Best Gluten-Free Ginger Cookies

Published by Laura Kersting on January 31, 2022

INGREDIENTS

Gluten-Free Flour - I use my own recipe for Gluten-Free Flour Blend. You can try it HERE. Otherwise, any store-bought gluten-free flour blend will work in this recipe. I recommend Bob's Red Mill 1:1 Gluten-Free Flour (paid Amazon link).
Xanthan Gum - Most gluten-free baking recipes require xanthan gum or some other binding agent. Many gluten-free flour blends already contain this ingredient. Check your label carefully. If your mix includes this ingredient then omit it from the recipe. If you're using my flour blend recipe then you will need it.
Baking Soda
Ground Ginger
Ground Cinnamon
Allspice
Sea Salt
Shortening - I use Spectrum Organic Vegetable Shortening (paid Amazon link). It's gluten, dairy, and soy-free.
Molasses - This gives these gluten-free gingersnaps their warm flavor and color.
Granulated Sugar - You need 1/2 cup for the recipe, plus 1/4 cup for coating each cookie before baking.
Brown Sugar
1 egg
Crystallized Ginger (Candied Ginger)- This gives these gluten-free ginger cookies that extra spice. You can find crystallized ginger at most local grocery stores. I get it from Trader Joe's. Finely chop it into small pieces, using a knife or food processor (paid Amazon link).

How to Make Gluten-Free Ginger Snap Cookies

Preheat your oven to 375 degrees Fahrenheit
Line 2 large cookie sheets with parchment paper. Do not use baking mats for this recipe. The cookies spread and will not rise properly.
In a large mixing bowl combine the gluten-free flour, xanthan gum, baking soda, salt, cinnamon, allspice, and ground ginger. Set the bowl aside.
In a second large mixing bowl combine the shortening, sugar, brown sugar, and egg. Combine using a stand mixer set to medium-low speed, or by hand, mixing thoroughly.
Add the molasses and continue mixing.
Add the crystallized ginger and continue mixing.
Gradually add the flour mixture, gently folding it into the dough. Set your stand mixer to low speed.
Once the dough forms into a ball, wrap it in plastic wrap.
Chill the dough in the refrigerator for approximately 1 hour.
While the dough is chilling, add 1/4 cup granulated sugar to a small bowl.
When ready, remove the dough from the refrigerator. Roll 1 tablespoon portions of the dough into small balls.
Roll each cookie into the extra sugar and place it onto the prepared cookie sheets.
Bake for 15 minutes, or until the edges begin to darken.
Cool on a wire rack.

Is Molasses Gluten-Free?

Molasses is a syrup sweetener with a deep brown color used in some baked goods. Yes. Molasses is naturally gluten-free and safe to use. Some brands are labeled gluten-free. Check the labels carefully. Make sure molasses is the only ingredient listed. Some brands may contain natural or other flavorings which often contain gluten.

For more information on reading labels for allergens click HERE.

What is the Difference Between Crystallized and Candied Ginger?

These terms are often used interchangeably. The biggest difference is crystalized ginger is coated in sugar then dried. Candied ginger is soaked in sugar then stored in syrup.

Where to Buy Gluten-Free Gingersnaps?

Many local grocery stores carry gluten-free gingersnaps. You can also find them on Amazon, Whole Foods, Target, and Walmart. Some popular Gluten-free ginger snap brands are MI-DEL, Aleia's, and Lucy's.

If you like this recipe try my Gluten-Free Snickerdoodle Cookies.

Print Pin

Gluten-Free Ginger Snap Cookies

With just a hint of spice combined with a touch of sweetness, these gluten-free gingersnap cookies are a delightful treat.

Course Dessert

Cuisine American

Keyword cookies, dairy-free, ginger cookies, gingersnaps, gluten-free

Prep Time 15

Cook Time 15

Chill dough in the refrigerator 1

Total Time 1 30

Servings 4 dozen cookies

Calories 92kcal

Author Laura Kersting

Equipment

Stand mixer optional (mix by hand)
Food Processor (for chopping the crystallized ginger) optional (chop finely using a paring knife)
2 Large mixing bowls
Measuring cups
Measuring spoons
2 Large cookie sheet(s)
Parchment paper
Plastic wrap
1 Small bowl (for coating cookies in sugar)
Spatula
Cooling rack

Ingredients

2 1/4 cups Gluten-free flour blend
1 tsp. Xanthan Gum Optional - omit if your flour blend contains this ingredient.
2 tsp. Baking soda
1/2 tsp. Ground ginger
1 tsp. Ground cinnamon
1/4 tsp. Allspice
1/2 tsp. Sea salt
3/4 cup Shortening I use Spectrum Organic Vegetable Oil. See notes.
1/2 cup Granulated sugar + 1/4 cup for coating cookies
1/2 cup Brown sugar
1 large Egg
1/4 cup Molasses
1/2 cup Crystallized ginger (finely chopped)

Instructions

Preheat your oven to 375 degrees Fahrenheit.
Line 2 large cookie sheets with parchment paper.
In a large mixing bowl combine the gluten-free flour, xanthan gum, baking soda, salt, cinnamon, allspice, and ground ginger. Set the bowl aside.
In a second large mixing bowl combine the shortening, sugar, brown sugar, and egg. Combine using a stand mixer set to medium-low speed, or by hand, mixing thoroughly.
Add the molasses and continue mixing.
Add the crystallized ginger and continue mixing.
Gradually add the flour mixture, gently folding it into the dough. Set your stand mixer to low speed.
Once the dough forms into a ball, wrap it in plastic wrap.
Chill the dough in the refrigerator for approximately 1 hour.
While the dough is chilling, add 1/4 cup granulated sugar to a small bowl.
When ready, remove the dough from the refrigerator. Roll 1 tablespoon portions of the dough into small balls.
Roll each cookie into the extra sugar and place it onto the prepared cookie sheets.
Bake for 15 minutes, or until the edges begin to darken.
Cool on a wire rack.