The BEST Crispy Gingersnap Cookies are the perfect holiday treat! Snappy, low sugar and easily made gluten free. Our favorite cookie!
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These healthier gingersnaps are SO delicious and simple. A lighter version of a traditional recipe I grew up eating – these cookies are perfect for sharing with friends and family!
They’re seriously the most CRISPY, SNAPPY ginger snaps I’ve ever had. Loaded with ginger flavor and warm spices – you will adore them!
As much as I love spending time with my family during the holidays, I won’t lie… the desserts are one of my favorite things about it!
Between Pizzelle Cookies, Chocolate Caramel Thumbprint Cookies, Thumbprint Cookies and Easy Cut Out Sugar Cookies.. our table is always filled with desserts (and Hot Chocolate)
There’s nothing better than sharing a meal with family, especially when you end it with delicious treats!
Gingersnaps have always been one of my favorite desserts and today I’m sharing the best gingersnap recipe with you!!
Ingredients for Gluten Free Gingersnaps
To make these gingersnap cookies, you’ll need:
- softened butter
- organic cane sugar
- brown sugar
- molasses
- egg
- baking soda
- ground ginger, fresh grated ginger
- cinnamon, ground cloves
- all purpose or gluten free flour
There are substitutions for most of these products listed below in our substitutions section!
Most of these are things you probably already have on hand! Once you have your ingredients, these cookies are fairly simple to make!
How to Make Gingersnap Cookies
Making gingersnap cookies is so easy! Here’s how to do it:
- Preheat your oven to 350 degrees.
- Use mixer or to whip together the butter, cane sugar and brown sugar.
- Add the molasses and the egg and mix until combined.
- Add in the baking soda, ground ginger, fresh ginger, cinnamon and cloves. Add the flour in.
- Place ⅓ cup of sugar in a shallow dish. Scoop the cookie dough into 1 tablespoon balls using a cookie scoop or two spoons. The dough will be sticky, but there is no need to chill it.
- Roll in the sugar until coated, then place on a baking sheet lined with parchment paper. Leave 2.5 inches between the cookies as these will spread considerably.
- Bake the cookies for 15 minutes or until they look crackled on top. They should not look wet at all.
SUBSTITUTIONS FOR GINGERSNAPS
These cookies are pretty versatile. Here are a few ways you can customize them!
Butter: Unsalted butter will work in this recipe. Add 1/4 teaspoon to salt to the batter if you are using it.
Organic Cane Sugar: Regular granulated sugar will work substituted 1:1 for organic cane sugar in this recipe. White sugar helps to create snappy cookies. Do not substitute with coconut sugar.
Ginger: Fresh ginger really makes the difference in these cookies so we highly recommend it. If you don’t have fresh ginger you can substitute 2 teaspoons fresh ginger with 1/2 teaspoon ground ginger.
Molasses: You can’t substitute anything for the molasses! Along with the ground ginger, it’s what creates that delicious gingersnap flavor: totally rich and yummy! Do not use blackstrap molasses, it will be too bitter!
Can other types of flour be used? Gluten free 1:1 flour can be swapped in this recipe. Coconut flour + almond flour will not work in this recipe.
Freezing dough: This dough freezes well! I freeze the dough without the cinnamon/sugar coating. When ready to bake, allow them to thaw for 10 minutes on a baking sheet + then toss in the sugar coating once thawed/ready to bake.
Gingersnap Cookie FAQ
Cookies aren’t a health food, but I wouldn’t say gingersnap cookies are ‘good’ for you. These cookies have less sugar and fat than most cookies. They’re not ‘good’ but also not ‘bad’ for you. Everything in moderation!
Our favorite store bought ginger snaps come from Trader Joe’s & Tates!
You can freeze this cookie dough- simply scoop out the cookies and do not roll them in the sugar. Allow them to freeze on a parchment lined sheet then store the frozen dough balls in a zip top bag. When you’re ready to make them, just remove the number you want and allow them to thaw on the counter for 30 minutes. Roll in sugar and bake according to instructions.
how to store gingersnap cookies
Storing: It is best to store these cookies in an airtight container after they are cooked. They will last for about 1 week.
Freezing: Baked cookies will keep in the freezer for up to a month. After baking, allow cookies to cool completely. Place them in a freezer safe container or bag & store.
Other healthy holiday desserts recipes:
If you’re looking for more holiday friendly recipes checkout these Healthy Christmas Recipes
The BEST Crispy Gingersnap Cookies
Ingredients
- 3/4 cup softened salted butter 1.5 sticks
- 3/4 cup organic cane sugar or regular granulated sugar
- 1/4 cup brown sugar
- 1/3 cup molasses
- 1 egg
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 2 teaspoons fresh grated ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon cloves
- 2 1/4 cups all purpose flour or Bob’s Red Mill 1:1 Gluten Free Flour
Sugar for Rolling
- 1/3 cup organic cane sugar
Instructions
- Preheat your oven to 350 degrees.
- Use mixer or to whip together the butter, cane sugar and brown sugar. It should look fluffy and light yellow. This will take 2-3 minutes.
- Add the molasses and the egg and mix until combined.
- Add in the baking soda, ground ginger, fresh ginger, cinnamon and cloves. Add the flour in ½ cup at a time until just incorporated.
- Place ⅓ cup of sugar in a shallow dish. Scoop the cookie dough into 1 tablespoon balls using a cookie scoop or two spoons. The dough will be sticky, but there is no need to chill it.
- Roll in the sugar until coated, then place on a baking sheet lined with parchment paper. Leave 2.5 inches between the cookies as these will spread considerably.
- Bake the cookies for 15 minutes or until they look crackled on top. They should not look wet at all. Take them out of the oven and allow to rest on the cookie sheet for 7 minutes. Move them to a cooling wrap and allow to cool completely.
Aliya says
These are amazing! I know gingersnaps aren’t typically summer bakes, but my household loves ginger, so I decided to try the recipe. The smell was scrumptious.
I cut the white sugar a bit, and used a combo of dark and light brown sugar (scant measurement). The molasses I used a full measurement. I also used half whole wheat flour + half white flour – I thought the molasses would pair well with the weight of the whole wheat in the recipe, and it did. I didn’t dip them in sugar, as I like to watch my sugar intake, and they were delicious without.
Will bake them again for sure!
Barb says
Delicious, very good recipe.
Colin Murtha says
Cant you do this recipe in grams?
How do I measure butter in a cup?
The Clean Eating Couple says
You can look up the conversion if you’d like 🙂 our recipe aren’t in grams. On sticks of butter it says cups. 1 stick of butter = 1/2 cup!
Colin Murtha says
Can I use my own gluten-free flour blend, (White rice, potato starch, corn flour)
1-1 in this recipe. How much xanthan gum to add?
The Clean Eating Couple says
I’m sorry but I have absolutely no idea how that would work. I don’t cook with xanthan gum! Some people have made these with bob’s red mill gluten free 1:1 flour, but I don’t know how your gluten free flour blend would work!
Amy Berlin says
“They’re amazing.”
“The flavor!”
Quotes from my teens, who love baking. We did add 1/4 tsp salt…cause we like our desserts a little salty.
We will make these again and again. Thanks for sharing!