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    You are in: Home / Recipes / Gluten Free Gingersnap Cookies Recipe
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    Gluten Free Gingersnap Cookies

    Gluten Free Gingersnap Cookies. Photo by Chef #365101

    1/7 Photos of Gluten Free Gingersnap Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    50 mins

    5 mins

    GlutenFreeGirl's Note:

    These are really delicious, this is the first gluten free recipe that I created myself! They taste exactly like wheat containing gingersnap cookies. These are regulars on my Christmas cookie tray. When I first made them my family couldn't believe that they were gluten free.Plus they freeze really well!

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    Serves: 48-60



    Units: US | Metric


    1. 1
      In medium bowl, cream butter, sugar, molasses, and eggs.
    2. 2
      In large bowl combine dry ingredients;stir into butter mixture.
    3. 3
      Refrigerate for several hours.
    4. 4
      Preheat oven to 350°F.
    5. 5
      Scoop out dough, and shape into 1/2 inch balls.
    6. 6
      Roll into granulated sugar.
    7. 7
      Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
    8. 8
      Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
    9. 9
      Cool on wire racks.
    10. 10
      If desired sprinkle with more granulated sugar.

    Ratings & Reviews:

    • on July 09, 2009


      This is a fabulous recipe! It makes a ton of dough; we actually made the cookies over several sessions because the dough would start melting after it had been out of the fridge for too long. These cookies went so wonderfully with sliced strawberries, we're thinking about converting the recipe into a sort ginger graham cracker-like crust.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2014


      The cookie tastes ok, but all I could taste was cloves no ginger. Definitely not what I wanted.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2012


      I've made these several times. I did cut the recipe in half and still had plenty of cookies for myself and to share with family. I used Thai rice flour for the rice flour, as it is ground finer. I found I didn't need to refrigerate the dough, but then my kitchen is always cool. These taste like "regular" gingersnaps, mine were thicker and chewy. Plus these freeze well.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Gluten Free Gingersnap Cookies

    Serving Size: 1 (26 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 138.8
    Calories from Fat 54
    Total Fat 6.1 g
    Saturated Fat 3.7 g
    Cholesterol 23.0 mg
    Sodium 161.8 mg
    Total Carbohydrate 20.4 g
    Dietary Fiber 0.4 g
    Sugars 10.4 g
    Protein 1.0 g

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

    xanthan gum

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