Chewy Gluten-Free Gingersnaps with Molasses
If you love a classic gingersnap but prefer yours soft and chewy instead of crisp, my chewy gluten-free gingersnaps are about to become a staple in your kitchen. They’re rich with warming spices and finished with a crackly sugar-coated exterior that makes each bite irresistible.
Unlike traditional gingersnaps that lean crunchy, this gluten-free version is intentionally tender in the center with slightly crisp edges. The combination of brown sugar, maple syrup, and molasses gives these cookies depth and chew, while fresh ginger adds a subtle kick that keeps the flavor balanced and not overly sweet.
PREP TIME
15 minutes
COOK TIME
12 minutes
INGREDIENTS
17
Serves: 24
Ingredients
- 0.75 cup0.75 cup0.75 cup Butter, Unsalted, softened
- 0.666 cup0.666 cup0.666 cup Brown Sugar
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 0.25 cup0.25 cup0.25 cup Molasses
- 111 Egg
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 2 tsp2 tsp2 tsp Vanilla Bean Paste
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root
- 1 tsp1 tsp1 tsp Ginger, Ground
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 0.25 tsp0.25 tsp0.25 tsp Nutmeg, Ground
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 2 tsp2 tsp2 tsp Baking Soda
- 2.25 cups2.25 cups2.25 cups Gluten-Free All Purpose Baking Flour - Bob's Red Mill
- 0.5 tsp0.5 tsp0.5 tsp Xanthan Gum
- 2 Tbsp2 Tbsp2 Tbsp Cornstarch
- 0.5 cup0.5 cup0.5 cup Turbinado Sugar
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This step helps create a soft, chewy texture.
- Add the maple syrup and molasses, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
- Mix in the egg, vanilla bean paste, fresh ginger, and salt until smooth.
- Add the ground ginger, cinnamon, nutmeg, black pepper, and baking soda. Stir until evenly distributed.
- Slowly mix in the gluten-free flour, xanthan gum, and cornstarch. The dough will be soft and slightly sticky.
- Cover and chill the dough for 30 minutes. This step is essential for gluten-free cookies and helps prevent excessive spreading.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into balls (about 1½ tablespoons each), then roll generously in turbinado sugar.
- Place cookies 2–3 inches apart on the prepared baking sheet and bake for 10–12 minutes, until the edges are set and the centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Don’t overbake — the cookies will firm up as they cool Fresh ginger adds brightness but can be reduced if you prefer a milder flavor Chilling the dough is non-negotiable for the best texture In my experience, Bob's Red Mill Gluten Free All Purpose Flour is the best for cookies. Get it here! My go to baking sheets are from Great Jones. Get them here! Store cooled cookies in an airtight container at room temperature for up to 4 days. These cookies also freeze well for up to 2 months.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Cookies Desserts FODMAP Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 172 |
| Fat: | 6 g |
| Carbohydrates: | 26 g |
| Protein: | 4 g |
| Cholesterol: | 15 g |
| Sodium: | 156 mg |
| Fiber: | 3 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.