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Are you looking for the best gluten free gingersnap cookies recipe? This recipe makes crispy, yet chewy gingersnap cookies that even the kids will love!
I can’t believe that Thanksgiving is already over, and we’re planning for Christmas already! We put up our tree yesterday, and we moved on from Thanksgiving meal planning to Christmas cookie baking. The girls love this time of year, and so do I.
Even though I’m still working, I love slowing down just a bit and taking more time to really enjoy time with my family.
We always bake more, do more crafts, play more games and have lots more giggles. I think it’s because it’s snowing outside and we enjoy this special time together indoors.
Every year, I like to experiment with new cookie recipes to add to our list of favorites (our go-to has always been Snickerdoodles), and I hit the nail on the head with this gluten free gingersnap cookie recipe. They turned out amazing!
The girls were eating the dough as we were shaping the cookies, and they both squealed with delight when they bit into the cookies after they were baked.
For this gluten free gingersnap cookie recipe, I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (this post is sponsored by Bob’s Red Mill).
It combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with just enough xanthan gum to make chewy cookies, which is what I was looking for in this recipe.
I like my cookies to have a bit of crunch on the outside, with a soft, chewy inside.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is formulated specifically for baked goods like cookies, brownies and cakes.
The protein in the sorghum flour helps give them an almost wheat-like texture and aids in browning too. I was pleased with how well it worked in this gluten free gingersnap cookies recipe.
If you’re looking for the perfect gluten free gingersnap cookies recipe, then you’ve landed in the right place. You could always buy gluten free ginger snaps, but mine are better!
Kid-Approved Gluten Free Gingersnap Cookies Recipe
Ingredients
- ¾ cup butter - softened (but not melted)
- 1 cup granulated sugar - divided
- ½ cup brown sugar
- ⅓ cup molasses
- 2 eggs
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon powder
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- 1½ teaspoons baking soda
- 2¼ cups gluten free all purpose flour
Equipment
- Mixing bowls
- Electric hand mixer
- Baking sheet
- Parchment paper
- Cooling rack
Instructions
- Preheat your oven to 350° F.
- In a large mixing bowl using a hand mixer, cream the butter, ½ cup of the cane sugar and the brown sugar.
- Add the molasses and eggs and continue mixing until it’s well combined. Then add the ginger, cinnamon, cloves, sea salt and baking soda and mix well.
- Last, add the Bob’s Red Mill gluten free flour and mix until well combined. The mixture will be slightly wet.
- Roll the gingersnap cookie dough into 1 inch balls, then roll each ball in the remaining ½ cup of cane sugar. Lay the ball on a parchment paper lined baking sheet. Repeat until you’ve used all the dough.
- Bake for 15 minutes or until the cookies are crackled and set. Allow the cookies to cool on the baking sheet, then transfer to a wire rack to cool completely.
- Eat fresh or store in an airtight container.
This is a great recipe! I’ve made it many times for my sister with gluten allergies. I’d actually like to use it for a crowd of people who are not gluten-free. Am I able to substitute all purpose flour?
I’m glad you like my gluten free gingersnap cookies recipe Angela. I’ve never tried making it with all purpose flour as I’ve been gluten free for almost a decade now. If you try it, I’d love to know how it turns out.
Since you’re using the Bob’s RM GF Baking flour (not the cup for cup) do you add in the recommended xanthum gum from the table on the package?
Hi Judy, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour already has xanthan gum in it, so no I do not add more.
Sorry! The picture that goes with your recipe that I found showed the regular BRM baking flour, not the cup for cup, so I assumed without reading your entire post that you used that flour. I just tried your recipe but the dough was too wet to roll, so I added more flour. A bit too much bc my cookies didn’t spread out. But they taste great! So, I will try again with less flour. I can’t use the cup for cup bc I am allergic to almonds and rice. Ugh.
Ah, where did you find my gingersnap recipe alongside the other Bob’s Red Mill flour? I’ve only tested this recipe with the 1-to-1 in the blue bag. One tip you may not know about gluten free baking is letting the dough or batter rest. It takes longer for gluten free flour to absorb liquids than regular flour, and letting it rest will also help with that gritty texture some people complain about. You can also chill cookie dough before rolling it into balls, but this is a sticky dough.
Yes I did to start with the 2 1/4 cups of gf flour. But the dough was Soooo sticky I couldn’t get it to go in to balls. So, I added more gf & xanthum gum per table. I think I just added too much is all so I’ll have to play around with it. It really sucks being allergic to wheat, almonds aaaand rice!!!!
Unfortunately not all gluten free flours are the same. I hope you find one that works with all of your allergies. Have you looked at Better Batter Artisan Blend? That’s the next one I plan on trying out.
Really nice flavor although a bit dry.
If they came out a bit dry, I recommend baking the cookies for a couple minutes less time next time. Some ovens cook a bit hotter than others. 🙂