Gluten Free Gingersnap Cookies

"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!"
photo by glutenfree55 photo by glutenfree55
photo by glutenfree55
photo by glutenfree55 photo by glutenfree55
photo by glutenfree55 photo by glutenfree55
photo by GlutenFreeGirl photo by GlutenFreeGirl
photo by GlutenFreeGirl photo by GlutenFreeGirl
Ready In:
48-60 cookies




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

Questions & Replies

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  1. pleiades7
    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.
  2. kjspeck
    The cookie tastes ok, but all I could taste was cloves no ginger. Definitely not what I wanted.
  3. farmfloosie
    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.
  4. HonniBee
    Amazing! The first gluten free cookie recipe I have tried that I want to make again! My husband has been asking for them non-stop and I've had to pass your recipe along to many others too! Thanks again!!
  5. ukichix
    Thnx Glutenfree Girl for a great GF cookie. This recipe makes LOTS of dough! I am going to try freezing it and baking more after Xmas.


  1. UmmBinat
    4 1/4 stars these are really good texture but only if cooked just right I felt they had a nice flavour. DH didnt like them but he had a hard one 3 days later! I cut the recipe in half and it still made a ton of dough. I did find I had to flatten the cookies myself before putting them in the oven and that may be what contributed to some being harder than other, as baking them as balls they stayed pretty ball like but that may be because of my modifications. I replaced the butter with canola oil in a lesser amount because we are dairy free. I used fancy molasses and egg replacer. Instead of xanthan gum I used guar gum because of a corn allergy and increased the spices by also adding a little bit of allspice but no ground cloves. I added the additional white sugar after baking to look authentic. I will may make these again and not press them down so hard and also use a better oven.
  2. stephanie1_us
    Great Cookies! I did however have a problem getting them to get hard.. they were so squishy that they wouldnt harden in the middle. Since I'm allergic to eggs, I substituted apple sauce and splash of olive oil. I also used margarine, instead of butter because I'm allergic to milk. So after my first batch in the oven was destroyed...I added a 1/4-1/2 cup sweet sorghum flour to the bowl,mixed and baked the cookies for about 10 minutes. After adding the extra flour they turned out great. Also be careful as these cookies will fall flat if you shut the oven door too hard, or bump the stove.
  3. intuitivetouch
    LOVE the flavor but wonder about the consistency/texture. They are more like crispy thin 1/8" wafers. I cooked them for a little over 8 minutes at 350 and they are so thin, they look almost lacy. Maybe they are supposed to be this thin. They also are very greasy to the touch which is from the butter (which does taste wonderful!), but still seems a bit much. I followed the recipe exactly EXCEPT that I used BROWN rice flour instead of rice flour. I am new to gluten free baking. Could this difference in flour make that much difference? Any thoughts?


********************************************* My name is Ashley and I live in Ontario. I am 21 years old and have recently been diagnosed with Celiac Disease.This means that I must maintain a strict gluten free diet, meaning that I can not eat anything with the slightest amount of wheat, rye, oats, or barley.I have a wonderful boyfriend who I love dearly that is so supportive and understanding of my disease. I don't know what I would do without him. I also have a severe peanut & nut allergy, so cooking is quite a challenge at times.Some of my favourite things to do are cooking, scrapbooking, baking,reading, knitting, crocheting, and watching movies. I have just started to get the hang of this tricky gluten free diet. It really is ALOT harder than it seems.But however, I am determined to make the best of it. I very much enjoy cooking and baking, so I have been buying every gluten free cookbook I can get my hands on and every moment I get, I try to test out some of these new recipes. However frustrating and difficult it's been trying to experiment with all these new flours and ingredients, it has been alot of fun, and everytime I find a good reipce, it makes it all worth it. I want to find as many wonderful and delicious gluten free recipes as I can, and post them all on this site. I know how hard it is when you are first diagnosed, and I want to help others who have recently been diagnosed or just others that have celiac disease that need some great gluten free recipes. Celiac disease is something that we have to live with everyday, so it's important that we make the best of it.For sure at least one good thing has come from having Celiac Disease, I have become a better cook and have truly cherished the moments that I spend in the kitchen. All the recipes that I post on this site I have made and I have found to be very good! They are all gluten free! Some of the recipes use special ingredients that you can buy at specialty health stores, and some of them are recipes that you can make with ingredients bought right at your local grocery store. My recipes that use special flours etc. are named starting with gluten free [ex. Gluten Free French Bread], and the recipes that use everyday ingredients end with the word gluten free in brackets [ex. Blushing Apples (Gluten Free)]I hope that you enjoy all of them as much as I have.Cheers! <img src="" border="0" alt="Photobucket - Video and Image Hosting"><img src="" border="0" alt="Photobucket - Video and Image Hosting">
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