Perfectly spicy, and not too sweet, these Gluten Free Ginger Snaps can be enjoyed for dessert or an afternoon tea. They are naturally dairy-free, bursting with flavor and are perfectly crunchy which makes them the perfect gluten free ginger cookies for dunking.
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Gluten Free Ginger Snaps
Gingersnaps are a hard ginger cookie that traditionally make a snapping sound when broken in half. Some people spell them gluten free gingersnaps (one word) and some spell them gluten free ginger snaps.
Gingersnap cookies were invented hundreds of years ago in Europe and America and were a crispy or crunchy cookie that used molasses to sweeten it.
Making gluten free gingersnaps is simple and uses minimal ingredients. I like to keep most of my recipes to ten ingredients or less to keep it simple in the kitchen. This gluten free ginger snaps recipe is no exception.
When our ancestors invented things like cookies and cakes they didn’t have several ingredients to choose from. They had simple ingredients like flour, milk, butter, eggs, and sometimes (later in history though) sugar.
Spices came much later and are very appreciated in baking these days.
Gluten Free Gingersnaps
After the gingersnap was invented, several other types of ginger cookies started making there debut in kitchens. While many people think of the gluten free gingersnap as a holiday cookie people all over the world make them year-round.
Recipes for gluten free ginger snaps, gluten free gingerbread (a combination of chewy and firm), and gluten free ginger molasses cookies (soft, chewy and bold in flavor) can now be found by the hundreds on the internet. While my family is a fan of all types of gluten-free ginger cookies, gluten-free gingersnaps remain a favorite.
These gluten free ginger snap cookies last several days in an airtight container, can be dressed up with icing if desired, and are perfect for dunking in coffee and tea (I’ve said this twice now, so you can guess how I enjoy my gluten free gingersnaps).
How to make gluten free gingersnaps
- Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
- In a large mixing bowl, cream shortening, sugar, egg and molasses.
- In a separate medium mixing bowl, combine flour, baking soda, ginger, cinnamon and salt.
- Gradually add flour mixture to the wet mixture until combined.
- Roll the dough into teaspoon-size balls. Dip one side of the dough balls into sugar and place sugar side up onto the cookie sheet two inches apart.
- Bake for 12–14 minutes (one pan at a time) or until lightly brown and starting to crack.
- Let cool on the pan for 5 minutes.
- Carefully transfer the parchment paper with cookies to a wire rack and cool.
- Store in an airtight container.
For the list of ingredients in this gluten free ginger snaps recipe please see the recipe card below.
Gluten Free Gingersnap Cookies
You won’t miss the gluten in these gluten free gingersnap cookies as they are perfectly crunchy, hold well dipped in milk or tea, and have a pleasing crumbly texture.
There are no binding agents required and they won’t fall apart when you remove them from your baking pan. These gluten free ginger cookies are simple to make and the dough freezes extremely well, so feel free to whip up a batch of the gluten free gingersnap dough and freeze it for future enjoyment.
Did you make these gluten free ginger snap cookies? Please leave a comment below letting me know what you thought.
Happy Baking and Cooking,
Serving Size: 1
Amount Per Serving:Calories: 148 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 11mg Sodium: 130mg Carbohydrates: 20g Fiber: 0g Sugar: 12g Protein: 1g