Perfectly spicy, and not too sweet, these Gluten-Free Gingersnaps can be enjoyed for dessert or an afternoon tea. They are bursting with flavor and are perfectly crunchy which makes them a good cookie for dunking.
Gingersnaps are a hard ginger cookie that traditionally make a snapping sound when broken in half.
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.
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.
After the gingersnap was invented, several other types of ginger cookies started making there debut in kitchens.
Recipes for ginger chews (a softer, chewy cookie), gingerbread (a combination of chewy and firm), and 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 ginger cookies, gingersnaps remain a favorite.
They 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 gingersnaps).
You won’t miss the gluten in these gluten-free gingersnaps as they are perfectly crunchy, hold well dipped in milk or tea, and have a pleasing crumbly texture.
No binding agents required and they won’t fall apart when you remove them from your baking pan. They are simple to make and the dough freezes extremely well.