For a deeper molasses flavor, use dark molasses. Chilling the dough is crucial for preventing the cookies from spreading too thin. Grated orange zest (about 1 teaspoon) would be a delicious addition. For extra flair, use turbinado sugar or sanding sugar for coating
Gluten-Free Gingersnap Cookies
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 45 mins
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SERVING25 People
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VIEWS13
Delight in these exquisitely spiced, gluten-free gingersnaps, boasting a perfectly crisp exterior and a chewy, tender interior. A symphony of warm spices and fresh ginger creates an unforgettable cookie experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol22 mg
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Fiber2 g
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Protein2 g
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Saturated Fat4 g
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Sodium57 mg
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Sugar8 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, cream together the softened butter, brown sugar, and 1/2 cup cane sugar using an electric mixer until light and fluffy. (3-5 minutes)
02
StepBeat in the egg until well combined, then stir in the blackstrap molasses and vanilla extract. (1-2 minutes)
03
StepIn a separate bowl, whisk together the oat flour, almond flour, coconut flour, grated fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and ground cloves. (1 minute)
04
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (2-3 minutes)
05
StepCover the dough and refrigerate for at least 1 hour, or preferably overnight. The dough will be quite soft before chilling. (1 hour to overnight)
06
StepPreheat your oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper.
07
StepIn a shallow dish, combine the remaining 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg for coating.
08
StepUsing a tablespoon, scoop out portions of the chilled dough and roll them into balls.
09
StepRoll each dough ball in the cinnamon-sugar mixture, ensuring it's fully coated. Place the coated balls onto the prepared baking sheets, leaving some space between each cookie for spreading.
10
StepBake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. (10-12 minutes)
11
StepLet the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
12
StepStore in an airtight container at room temperature for up to 5 days.
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Oral Reilly
Jun 22, 2025The dough was a bit sticky, but after chilling, it was easy to work with. Will definitely make again!
Bernita Kshlerin
Jun 14, 2025I followed the recipe exactly, and they turned out perfectly! My family loved them.
Cynthia Dicki
Jun 12, 2025These are amazing! The perfect balance of spice and sweetness.