These gluten-free gingersnaps are the perfect balance of sweet, spicy, and crisp. Each bite offers the warm flavors of ginger, cinnamon, and molasses in a golden, chewy cookie that evokes all the nostalgia of the holidays. Whether you’re baking for family gatherings or filling a festive cookie tin, this old-fashioned favorite is here to make your celebrations extra special.

We first created these gingersnaps while reminiscing about the spiced cookies that filled our childhood kitchens. After countless test batches — and more taste tests than we’re willing to admit — we’ve created a recipe that flawlessly pairs the rich, classic flavor of molasses cookies with a tender, gluten-free texture. Get ready to fill your home with the warm aroma of baking spices!

Why You’ll Love These Gluten-Free Gingersnaps

These cookies are more than just delicious. They’re also easy to make and adaptable for different tastes and dietary needs. Here’s why they’re a must-bake:

Classic flavor: Warm spices and molasses create that timeless gingersnap taste everyone loves.
Chewy or crispy: Bake them to your preferred texture — soft and chewy or crisp and snappy!
Gluten-free perfection: No one will guess these cookies are entirely gluten-free!
Holiday-ready: Perfect for cookie swaps, holiday gifts, or just a cozy baking day at home.

Recipe Info

Cuisine: American
Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Ingredients for the Best Gluten-Free Gingersnaps

To achieve the perfect flavor and texture, you’ll need these pantry staples:

2¼ cups (337g) gluten-free measure-for-measure flour
2 teaspoons baking soda
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon kosher salt
¾ cup (170g) butter, at room temperature
¾ cup (150g) granulated sugar
¼ cup (53g) brown sugar
⅓ cup (80ml) molasses (use unsulfured, not blackstrap)
1 large egg
½ cup (100g) granulated sugar, for rolling

How to Make Gluten-Free Gingersnap Cookies

This recipe is packed with all those comforting, old-fashioned flavors but made simple for modern bakers. Follow these steps:

Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
Cream the butter and sugars: In a stand mixer with a paddle attachment (or using a hand mixer), beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Add wet ingredients: Mix in the molasses and egg until the dough is soft and smooth, scraping the sides and bottom of the bowl as needed to ensure everything combines well.
Combine ingredients: With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until just incorporated, scraping the sides and bottom of the bowl for an even dough.
Chill the dough: Cover the dough and refrigerate for at least 30 minutes, or up to 3 days. For longer chilling, bring the dough to room temperature before scooping.
Preheat the oven: Set your oven to 350°F and line large baking sheets with parchment paper or silicone baking mats.
Scoop and roll: Use 1½ tablespoons of dough per cookie, roll into balls, and coat each one in granulated sugar. Place 3 inches apart on the prepared baking sheets.
Bake: Bake for 13-15 minutes for chewy cookies, or 16-18 minutes for a crisp texture. Let cool on the baking sheets for 10 minutes before transferring to a wire rack.

Simply Nourished Tips for Baking Success

To make the most of your baking experience, try these tried-and-true tips:

Molasses matters: Always use unsulfured molasses for the best flavor.
Chill for better cookies: Chilling the dough helps the flavors deepen and the cookies bake more evenly.
Choose your flour wisely: A high-quality gluten-free flour blend with xanthan gum makes all the difference.
Timing is key: Keep an eye on baking time to achieve your ideal level of chewiness or crispness.

How to Store and Enjoy

The beauty of these cookies is how well they store, making them ideal for gifting or make-ahead baking:

To store: Keep baked cookies in an airtight container at room temperature for up to 5 days.
To freeze: Store cooled cookies in a freezer-safe container for up to 2 months. Thaw before serving.
To freeze dough: Roll cookie dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time.

Nutrition Facts

Here’s the approximate nutrition breakdown for one cookie:

Calories: 110
Protein: 1g
Carbs: 17g
Fat: 4g
Fiber: 0.5g
Sugar: 10g

Frequently Asked Questions About Gluten-Free Gingersnaps

Here are some common questions we get about this recipe:

What’s the secret to chewy gluten-free gingersnaps?

For chewier cookies, underbake slightly and let them cool on the tray. The molasses and brown sugar help lock in moisture.

Can I make these cookies dairy-free?

Yes! Simply swap the butter for a plant-based alternative. We like vegan butter sticks for a similar texture.

Which gluten-free flour works best?

We recommend a measure-for-measure gluten-free flour blend that contains xanthan gum for proper structure.

How can I customize the spices?

Feel free to adjust the spice levels. Add more ginger for extra heat or a pinch of nutmeg for a unique twist.

Try These Next!

If you loved these gluten-free gingersnaps, check out these recipes:

Let us know how your baking adventure went! Share your cookies on Instagram and tag @SimplyNourishedLife. Happy baking!