Gingersnaps are perennial cookie-lover favorites. This recipe is super spicy with an extra dose of ground ginger. What makes this recipe unique is that it calls for just two, easy-to-find wholesome gluten-free flours, no gluten-free starch, and zero gum.
Look for garbanzo bean flour and sweet sorghum flour from brands such as Bob's Red Mill and Authentic Foods, which were those used in this recipe. For best baking results, weigh your gluten-free flours. This recipe uses approximately a cup of each, but they differ in density and that can make a difference in your cookies.
This recipe is an adaptation of a recipe for gingersnap cookies which appears on the U.S. Dry Pea and Lentil Council website by the Pancake Princess.
The dough can be made several days in advance of baking; tightly cover and store it in the refrigerator for convenience.
- 6 tablespoons butter (unsalted, at room temperature or dairy-free Spectrum organic vegetable shortening at room temperature)
- 3/4 cup brown sugar (pressed firmly into measuring cup)
- 1 large egg
- 1/4 cup molasses (unsulphured)
- 1/2 teaspoon vanilla extract
- 4.5 ounces/127 grams garbanzo bean flour (about 1 cup)
- 4.9 ounces/140 grams sweet sorghum flour (about 1 cup)
- 2 teaspoons ginger (ground)
- 1 1/2 teaspoons cinnamon (ground)
- 1/4 teaspoon cloves (ground)
- 1/4 teaspoon nutmeg (ground)
- 1/2 teaspoon salt (kosher)
- 1/2 teaspoon baking powder (gluten-free)
- 1/2 teaspoon baking soda
- 1/4 cup sugar (granulated cane, to roll dough balls in prior to baking)
Gather the ingredients.
Line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer or stand mixer to cream the butter and brown sugar. Add the egg, molasses, and vanilla and beat until combined.
In a separate bowl, mix the flours, spices, salt, baking powder, and soda. Whisk to thoroughly blend. Add the dry ingredients to the wet ingredients. Mix until combined and smooth. The batter will be thick.
Cover bowl and chill cookie dough in the refrigerator for about 1 hour. Or place dough in an airtight container and refrigerator for several days.
Preheat oven to 350 F/176 C while you shape the cookie dough for baking.
For easy, uniform cookies, use a spring-loaded 1-tablespoon-size ice cream scoop to shape cookies. Otherwise, use a tablespoon to scoop dough and roll into balls. Roll each ball in granulated sugar and place balls about 2 inches apart on the baking sheet.
Bake in preheated oven for about 10 minutes. Be careful not to overbake cookies. They should crack on the surface but still be slightly soft in the middle when done. Cool the cookies on the baking sheet for about 5 minutes and then use a spatula to place cookies on a cooling rack.
Enjoy your cookies warm or cooled.
Serving and Storing
Allow your cookies to cool completely before storing them. Since gingersnaps are meant to be a crisp cookie, it is acceptable to store them in a tin or another container that isn't airtight. As these cookies are aromatic, you should store them separately from other cookies you don't want to pick up the ginger spice scent. You can also freeze cookies after you have baked and cooled them; they will last for a month.
If you are taking these cookies to a gathering or a cookie exchange, be sure to note that they are gluten-free so those who need to avoid gluten can confidently enjoy them.
Make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels, even if you have used the product before because manufacturers can change product formulations without notice.