This post may contain affiliate links. Please read our disclosure policy.
Gluten free gingersnaps are the ultimate crispy, spiced cookie. They make that snapping sound when you break them in half!
Why this recipe works
These gluten free gingersnaps are so-named because they're super crisp and crunchy. So they make that “snap” when you break them.
Instead of using a spice blend like apple pie spice or pumpkin pie spice, I really prefer a custom-made blend of plenty of ground cinnamon, a bit less ground ginger, and a few turns of freshly ground black pepper. The cookies taste warm and comforting, with a little kick.
If you prefer more of a kick, you can add more black pepper. Up to double the amount of pepper would be great if you know your eaters would enjoy that.
Expert tips
There are plenty of ways to make cookies that are crispy—and maintain their crispness for days after baking. We'll go over all of them, but of course it all begins with the right recipe (scroll all the way down if you want skip to that!).
Use the right gluten free ingredients
If you want your crispy cookies to have that snappy texture, you also need to use the ingredients called for in that recipe. The “ingredients and substitutions section” that I have above the recipe card in every post is a guide if you must.
Remember that each swap you make changes the recipe. The more ingredients you swap out, the further you get from the recipe as written. I provide the alternatives as a courtesy since it's better to bake differently than not bake at all. But, differences make a difference.
Oh, and please measure by weight, not volume. Volume is entirely unreliable, for all of us. It's not a matter of skill; it's a matter of being human and prone to error.
Check your oven temperature
It's very common to have an oven that runs hot. Mine does, and yours probably does. To ensure a consistent, low temperature of 300°F, you need a simple oven thermometer more than ever (they're super cheap, and I ignore my oven's dial in favor of checking the thermometer—and replace them regularly). If your oven is running hot, you will burn the outside of your cookies long before the inside is baked properly.
For the absolute crispiest, snappiest cookies, after you've baked them for 20 minutes at 300°F, lower the oven temperature to 250°F. Continue to bake for another 7 to 8 minutes but not longer so they don't burn.
Keep them crispy
Once you've gone through all that trouble to make your gluten free gingersnaps, well, snappy, you want to keep them that way. If they absorb moisture from the air in their environment or from their container after they cool, they will lose their snap.
Homemade crispy cookies don't have the preservatives of store-bought cookies. The best way to help them maintain their texture is to store them in a sealed glass container, at room temperature.
I have a penchant for mason jars, so I have many of them in my kitchen. They are perfect for cookie storage.
A plastic container like a Tupperware or a plastic bag (even a reusable one) will make your cookies chewy faster than you think. I do wonder if a classic ceramic cookie jar would keep them crispy, but I can't spare the counter space to test the theory.
If you love gingerbread cookies but you're interested in perfectly chewy ones, try our recipe for chewy gluten free gingerbread men. All the right spices, but with a soft and chewy bite.
Ingredient substitutions
Dairy free
In place of the butter in this recipe, I recommend trying vegan butter. My favorite brands are Melt and Miyoko's Kitchen.
I don't recommend using all Earth Balance buttery sticks in place of butter, as Earth Balance has a lot of moisture and will cause the cookies to spread too much during baking. You could try using half (56 grams) Earth Balance buttery sticks and half (56 g) Spectrum nonhydrogenated vegetable shortening, since the shortening doesn't have any moisture.
Egg free
There is only one egg in this recipe. You should be able to replace it with one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
Cornstarch
If you can't have corn, try replacing the cornstarch with arrowroot.
If you're using a higher starch all purpose gluten free flour blend, like Cup4Cup (or my mock Cup4Cup blend), instead of 1/4 cup (36 g) cornstarch, use an equal amount of your higher starch gluten free flour blend.
Crispy, Crunchy Gluten Free Gingersnaps Recipe
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend, (See Recipe Notes)
- ¾ teaspoon xanthan gum, omit if your blend already contains it
- ¼ cup (36 g) cornstarch
- ¾ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup (50 g) granulated sugar
- ⅓ cup (73 g) packed light brown sugar
- 3 tablespoons (63 g) unsulphured molasses
- 2 tablespoons (42 g) honey
- ½ teaspoon pure vanilla extract
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
Instructions
- Preheat your oven to 300°F. Line rimmed baking sheets with parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, cinnamon, ginger, salt, pepper, and granulated sugar, and whisk to combine well. Add the brown sugar, and mix to combine, breaking up any lumps in the brown sugar.
- Add the molasses, honey, vanilla, butter, and egg, and mix until fully combined. The cookie dough will be smooth and soft, and not too sticky.
- Scoop the cookie dough into teaspoon-sized portions and place about 1 1/2-inches apart on the prepared baking sheets. Roll each gently into a ball between clean palms, and replace on the baking sheet.
- Place the baking sheets, one at a time, in the center of the preheated oven and bake until fully set and firm to the touch, about 20 minutes.
- For the crispiest, snappiest cookies, lower the temperature to about 250°F and bake for another 7 to 8 minutes.
- Remove from the oven and allow to cool completely on the baking sheets. They will crisp as they cool.
- Once the cookies are completely cool, store them in a sealed glass container at room temperature to maintain crispness. If you leave them out, uncovered, for a long time, they’ll soften.
Video
Notes
For best results, use a high-quality all purpose gluten free flour blend with superfine rice flour. I recommend Better Batter original blend or Nicole’s Best. If using Bob’s Red Mill 1-to-1, add an extra 1/2 teaspoon xanthan gum. I don’t recommend Cup4Cup. For DIY options, see my all purpose gluten free flour blends guide.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I noticed that you commented on someone else’s question about using your ginger snaps as a base for cheesecake. Fantastic idea.
But you also said you do not recommend Bob’s Red Mill flour. Actually, that is what I use to make your ginger snap cookies recipe, and they turn out so well. Just sayin’!
Hi, Sharon, I have long recommended against Bob’s Red Mill’s gluten free flour blends, and have fielded frustrated comments from users of those flour blends for as many years. Lately, I noticed that there were fewer angry comments and more people saying they had used Bob’s 1-to-1 blend successfully, so I started testing it again—and I was pleased to see that it’s not gritty like it used to be and works better than ever. It does vary in quality, though, so you can still get a bad batch, it needs about 1/4 teaspoon more xanthan gum per cup of flour or your baked goods will be crumbly most of the time, and it does have an aftertaste. But overall, I’m very happy to see that they’ve improved the blend!
Excellent cookies, and crispy just as you say the are. Thank you so much!
You’re so welcome, Sharon. So glad you love them!
Hello everybody! These ginger snaps are marvelous . Next time, I’m wondering if fresh grated ginger would give it more of a gingerish zing? Anyway the family devoured this batch as they are delicious!
Thank you Nicole
Hi, Jubliee, so glad you enjoyed the cookies! Actually, dried spices are more potent than fresh ones, so you’d have to use double the amount of fresh ginger, and it would make the dough harder to roll out and the cookies less crispy.
Can these be crushed and used for a cheesecake crust? I want to avoid a soggy crust. I would be using Bob’s Red Mill 1-1 baking flour. Thanks!
Yes, you can use these crispy cookies to make a no bake crust. But I’m afraid I recommend against Bob’s Red Mill blends. Please click through to the all purpose gluten free flour blends page for full information.
Oh my goodness Nicole, these cookies are divine, thank you so much for another classic xxx
So glad you enjoyed the gingersnaps, Lois! You’re very welcome.
These are fantastic!
These are simply the best. A friend makes these for me (a double batch) for Christmas every year. I put them in the freezer and take our as a special treat. I actually love the black pepper in the recipe and I have asked her to increase the amount. The cookies are awesome with a cup of ginger tea. So many gluten free cookies are too sweet for me and these are perfect.
So glad you enjoy them, Danielle!
Can these be rolled out to use with cookie cutters? Or would the dough need to be chilled for a bit? Thanks!
No, Katherine, this is a recipe for drop cookies, not cutouts. Please plug “crispy gingerbread men cookies” into the search function. That’s what you’re looking for!