Gingersnap Cookies
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These gluten free gingersnap cookies are crisp on the outside, soft and chewy in the center and filled with warm holiday spices. They come together with simple ingredients, are naturally dairy free and bake up beautifully every time.
Gingersnaps are one of my absolute favorite holiday cookies. I love the sugary crackle on the outside, the cozy spices and that soft chewy middle. They just feel like December to me.
I’ve been in full holiday baking mode lately and have been revisiting some of my older cookie recipes like my peanut butter blossoms and healthy no bake cookies, so it felt like the perfect time to give these gingersnaps a little refresh too.
If you’ve made these before, you might remember they were originally made with quinoa flour. I still love that version, but I wanted to make them a little easier for everyone, so I retested the recipe with a gluten free 1:1 flour blend. The results are so good and the ingredients are much more pantry friendly.
The texture is amazing and these cookies always get such a big reaction from anyone who tries them. They never last long here!
Table of Contents
“Chewy Deliciousness! I Made a bunch of these for Christmas gifts. They were a big hit! Recipe was easy to follow too.”
Why I Love These Gingersnap Cookies
- Spot on texture: These cookies bake up with crisp sugary edges and a soft chewy center. I almost always grab one while they are still warm because they are that good.
- Cozy spice flavor: The mix of cinnamon, ginger and cloves fills your whole kitchen with the best holiday smell and gives each cookie so much nostalgic warmth.
- Gluten free win: These taste just like the classic gingersnaps I grew up with. No one ever guesses they are gluten free which is always the best compliment.
- Holiday favorite: These cookies disappear fast and always get people asking for the recipe. They are perfect for cookie trays, gifting or just enjoying with a cup of tea.
Ingredients Needed
- gluten free all purpose flour – I like using a gluten free 1:1 flour blend because it keeps the cookies soft and chewy while holding their shape really well.
- baking soda – helps the cookies rise and gives them that classic crinkly gingersnap top.
- spices and seasonings – cinnamon, cloves, ginger and sea salt bring all the warm cozy flavor that makes gingersnaps so nostalgic.
- crystalized ginger – little chewy pops of ginger in each bite. It adds the best texture and so much extra flavor.
- coconut oil – keeps the cookies tender and dairy free. Make sure it is melted before mixing.
- light brown sugar – adds sweetness and moisture and helps create that soft chewy middle.
- flax egg – keeps the cookies egg free and vegan while giving the dough enough structure to bake up nicely. To make a flaxseed egg just combine ground flaxseed + 3 Tablespoons water, mix and let sit for a few minutes to gel up.
- molasses – the ingredient that makes a gingersnap a gingersnap. It gives the cookies their deep color and rich holiday flavor.
- cane sugar – you can skip this step if you want, but it gives the cookies that pretty, freshly fallen snow look that’s perfect for the holidays!
How to Make Gingersnap Cookies
Step 1: Preheat your oven to 350ºF. Make your flax egg and let it sit. In a medium bowl, whisk together the flour, spices and salt.
Step 2: In a separate bowl with an electric mixer or stand mixer, cream the brown sugar and coconut oil for about 2 minutes until smooth and creamy. Mix in the molasses and flax egg until just combined.
Step 3: With the mixer on low, slowly add the dry ingredients to the wet mixture. Stop mixing as soon as everything comes together so the cookies stay soft.
Step 4: Add the chopped crystalized ginger and give the dough one quick mix to distribute it evenly.
Step 5: Scoop and roll the dough into 3/4–1 inch balls. Place the cane sugar in a small bowl and roll each dough ball in the sugar until coated.
Step 6: Place the dough balls on a baking sheet and bake, rotating the pan halfway through. When ready, press the tops gently with the back of a fork, then let them cool briefly before transferring to a wire rack to cool completely.
Tips for the Best Gingersnap Cookies
- Chill the dough if it feels soft: If your kitchen is warm or the dough seems sticky, pop it in the fridge for 15 minutes. It makes rolling much easier.
- Check the cookies early: Take a peek at the 12 minute mark so they do not overbake. Gingersnaps can go from chewy to dry quickly.
- Keep the sugar coating light: roll the dough gently so you get that pretty crackly finish without weighing the cookies down.
- Let them cool on the tray: They firm up as they sit and the spice flavor becomes even better once they cool a bit.
How to Store
These gingersnaps keep their chewy-crisp magic surprisingly well. Once they’re completely cooled, store them in an airtight container at room temperature for up to 5 days. If you like a slightly firmer cookie, the fridge works too.
They also freeze beautifully. Place baked cookies in a freezer-safe container or bag and freeze for up to 3 months. When you’re ready to enjoy, let them thaw on the counter until soft and chewy again. Perfect for stocking the freezer before the holidays.
Frequently Asked Questions
Yes. If you’re not a fan of crystallized ginger or don’t have it on hand, you can skip it entirely. The cookies will still have plenty of flavor from the cinnamon, cloves and ground ginger. For a similar little “pop,” you can fold in chopped pecans or leave them plain for a classic gluten-free gingersnap.
If your cookies are spreading, the dough was likely too warm or your coconut oil was overly melted. Pop the dough in the fridge for 10–20 minutes before rolling, and make sure your baking sheet is completely cool between batches. This helps the cookies hold their shape and keeps that perfect chewy center.
Rolling the dough in cane sugar helps create those pretty crackles, but so does baking at the correct temperature. If your oven runs cool, the tops won’t set and crack. A quick oven thermometer check makes a huge difference for cookies like these.
Definitely. Scoop the dough into balls, roll in sugar, then freeze on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake straight from frozen at 350°F, adding 1–2 extra minutes. This is perfect for holiday prep.
More Festive Cookies to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Gluten-Free Gingersnap Cookies
Ingredients
- 2 cups gluten-free all-purpose flour, I used Bob’s Red Mill 1:1 gluten-free flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ⅓ cup crystalized ginger, chopped into small pieces
- ½ cup coconut oil, in a liquid state
- 1 cup packed light brown sugar
- 1 Tablespoon flax egg
- ¼ cup molasses
- ¼ cup cane sugar, for rolling
Instructions
- Preheat oven to 350° F.
- Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.
- In a medium bowl, mix together the dry ingredients (flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
- Using an electric mixer fitted with the paddle attachment, cream brown sugar and coconut oil until creamy, about 2 minutes. Beat in molasses and flaxseed egg until combined.
- With the mixer on low, gradually add the flour mixture, beating just until incorporated. Add in crystalized ginger pieces and give it one last mix.
- Using hands, roll dough into 3/4-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
- Bake for 12-15 minutes or until dark golden brown and puffy, rotating baking sheet halfway through baking. Remove from oven and use the back of a fork to press gently in the center of each cookie to make more of a flattened cookie shape.
- Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!
Video
Notes
- Storage: Once the cookies are completely cool, store them in an airtight container at room temperature for up to 5 days, in the fridge for up to 1 week, or freeze for up to 3 months. Let frozen cookies thaw at room temp before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
These cookies are in my regular rotation – everyone loves them. – they keep well in my cookie jar while they last – do not hesitate to try them, they are rally fantastic – sort of an old fashioned spicy cookie with such a great texture and chew
Woo!! So glad these cookies are a hit! Thanks for the review, Karen. I so appreciate it!
YUM! I just made these on a cozy Xmas eve and they are fantastic! I have to admit I was skeptical about them having a great flavor with the quinoa flour, but it is undetectable to me. The only change I made to the recipe was to use a regular egg in place of the flax egg. They are perfectly crispy on the outside and deliciously chewy in the middle. Will definitely be making these again!
Ahh, this makes me so happy to hear! Thanks for giving them a try and for the review, Luna. I so appreciate it!
I love ginger , but not crystalized ginger. Can I omit it? What would change about the cookie? I would love to make these for Christmas. Thank you!!
Yes, you can totally make them without the crystalized ginger. It just adds more ginger flavor and a little chewiness, but they will still be good without it. Hope you get to try them for Christmas.
These are fantastic. I toasted my quinoa flour before baking with it, removing the bitter and grassy flavour. Wonderful depth of flavors. I’m really excited about baking with quinoa flour after this.
So glad you enjoyed these cookies!! Thanks for making them and for coming back to leave a review, I so appreciate. 🙂
I used 1 part coconut flour and 3 parts almond flour— they turned out delicious! Also cooked less than 10 mins for a nice dense but somehow still pillowy texture. YUM!
Ahh yay, I’m so glad these cookies turned out with the coconut and almond flour. That’s super helpful for other readers who are looking for a sub, so I appreciate you coming back to leave a comment.
Could I use coconut sugar in place of brown sugar?
Hey Theresa – I haven’t tried coconut sugar, but I would imagine it would work just fine. Let me know if you try it and how these cookies turn out!
I made these cookies with coconut sugar and they turned out delicious!! I ate all of them in 3 days!! I love your recipes, thank you!
Ahh yay, that makes me so happy to hear! I’m so glad you loved these cookies. Thanks for making them and for coming back to leave a review. I so appreciate it!
Could I make my own quinoa flour by blitzing quinoa in the blender?
Hey Carey – Yes, you can make your own quinoa flour. Here’s a recipe.
Just made these, fresh out of the oven and soooo soooo good! The quinoa flour is genius!!! Used avocado oil instead of coconut, as I’m allergic and half the sugar, added extra ginger powder because I am obsessed! Definitely will make again …. and again!
Ahh yay! This makes me so happy to hear, Kayla. I’m so glad these cookies turned out for you. Thanks for sharing the subs you made and for coming back to leave a comment + star rating. It’s super helpful for other readers, so I really appreciate it. <3
Just finished making a batch of these. They don’t disappoint. My mom ate 3 right out of the oven. My bird even enjoyed a piece. The husband has eaten quite a few, except for the one the dog snatched from his plate. As for me, well I love them. They will be one of my Christmas cookies for sure. I followed the recipe exactly, and they were perfect. Can’t wait to try your other recipes.
Ahh yay, that makes me so happy to hear!! I’m so glad these were a hit with your family. 🙂
The most wonderful recipe! Absolutely delish.. ginger flavour shines through! Just a few things though, dry roast the Quinoa flour beforehand to avoid bitterness and sprinkle sugar on top of cookies AFTER they come out of the oven, (whilst they’re still warm) otherwise the sugar just melts! Also, it would be nice if you mentioned how much this recipe yields.. I halved this recipe and it made 12 yummy cookies 🙂