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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
- 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
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.
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.
Add the molasses, grated ginger, if using, and vanilla extract. Combine on medium speed until thoroughly incorporated and smooth.
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.)
Add the dry mixture all at once and beat on medium speed just until the streaks of flour disappear.
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.)
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.
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.
*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.