Looking for a gluten free ginger snaps recipe where you can actually hear the snap when breaking the cookies in two? Look no further. Preparing for the holidays, this gluten free ginger snaps recipe was high on my list to create because I want to make a ginger snap pie crust as well as eat them plain. So, I needed a really crunchy, crisp cookie. I’m so pleased with this recipe! They’re super flavorful too. You can even bump up the heat if desired.
Gluten Free Ginger Snaps Recipe
Ingredients
- 1-3/4 cups + 2 tablespoons Gluten Free All-Purpose Flour Blend
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon cayenne (for additional heat)
- 12 tablespoons 1-1/2 sticks unsalted butter*, at room temperature
- 2/3 cup (+ 1/3 cup) granulated sugar divided
- 1/4 cup unsulphured molasses
- 1/3 cup finely chopped candied ginger for additional heat, flavor, and sweetness
- 1/2 teaspoon pure vanilla extract
- 1 large egg lightly beaten
Instructions
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In a bowl, whisk together the dry ingredient; set aside. Line baking sheets with silicone baking mats or parchment paper; set aside. Place 1/3 cup sugar in a shallow bowl to use for rolling the dough balls later on.
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In the bowl of your electric mixer fitted with the paddle attachment (if you have one) or using a hand whisk, cream together 2/3 cup sugar and butter for 4 - 5 minutes or until no longer gritty.
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Add the molasses, grated ginger, if using, and vanilla extract. Combine on medium speed until thoroughly incorporated and smooth.
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Add the egg and beat just until combined. (You're adding the egg in last because if it gets over beaten it can make your cookies tough.)
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Add the dry mixture all at once and beat on medium speed just until the streaks of flour disappear.
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Wrap the dough in plastic wrap and refrigerate for one hour. (Everyone tends o measure flour differently. This can affect the dough texture. If after 1 hour of chilling the dough still seems too soft, knead in 2 additional tablespoons of flour at a time, up to 4 tablespoons.)
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Scoop 2 teaspoonsful of dough at a time and roll into balls. Roll in the 1/3 cup of sugar that you set aside and place on the prepared baking sheets. You should be able to fit 9 to 10 cookies on each baking sheet. Flatten the balls using the bottom of a drinking glass to about 1/4-inch high. Bake at 350ºF on the center shelf about 15 minutes.
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Allow the cookies to cool on baking sheet for 4 minutes; transfer to wire racks until completely cool. Not until they completely cool will they snap when broken.
Tips
*For dairy-free, use Smart Balance margarine. For vegan, use Earth Balance buttery sticks.
I have found that a regular cookie sheet that you can purchase at your local chain grocery store makes the best cookies. If you get into thicker baking sheets, your cookies will take longer to bake and do not brown in the same manner that often tells you when a cookie is done.
A comment that I received via email:
Hi Carla,
I made the ginger snaps today. The flavor is JUST what I have been looking for. I have questions about substitutions. I made a few and the cookies are not crispy but nice and chewy. I would like to aim for crispy next time.
Could you tell me how to tweak these substitutions.
Flour: I used Ryze yellow bag
Butter: I subbed Smart Balance
Sugar: I used XyloSweet
LOL. Did I sub too much???
(I’m thinking the Smart Balance has higher water content than butter)
No rush getting back to me. Enjoy your weekend
T.G.
Carla’s reply:
Hi T.G.,
You did substitute a good portion of the recipe. Allow me explain what makes these cookies crispy. Two of the ingredients in my gluten-free all-purpose flour is potato starch and corn starch, which contain crisping qualities. Sugars crystallize, which also helps crisp cookies. So, between the lack of starch and the lack of sugar your cookies did not crisp. The only other ingredient with a crisping quality in this recipe is baking soda, which I’m assuming you did use.
Baking longer is the only thing that I can suggest. If you think they will burn, try baking at a lower temperature for longer. Eventually they should dry out some and crisp.
It you are interested in starch free crispy cookies recipes, I have at least one or two. They are made with brown rice flour, I believe. I usually use oil to make crispy cookies. However, I do not have a crispy sugar-free cookie.
If you can’t find a starch free cookie recipe on my site, just let me know. I may have made it for another client or website. If that’s the case, I’ll create one just for you. However, I highly doubt if it will be sugar-free.
XyloSweet is made from fibrous portions of plants. Fiber not only absorbs moisture, but softens cookies. I have never made crisp cookies using a sugar substitute. So, I can’t advise you too much. A matter of fact, a couple days ago I was working on a breakfast cookie recipe. I used Pyure Bakeable Blend, which contains a lot of finer, along with honey, and molasses. I was using banana flour, which was my main problem. However, all the fiber from the Pyure just made the cookie like rubber.
I look forward to your reply.
Carla
Thank you… everything you say makes perfect sense.
I’ll try your flour blend next time but, to tell you the truth, I love these cookies even with my chewy adaptation. All I need is a cup of tea!
Theresa,
I’m so happy to hear that you are enjoying this recipe. I look forward to trying your version.
Carla