Crispy Gluten Free Ginger Snaps are a holiday favorite. These easy gluten free cookies, which are also dairy free, are filled with cinnamon, ginger, and clove.
These gluten free crispy Ginger snaps are one of my favorite cookie recipes, and not just during the holidays either. As soon as the air turns cooler, and the leaves start to change color, I start to crave goodies baked with spices.
Sometimes it’s these gluten free Pumpkin Snickerdoodles. Other times it might be gluten free Gingerbread Muffins. But often it ends up being these old-fashioned Gingersnap Cookies.
How to store crispy gf Ginger snap cookies so they stay crispy:
You’ve managed to bake a crispy gluten free cookie, but how do you keep it crispy?
Thankfully, that is an easy answer. Just be sure to store them in an air-tight container as soon as they have cooled completely.
If you leave them open, even overnight, they will lose their crispiness. They will still be tasty, just not crispy.
Can I freeze gluten free Ginger Snap Cookies?
These gluten free Gingersnaps freeze beautifully. Thank goodness, because this recipe makes about 100 1 ½-inch cookies. Simply stack them in an air-tight container, with parchment or waxed paper between the layers, and freeze for up to three months.
Be sure to remove from the freezer about 30 minutes before you want to enjoy them. They will defrost quickly at room temperature. Be advised though, they may not be as crispy when they have been frozen.
How to make a gluten free ginger snap crust:
You can use these crispy gluten free Ginger Snaps to make a crumb crust for a pie or cheesecake. I’ve used them when I made my Gluten Free Pumpkin Cheesecake. It adds a nice spiciness to the crust, and gingersnaps and pumpkin go together so well.
First, you must make fine crumbs from the crispy gluten free ginger cookies that you baked. A food processor works great for this.
You’ll need about 1 ½ cup of crumbs if you are using a 9-inch springform pan. Add a 4-5 tablespoons of sugar (granulated or brown), and about 5 tablespoons of melted butter.
If you’re making a no-bake crust, just mix those three ingredients together, press it into a pan, and chill for a few hours. After that, you’re ready to add your no-bake filling.
If the recipe calls for you to bake the crust before adding the filling, bake it for about 7 minutes at 350 degrees F.
More gluten free holiday cookie recipes you might enjoy:
- Easy Gluten Free Snickerdoodle Cookies
- Gluten Free Gingerbread Cookies
- Fudgy Gluten Free Chocolate Crinkle Cookies
- Gluten Free Chocolate Mint Cookies
- Gluten Free Rolled Sugar Cookies
- Flourless Chocolate Mudslide Cookies
- Gluten Free Mint Chocolate Chip Cookies
- Or build a Gluten Free Gingerbread House
Build a Gluten Free Gingerbread House
Crisp Gluten Free Ginger Snaps recipe:
Crisp Gluten Free Ginger Snap Cookies
These Crispy Gluten Free Ginger Snaps are a holiday favorite. These easy gluten free cookies, which are also dairy free, are filled with cinnamon, ginger, and clove.
Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 cup sorghum flour
- 2/3 cup millet flour
- 2/3 cup brown rice flour
- 1/3 cup potato starch
- 1/4 cup tapioca starch
- 2 tablespoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon xanthan gum
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/3 cup granulated sugar (for rolling cookies in)
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, whisk together 1 cup granulated sugar, oil, eggs, and molasses.and vanilla.
- In a separate mixing bowl, whisk together the flours and starches, xanthan gum, baking soda, spices, and salt.
- Mix the dry ingredients into the wet ingredients, and stir until fully combined.
- Roll 1 teaspoon of dough into a ball, and roll in the remaining sugar to coat. Place on prepared baking sheet, leaving 2-inches between cookies.
- Bake in preheated oven for 8-10 minutes. Allow cookies to remain on cookie sheet for 2 minutes before transferring them to a cooling rack to cool completely. Once cooled, store cookies in an airtight container.
Notes
Be sure to let the ginger snaps set on the baking pan before moving to a wire rack to cool completely.
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Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Originally posted October 2012. Image and recipe updated September, 2019.
Jeanine says
Thanks, Mardi! They are really good. My non-GF friend even agrees. 🙂
Jeanine says
Thanks, Ellen! Fingers are crossed now!! 🙂
Lorna says
Okay, I am new to your site with all your GF recipes, but those ginger snap cookies look sooooo good and real. My 8 y/o son hoped they might jump out of the computer screen, then he wouldn’t have to wait for Mum (that’s me) to bake them for us. The corn starch what can I use to replace it ? A little more of one of the other flours ? As mentioned in other comments, both of us are Celiacs with the added bonus allergies of corn, dairy and soy. (I use guar gum since X. gum is made from corn.) Yes, I like to bake and eat baking that works, because I’m not good at GF baking failures. Been there, done that 🙁 don’t need a repeat ! My baking supplies are going to be busy with these cookies tomorrow. Thank you times a gazillion says my son !
Jeanine says
You can just use another 2 Tablespoons of rice flour, if you can’t have the corn. The cornstarch just adds a slight chewiness to the middle of the cookie, but either way, they’ll still be good. 😉 Enjoy them!
Heather says
Jeanine~ I found your blog through Pinterest recently. I want to THANK-YOU! You are seriously saving my life! My 10 yr old and I were diagnosed with celiac this past June 2012 and it has been a struggle to find anything she likes! I can put up with “It’s better than Nothing” attitude, however, she doesn’t understand why she should have to. So Thank-you for all your hard work on our behave! I love to cook & bake and I have been having fun trying all of your delicious recipes. You are my HERO!
Jenn says
Just what I wanted to find this darn chilly morning in Calgary.. Thanks so much. Off to the store, because somehow I ran out of everything lol Thanks for the recipes.. It’s baking season again. 🙂 🙂
Susan says
Great recipe Jeanine! Can’t wait to make them. Can you freeze these cookies? If so, for how long?
Thank you so much for all your hard work testing and putting all your recipes on your website.
Jeanine Friesen says
Thanks, Susan! These cookies freeze beautifully! I’d say they can be frozen for 3-4 weeks as long as they are packaged in an airtight container.
merle says
these look fab – can I use them to make a gingersnap crust for say cheesecake? are they crisp enough?
Jeanine Friesen says
These ones would work perfectly for a gingersnap crust! Definitely!
Pat says
Delicious and picture perfect!!! This is a must try for anybody who misses pre-GF gingersnaps!
Much thanks, Jeanine.
Tiffany says
Thank you SO much for this recipe! This is the third GF ginger cookie recipe I’ve tried and by far the best. I am a (non-gluten free) baker by trade but at home I experiment with all sorts of non-traditional flours, millet being my new favourite. I love how simple this recipe is, and every time I’ve made these I’ve switched it up a little. I prefer using all brown sugar or half white and half brown, which makes for a softer but still crunchy on the outside cookie. I’ve also substituted the sorghum flour for all purpose gluten free blend with great results. Sometimes I add a bit of flax for extra omega-3 boost, but I always go heavy on the spices and even grate in about a tablespoon fresh ginger. MMM! Everyone who tries these says they’re amazing and want more. When I tell them they’re gluten free, they flip their lid! I had to go out and buy a cookie jar because of these!
Susan says
I just found this site after yet another disastrous attemp in the kitchen. I’ll be trying a few of the recipes for sure. They look amazing.
I was wondering, my non-gf ginger snap recipe is almost identical I subbed in my gf flour (wh & br rice, sweet wh rice and tap startch) added quite a bit of “pixie dust” from recipe on line. The combo works for my buns. But all my cookie recipes fall flat….any ideas?
Jeanine Friesen says
You could try using less oil/butter in your recipe – gluten free flours don’t absorb as much fat as wheat-based flours do. I’ve written an article to help you trouble shoot your cookie issues: https://www.faithfullyglutenfree.com/how-to-correct-your-gluten-free-cookie-crisis/
Jean says
I haven’t had any luck with trying to devise gf cookie recipes from my old cookie recipes. I have tried a few gf recipe sites that I have had good luck with, not sure if it’s ok to share them here, but I would be glad to. These cookies were delicious, but were a little flat and I would add a couple more Tbsp of one of the flours as well. By the way, I would love your bun recipe, I haven’t had good luck with any of the gf yeast breads that I’ve tried. Very disappointing because when my children were little I baked whole wheat bread, buns etc all the time (I now have grandkids). I have been gf for almost 4 years now and am hungry for a homemade gf sandwich.
Jean
Cindel says
What role does the Xantham Gum play?
What would happen to the cookie if it was left out?
Chris says
If you leave it out, the texture will probably be different. Cookies tend to crumble more easily without it. I sometimes leave it out of quick breads if they will be eaten immediately; otherwise, using it seems to extend the “shelf life” and that’s never a bad thing. If you choose to not use it, freeze whatever isn’t eaten the first day, making a note that whatever is thawed should be eaten quickly.
If you can, use it! Just my two cents’ worth. Hope it helps!
Jeanine says
I really wish I knew why, Gina. Did you make any changes? I find that if I forget to add the xanthan gum, my doughs are way too wet. Otherwise, I would just let it sit for 30 minutes in the fridge, gluten-free dough always seems to change texture if you let it sit for at least 30 minutes. Hope you were able to salvage them!
XiXi says
It may be the difference in how flour is measured. Spoon and level gets less flour than scoop and level. My “cups” are usually a lot lighter than other people’s. Scales are grand, right!
This recipe looks great. I’ve tried others and ended up with cakey cookies so I can’t wait to try these snaps! Thanks for the recipe.
Jeanine says
Oh, the way you measure definitely changes the amount of flour. So true! The scale is the most accurate way to go. Hope you like the cookies, one of my favourites.
Jean says
These were delicious! I reduced the cloves by half because I don’t like them very strong. I use 1/2 (1/4 cup)melted coconut oil and 1/2(1/4 cup) olive oil as the canola here in AB is genetically modified. I look forward to using this as a cheesecake crust!
David Hughes says
Ginger snaps came out great. I love them. I used Almond flour instead of Miller flour and they baked up to a beautiful little ginger snap. Will use this recipe again and again.
Ashley says
Can I use a substitute for the eggs? My son is allergic but really wants a gingersnap cookie.
Thank you!
bon says
you could use flax eggs