It’s not the holidays until I’ve baked a batch of warm and cozy gingersnaps. After my oldest daughter’s celiac diagnosis, I have been testing a gluten-free gingersnap cookie recipe and I finally nailed it. A slightly crisp cookie edge with a soft and thick middle. Full of warm ginger, a hint of cinnamon, and rolled in granulated sugar for the perfect sparkly crinkly gingersnap cookie top. These gluten-free gingersnaps are an absolute holiday must-bake.

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The Best Gingersnap Cookies

Without a doubt, these are the best gluten-free dairy-free gingersnap cookies you’ll ever make. A soft slightly chewy center and lightly crisp edges make the perfect cookie texture. And talk about pretty: a sugar-coated crinkly gingersnap is picture-perfect in my classic Christmas cookie textbook.

Why You’ll Love These Gluten-Free Gingersnaps

No chill time is needed with these amazing gluten-free dairy-free gingersnaps. Simply mix them up, roll them in sugar, and bake them away! Cookies don’t get much easier than that! Better yet, the dough freezes like an absolute dream. Mix up a double, heck, even triple batch and pop any extra straight into the freezer for those last-minute holiday cookie needs. These gingersnaps are hard to beat!

Gluten-Free Gingersnap Ingredients & Substitutions

As always this recipe is gluten-free and dairy-free. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these cookies but make sure you scroll to the bottom recipe card for the complete ingredient list.

• Gluten-Free Flour: Check to see if your blend contains xanthan gum and omit if it does. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup. I made this cake with Kinnikinnick all-purpose flour blend. If you are not gluten-free, swap the flour with regular all-purpose flour and omit the xanthan gum.
• Dairy-Free Butter: I enjoy baking with Becel plant-based bricks but any dairy-free butter substitute will work. You can also use regular butter if you are not dairy-free.
• Fancy Molasses: Fancy molasses is the sweetest of the molasses types and therefore what I used in this recipe. You could use cooking molasses but I advise against blackstrap molasses as it will be quite bitter.
• Spices: Gingersnaps contain ground ginger, cinnamon, clove, and nutmeg. Each spice brings a delicious flavor depth to this cookie so don’t skip them. I also recommend using fresh spices for full flavor.

How To Ensure Gingersnap Cookie Success

Let’s double-check all our cookie bases to ensure we have the most incredible life-changing gluten-free and dairy-free gingersnaps.

1. Cream the butter & sugar: To create light and slightly puffy gingersnaps, the first step of creaming the butter and sugar together until light and fluffy is so important. Tiny little microscopic air pockets are being formed, which creates leavening and will help achieve that beautiful crinkle top.
2. Roll in sugar: While it’s an extra step, I promise it’s one you don’t want to skip. Rolling each cookie dough ball in granulated white sugar gives that beautiful sparkly appearance plus adds a delicious subtle crunch to every delicious cookie bite.
3. Don’t overbake the cookies: These gluten-free and dairy-free gingersnap cookies are gloriously chewy and soft because they are ever-so-slightly underbaked when removed from the oven. The heat from the cookie pan will continue to bake these cookies after they come out so don’t worry about them being raw.

Can I Freeze The Cookie Dough?

Yes! Woohoo! You can freeze this cookie dough for when that cookie craving hits. I recommend scooping each cookie dough ball after chilling and placing the dough into a large Ziploc freezer bag. This will allow you to pull out however many cookies you desire to bake at any time. And no need to thaw, simply preheat your oven, pop them in the oven, and bake for approximately 1 minute longer than the time listed below on the recipe card.

How To Store Gluten-Free Gingersnaps

Store these amazing gingersnap cookies in an airtight container at room temperature for up to 7 days. Likewise, they can be frozen in an airtight container for up to 6 months.

The Easiest One-Bowl Gluten-Free Gingersnap Cookies

Chewy and soft, with a gorgeous crinkle top, these classic gingersnaps will become your new go-to holiday cookie recipe. Gluten-free and dairy-free, these cookies are everything cozy with flavors of ginger and molasses and bake up to a crispy edge perfection.

I would love to know if you make these fantastic gingersnaps. If you do, tag me on social media @cakedbykatie and leave this recipe a rating and review below. Can’t wait to see it!

Other Cookies Recipes To Try

• Gluten-Free Chocolate Chip Cookies
• Dairy-Free Chocolate Chip Cookies
• Funfetti Sugar Cookies
• Cherry Oatmeal Cookies
• Dairy-Free Peanut Butter Chocolate Chip Cookies
• Key Lime Pie Cookies
• Gluten-Free Sparkle Cookies
• Gluten-Free & Vegan Coconut Orange Cookies
• Chocolate Chip Oatmeal Cookies

Gluten-Free Gingersnaps (Dairy-Free)

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★★★★★

5 from 7 reviews

• Author: Katie Stymiest
• Total Time: 30 Minutes
• Yield: 32 Cookies 1x
• Diet: Gluten Free

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Description

Perfectly soft and chewy these gluten-free gingersnaps are a holiday favorite. Easy to make and perfect for sharing. There’s even a vegan option too.

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Ingredients

Units USM Scale 1x2x3x

• 3/4 cup (170g) dairy-free salted butter, room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature *can sub 1 flax egg
• 1/2 cup (160g) fancy molasses
• 2 1/2 cups (300g) gluten-free 1:1 baking blend
• 3 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt
• optional: 1/2 cup (100g) granulated sugar for rolling

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Instructions

1. Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
2. In the bowl of a stand mixer or in a large mixing bowl with electric beaters, cream the butter and sugar together on high for 2 minutes or until light and fluffy.
3. Add in the egg (or flax egg) and molasses and mix again on high for another 2 minutes.
4. Add in the remaining ingredients (except for the rolling sugar if using) and turn the mixer on low and allow to mix until a dough forms.
5. With a 1½ tablespoon cookie scoop, scoop the gingersnap cookie dough and roll each ball in the granulated sugar if desired.
6. Place on the prepared cookie sheet approximately 2 inches apart from each other and bake for 10 minutes or until the edges are set and the center of the cookie appears to be slightly underbaked.
7. Remove from the oven and allow the cookies to fully cool on the cookie sheets. Enjoy!
8. Store leftover cookies in an airtight container at room temperature for up to 7 days or in the freezer for up to 6 months.

Equipment

Cookie Scoop

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Cookie Sheet

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KitchenAid Flat Beater

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KitchenAid Mixer 4.5 QT.

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• Prep Time: 20 Minutes
• Cook Time: 10 Minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Cookie
• Calories: 110
• Sugar: 9 Grams
• Sodium: 166 Miligrams
• Fat: 5 Grams
• Saturated Fat: 3 Grams
• Unsaturated Fat: 1 Gram
• Trans Fat: 0 Grams
• Carbohydrates: 16 Grams
• Fiber: 1 Gram
• Protein: 1 Grams
• Cholesterol: 18 Miligrams

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