It’s that gingersnap time of year again! Or maybe you’re like me and you’d choose a gluten free gingersnap any time of year? There’s just something about that spicy flavor combo that has me going back for more every time. And this recipe makes it all possible!
The absolute easiest way to make amazing snappy gluten free gingersnaps for munching or for pie crusts is to mix up a bag of gfJules™ Graham Cracker/Gingersnap Mix. Just use molasses in place of honey or agave, add the yummy ginger and clove spices, roll thin, bake and enjoy!
But if you’re looking for a soft and chewy gluten free gingersnap (or molasses cookie), this recipe is for you!
Just look at how puffy and soft these cookies look? They light but full of holiday flavor.
Seriously, is there anything that fills you with holiday cheer like a soft and delicious, spicy and aromatic gingersnap? I could literally (and figuratively) eat these all. day. long.
Sweet cinnamon, cloves, ginger and of course molasses all wrapped up in a moist and chewy cookie rolled in sugar. Yep.
Pretty much my favorite cookie memory and I’m so glad to have them back, gluten free!
You won’t be disappointed by my gluten free gingersnaps recipe, whether you use my easy mix or bake from scratch — in fact, you may want to double the recipe so you have enough to share. The neighbors will come knocking when they smell the spices wafting from your kitchen!
If you prefer a thin gingersnap, check out my gluten free ThinGersnaps recipe! (Thin Gluten Free Gingersnaps, for those who want the official name!).
Happy gingersnap-ing!
Gluten Free Gingersnaps Recipe
Gluten Free Gingersnaps Recipe
Soft, spicy gingersnaps made easy with gfJules Gluten Free Graham Cracker Mix or from scratch!
Ingredients
OR
- 1 1/2 cups gfJules™ All-Purpose Flour
- 1 cup white rice flour
- 1/2 cup buckwheat or brown rice flour
- dash of salt
- 2 tsp. cinnamon
- 3 tsp. baking powder
PLUS
- 2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 12 Tbs. (3/4 cup) shortening or solid coconut oil
- 6 Tbs. butter or vegan butter (Earth Balance® Buttery Sticks)
- 6 Tbs. molasses or maple flavored agave
- 1 1/2 cup brown sugar or unrefined coconut palm sugar
- 1 egg or substitute
- 1 tsp. pure vanilla extract
- 3 Tbs. cold water
Instructions
- Beat together shortening, butter, molasses and sugar in one large mixing bowl until lighter. Add egg (or substitute) and vanilla, mixing until integrated well.
- If making from scratch, whisk together all dry ingredients in a separate bowl. Slowly stir the dry mixture into the first bowl, adding spices at this time if baking from my mix. Add water while mixing in dry ingredients to help keep the dry ingredients from puffing out of the bowl and getting all over your mixer. The dough should be wet enough, once mixed, to easily form balls without being wet or crumbly.
- Preheat oven to 350º F for static ovens, 325º F for convection.
- Roll small spoonsfulls of dough gently between your palms then roll in a small bowl of sugar. Place on parchment-lined baking sheets, one inch apart to allow for some spread.
- Bake for 9 minutes (longer for larger cookies); the cookies should have puffed a bit and mounded but not browned or become crispy. Remove and allow to cool for 5 minutes before removing gently to wire racks to fully cool.
And don’t forget that they make great gluten free pie crusts, too!
These are A MAZING!!! they are super crispy with just the right amount of chew. The flavor is well balanced and so yummy! I made them a bit on the big side and baked them 16 minutes. Will make over and over.
SO glad to hear it, Cindy!! You can’t go wrong with a great gluten free gingersnap!!!
~jules
I have two questions: Is there a way to use the GF Jules gingerbread mix to make the thin gingersnaps? Also, can you use all butter and skip the shortening I always add crystallized ginger nibs to my cookies. I’m assuming that won’t be a problem.
Thanks
Hi Joyce, it’s a totally different base recipe, but if you want the cookies to be thinner, how about trying this gingersnaps recipe with the mix but flatten the balls before baking and see if that gets you where you’d like to be?
~jules
Can you premake this recipe for future use
yes, definitely! Just store the dough in the fridge or freezer, sealed well!
~jules
Would these hold up if you added chocolate chips and mini marshmallows to make s’more cookies? Or could you use marshmallow fluff instead of some of the oils? I would like to reduce the fat content somehow.
Hi Juleigh, they would definitely stand up to the addition of chocolate chips and marshmallows (I also have a recipe for gluten free s’mores cookies linked here if you want to check that out). I haven’t thought of trying the marshmallow fluff idea — let me know if you try that before I get a chance!
~jules
Made these wonderful cookies as the thin directions stated, dairy-free and everyone in my office raved at how good they were (I’ll never tell they’re GF!) My husband was so disappointed that I took the batch into my office that he whined until I made HIM his own batch for home! Thank you, Jules, for making so many of us so happy!
So happy you (and everyone else!) loved them, Michelle!!! Congrats on your delicious baking victory!
~jules
This receipe calls for other flours but you dont sell them. Can you recommend a product and source?
These were always my favorite cookie. It is so great to be getting them again. That is why I have subscribed to gfJules’ automatic monthly delivery service!
That’s wonderful to hear! Now you never have to go without!
~jules
I would love to try some of your mixes, but can’t have corn!
Do you make anything with out cornstarch or corn products?
Hi Sue, all my mixes and flour contain corn, but have a look at this recipe for making your own corn-free blend. Hope that helps!
~jules
As a follow-up, Sue, my gfJules Bread Mix is now Corn-Free! Hope that helps you!
~jules
I tried the ginger snaps from scratch, followed the directions exactly, and was very disappointed in the results. They did not spread and took longer than the time mentioned to bake through. The taste is good but the texture not so much.
Hi Shana, thanks for writing in. I assume you’re talking about the version of this cookie where you roll the dough in sugar and bake it that way? Did you use any ingredient substitutions or increase the temperature of the oven after the first batch when they weren’t spreading? Did you bake on parchment? Send me an email at [email protected] and I can try to walk through the recipe with you to see what might have happened. At least the taste was still good!
~jules
I bought a package of the graham cracker and gingerbread mix. The directions for ginger snaps reads, “visit blog.julesglutenfree.com”. All I can find is a recipe for making ginger snaps from scratch. I’m not clear if something other than a change in the sweetener and spices is necessary for using the mix. Does the batter get scooped out as with drop cookies?
Thank you.
Hi Patricia, sorry for any confusion. In the introduction, I describe the only modifications to the mix you need to make gingersnaps instead of graham crackers. Use molasses in place of honey or agave and add ginger and cloves (as instructed on the bag), then follow the how-to directions in this recipe. Hope that helps!
Thanks!
Sure thing, Patricia!
I can’t find the recipe that was posted on yor Facebook page about 10 days ago. So I want to try your recipe. But I do not have any rice flour. Can I use all of yor flour or sub mullet or tapioca flour?
Thanks
P
Hi Phylis – were you looking for another gingersnaps recipe? You can always check the photos tab on my facebook page and see if you can find it there, but to make this recipe, you could sub some millet flour in for rice flour – I’d go 1/2 and 1/2 millet and my flour in place of the rice flour and see how that goes!
Making gingersnaps with your mix. Do you HAVE to roll out the dough or can I do rounded spoonfuls onto a cookie sheet ??? Please respond soon as I’m making these tonight for Christmas Eve. LOVE your flours.
Absolutely you can roll them out into rounded spoonfuls – I’ve then rolled them into cinnamon-sugar and baked them. Totally delicious! Enjoy!!!
Waw!! Your gf ginger snaps look so delectable & your blog rocks!!
I just added your blog to my blogs that I completely digg! I am living gf since june 2010 & I am lactose intolerant! Your recipes never fail me!
Many greets from a gf foodie from Brussels, Belgium!