Gluten-Free Gingersnaps: Old-Fashioned Perfection
These gluten-free gingersnaps combine the nostalgic flavor of molasses and warm spices with the perfect gluten-free texture. Whether you're after chewy or crispy cookies, this old-fashioned recipe is perfect for the holidays or cookie swaps. Enjoy these homemade gluten-free molasses cookies made easy for modern bakers!
Ingredients
- 2¼ cups 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 butter, at room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup molasses (use unsulfured, not blackstrap)
- 1 large egg
- ½ cup granulated sugar, for rolling
Instructions
- 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.
Notes
Chill the dough for more even, flavorful cookies. For dairy-free, use plant-based butter.