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.
- ¾ cup shortening
- 1 cup granulated sugar
- 1 large egg, room temperature
- ¼ cup molasses
- 2 cups gluten-free flour blend (I used RYZE Blue Flour Blend)
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt granulated
- sugar for rolling cookies
- 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.
Amount Per Serving: Calories: 6 Sodium: 2517mg Carbohydrates: 2g