. Take a small amount of dough (about 1 tablespoon, or approximately 30 grams) and quickly roll it between the palms of your hands to form a smooth, uniform 1-inch-diameter ball. The warmth of your hands helps to create a perfectly round shape and prevent cracking.
Place each dough ball into the bowl containing the cinnamon-sugar coating. Roll the dough ball gently to coat it completely on all sides. Lightly shake off any excess cinnamon sugar back into the bowl to ensure an even coating without too much buildup. Then, place the coated dough ball onto an ungreased baking sheet, preferably lined with parchment paper for easy cleanup and consistent baking.
Continue this process, rolling and coating all of the cookie dough until it has been formed into balls and placed on cookie sheets. Ensure the dough balls are spaced approximately 2 inches apart on the baking sheets to allow for proper spreading during baking, preventing them from fusing together. This spacing is key to uniform cookie size and texture.
Carefully place the baking sheets in the preheated oven. Bake the cookies for 5 minutes, then rotate the pans 180 degrees for even baking, especially if your oven has hot spots. Continue to bake the cookies for another 5 minutes, or until the tops of the cookies are rounded and show slight cracks, and the edges are just set. Remember, these cookies continue to bake slightly after removal from the oven, so avoid overbaking.
Once baked to perfection, remove the cookies from the oven. Using a spatula, carefully transfer the warm, delicate cookies to a wire cooling rack. This allows for optimal air circulation and prevents them from overbaking or becoming soggy on the bottom, which can happen if left on a hot baking sheet.
Allow the ginger snaps to cool completely on the wire rack before serving. As they cool, they will flatten slightly and develop their signature crisp exterior and wonderfully chewy interior. Once cool, serve as desired and enjoy the fruits of your labor!

Notes

Flour: For the best results in achieving the ideal crisp yet chewy texture for these gluten-free ginger snaps, it is highly recommended to use a gluten-free all-purpose flour blend that already contains xanthan gum. Xanthan gum acts as a binder and elasticity enhancer, mimicking the role of gluten in traditional baking, which is essential for preventing crumbly cookies and ensuring a soft, pliable dough. If your chosen blend does not include xanthan gum, you may need to add about ½ teaspoon per cup of flour to the dry ingredients before sifting.
Molasses Type: While the recipe calls for regular or light molasses, using dark molasses will significantly enhance the depth of flavor and contribute to a richer, darker color and a more pronounced chewiness. Avoid blackstrap molasses, as its flavor can be too strong and bitter for these cookies, overpowering the delicate balance of spices.
Spice Freshness: The vibrant, warm flavor of these ginger snaps heavily relies on fresh spices. Old, stale spices will yield a much weaker taste, making your cookies less aromatic and impactful. Check the expiry dates on your ground ginger, cinnamon, nutmeg, and cloves. For maximum potency, consider buying whole spices and grinding them yourself just before baking, or at least ensure your ground spices are relatively new and stored in airtight containers away from heat and light.
Storage: To keep your delicious gluten-free ginger snaps fresh and maintain their crisp-chewy texture, always store fully-cooled cookies at room temperature in an airtight container. They will remain wonderfully fresh and flavorful for up to 7 days. For optimal freshness and to prevent them from drying out, a cookie jar with a tight seal or a container specifically designed for baked goods works best. You can even place a slice of bread in the container to help keep them soft, though this isn’t usually necessary for these cookies.
Freezer Option: This recipe is perfect for make-ahead baking and ensuring you always have a delightful treat on hand! Unbaked ginger snap dough balls can be frozen in an airtight container or freezer bag for up to 6 months. To bake from frozen, simply let the dough balls sit out at room temperature for about 30 minutes to soften slightly. Then, roll the dough in the cinnamon-sugar mixture and bake as instructed in the recipe. This allows for warm, freshly baked cookies any time you crave them, with minimal prep!

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Frequently Asked Questions (FAQ) about Gluten-Free Ginger Snaps

Can I use a different type of sugar?
While brown sugar and granulated sugar are essential for the classic flavor and texture of these ginger snaps, you could experiment with coconut sugar or another granulated sweetener in the coating for a slightly different flavor profile. However, substituting brown sugar in the dough might alter the chewiness and moisture significantly, as brown sugar contains molasses, which is key to the cookie’s unique texture and rich taste.
My cookies spread too much! What happened?
Several factors could cause excessive spreading. Ensure your butter is at room temperature but not melted or greasy. Your gluten-free flour blend might not have enough xanthan gum (if it’s not pre-mixed, consider adding ½ tsp per cup of flour). Also, make sure your oven temperature is accurate; a too-low oven can cause cookies to spread excessively before they set. Chilling the dough for longer than an hour, or even overnight, can also significantly help prevent spreading.
Why are my ginger snaps hard instead of chewy?
Overbaking is the most common culprit for hard ginger snaps. Even a minute or two extra in the oven can dramatically change their texture from chewy to brittle. Watch for the edges to be just set and slightly cracked, with the centers still looking a little soft. They will firm up as they cool. Using too much flour or not enough fat (butter/molasses) can also contribute to a harder, drier texture. Ensure your ingredients are measured precisely using the spoon-and-level method.
Can I add fresh ginger?
Absolutely! For an extra spicy kick and a brighter ginger flavor, you can add 1-2 teaspoons of finely grated fresh ginger along with the molasses and egg. This will intensify the ginger flavor beautifully. Just be mindful that fresh ginger adds a small amount of moisture, so the dough might be slightly softer; if it feels too wet, you can add an extra tablespoon of gluten-free flour.
Are these suitable for people with other allergies?
This recipe is naturally gluten-free. For other allergies, you would need to make specific substitutions. For dairy-free ginger snaps, use a high-quality plant-based butter alternative that bakes well. For egg-free, you could try a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes until gel-like). However, altering multiple ingredients may change the final texture and taste, so proceed with caution and be prepared for slight variations.

We hope you enjoy baking and sharing these wonderfully chewy gluten-free ginger snaps as much as we do. Their rich spice, delightful texture, and heartwarming aroma make them an unforgettable treat for any time of the year, bringing warmth and joy to every occasion. Happy baking!