Gluten-Free Gingersnap Cookies

Multiple gingersnap cookies near one another on parchment paper, with one cookie having a bite taken from it.

4.59 from 31 votes

Gluten-Free Gingersnap Cookies

These gluten-free gingersnap cookies are soft in the center, crispy at the edges and coated in sparkling sugar. They come together with simple pantry ingredients and bake into the most delicious holiday cookie.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: -32

Author: Brittany Mullins

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