Chewy Gingersnap Cookies
These Chewy Gingersnap cookies are just that… CHEWY! There’s really no excuse to pass these up. They are incredibly soft and chewy, and I promise you you won’t be able to stop at just one!
We use Bob’s Red Mill Gluten Free 1 to 1 Flour for this gluten free Gingersnap cookies recipe, and we love it! It truly bakes the best ginger snap cookie.
The gluten free gingersnap cookie itself is dairy free but the white chocolate on top is not. So take it or leave it if you can or can’t do dairy.
We rolled these gluten free gingersnap cookies in cane sugar and boy does it give it that nice extra touch. If your baking for Christmas you need to add these gluten free gingersnap cookies to your baking lists. They are always such a big winner!
I hope you like these gluten free gingersnap cookies as much as we do!
How to make gluten free gingersnap cookies
- 2 3/4 cup bobs red mill gluten free 1 to 1 flour
- 2 tsp baking soda
- 1 1/2 tsp ginger spice
- 1 tsp cinnamon
- pinch cloves
- pinch sea salt
- 1 cup Organic Cane Sugar
- 1/2 cup light brown sugar
- 1/3 cup molasses
- 1 Egg cage free
- 1 yolk
- 1/2 cup Dairy Free Butter ( I used a stick of Earth Balance ) softened
- 1/2 cup Organic Cane Sugar place in a small bowl to roll cookies in
- 1/2 cup melted white chocolate chips you can buy dairy free versions online
These incredible Gluten Free Gingersnap Cookies are moist and chewy. The perfect holiday treat. If you are looking for more holidays treats check out these Chocolate Peppermint Crunch Cookies
- 2 3/4 cup bobs red mill gluten free 1 to 1 flour
- 2 tsp baking soda
- 1 1/2 tsp ginger spice
- 1 tsp cinnamon
- pinch cloves
- pinch sea salt
- 1 cup Organic Cane Sugar
- 1/2 cup light brown sugar
- 1/3 cup molasses
- 1 Egg cage free
- 1 yolk
- 1/2 cup Dairy Free Butter ( I used a stick of Earth Balance ) softened
- 1/2 cup Organic Cane Sugar place in a small bowl to roll cookies in
- 1/2 cup melted white chocolate chips you can buy dairy free versions online
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a medium bowl, mix your flour, baking soda, salt, ginger spice, cinnamon, and cloves together until combined. Set aside
- In a large bowl cream together your egg, yolk, butter, molasses, and sugars.
- Slowly blend your flour mixture into your wet ingredients. Mix until combined.
- Cover and chill dough in refrigerator for 2 hours. ( must refrigerate otherwise they will cook flat. )
- Using a small cookie scoop, scoop and roll cookie dough into 1 inch balls and then roll cookie into your sugar and place on your parchment paper lined cookie sheet.
- Bake approximately 8 to 10 minutes. ( Oven temperatures vary. )
- While cookies are baking, place your white chocolate chips in a small bowl and microwave in 20 second increments until melted. Once cookies are done baking, pour melted white chocolate into a plastic bag, cut the tip off and drizzle over your cookies. Enjoy the goodness.
Noelle/Too Precious For Processed says
What a delicious recipe! Some of my favorite flavors and spices are locked up into those cookies 🙂 And so very true, walk by faith, not by sight! That’s what keeps us going.
Catherine says
I can’t think of anything more delicious than an iced gingersnap and these look amazing! So yummy and so perfect for fall! 😀
Jackie Adams says
My recipe is very similar, but I have never used turbinado sugar or the icing drizzle. I guess I will have to step up my game!
Carol says
Mine are in the oven, can’t wait to taste Natalie !
Carol Kyle
Natalie says
Awe yay! Can’t wait for you to try them!