These gluten free ginger cookies are soft, chewy, and a little crispy on the outside. With or without a glaze, the perfect holiday cookie!
Cookie season is here! Whether you’re sending or receiving, these ginger cookies will quickly become a favorite! My brother-in-law referred to them as one of his all-time faves the first time he tried one. Believe me- that is high praise!
In the fall, particularly around the holidays, I find myself craving ginger cookies. With a warm, spiced flavor they make the perfect sweet treat! And while they hopefully exist somewhere, I’ve never spotted gluten free ginger snaps at my local grocery store.
Now, a lot of ginger cookies call for cloves. I skipped this ingredient, mostly because I didn’t have any, but they are AMAZING with or without it!
Go ahead- bake some this weekend. Then, share and spread the joy! They’re crispy, but become soft when placed in an airtight container.
Bet you can’t eat just one!
Ingredients in Gluten Free Ginger Cookies
Butter
Brown Sugar
Molasses
Vanilla
Ground Ginger
Cinnamon
Baking Soda
Gluten Free Flour Blend
Why are they called ginger snaps?
Ginger snaps go back to the early 1800s. Their name comes from German, meaning “to seize quickly.” Today, they have that crispy “snap” when broken that we have come to know and love.
What is the difference between ginger cookies and gingerbread?
Not very much. They both contain many of the same ingredients. Gingerbread tends to be softer; while most ginger cookies are crispy. Traditional gingerbread uses sugar, while ginger cookies use molasses. And, of course, gingerbread often takes the shape of those cute little men.
Storing Suggestions
Store in an airtight container for 4-5 days (if they last that long!) Note: cookies will soften a bit. Storing in a glass container can help to keep them crispier. You can also try one of these tips- How to Keep Cookies Crisp
25 minutes
Gluten Free Ginger Cookies
Ingredients
- 1 stick of butter, softened
- 1/2 c. brown sugar
- 2 Tbsp. molasses
- 1 tsp. vanilla
- 1 tsp. ginger
- 1/4 tsp. cinnamon
- 1/2 tsp. baking soda
- 1 c. gluten free flour blend
Drizzle
- 1/2 c. powdered sugar
- 1 - 2 Tbsp. milk or cream
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, beat the butter until smooth. Then, beat in the brown sugar, molasses, ginger, cinnamon, baking soda, and flour.
- Scoop dough and roll into balls. Place on a greased or lined baking sheet. Next, bake for 9-12 minutes. Allow to cool on baking tray for a few minutes before removing.
- DRIZZLE: In a small bowl, whisk the powdered sugar and 1 Tbsp. of cream/milk, until a thick glaze forms. May need to add a bit more sugar or liquid until desired consistency is reached. Drizzle or pipe over cooled cookies.