Crispy Gluten Free Ginger Snaps are a holiday favorite. These easy gluten free cookies, which are also dairy free, are filled with cinnamon, ginger, and clove.

A blue plate holding ginger snap cookies and a cup of tea

These gluten free crispy Ginger snaps are one of my favorite cookie recipes, and not just during the holidays either. As soon as the air turns cooler, and the leaves start to change color, I start to crave goodies baked with spices.

Sometimes it’s these gluten free Pumpkin Snickerdoodles. Other times it might be gluten free Gingerbread Muffins. But often it ends up being these old-fashioned Gingersnap Cookies.

A baking pan of gluten free Gingersnap Cookies

How to store crispy gf Ginger snap cookies so they stay crispy:

You’ve managed to bake a crispy gluten free cookie, but how do you keep it crispy?

Thankfully, that is an easy answer. Just be sure to store them in an air-tight container as soon as they have cooled completely.

If you leave them open, even overnight, they will lose their crispiness. They will still be tasty, just not crispy.

A cooling rack with stacks of ginger snaps

Can I freeze gluten free Ginger Snap Cookies?

These gluten free Gingersnaps freeze beautifully. Thank goodness, because this recipe makes about 100 1 ½-inch cookies. Simply stack them in an air-tight container, with parchment or waxed paper between the layers, and freeze for up to three months.

Be sure to remove from the freezer about 30 minutes before you want to enjoy them. They will defrost quickly at room temperature. Be advised though, they may not be as crispy when they have been frozen.

Stacks of ginger snaps on a cooling rack

How to make a gluten free ginger snap crust:

You can use these crispy gluten free Ginger Snaps to make a crumb crust for a pie or cheesecake. I’ve used them when I made my Gluten Free Pumpkin Cheesecake. It adds a nice spiciness to the crust, and gingersnaps and pumpkin go together so well.

First, you must make fine crumbs from the crispy gluten free ginger cookies that you baked. A food processor works great for this.

You’ll need about 1 ½ cup of crumbs if you are using a 9-inch springform pan. Add a 4-5 tablespoons of sugar (granulated or brown), and about 5 tablespoons of melted butter.

Indulge in this gluten free Pumpkin Cheesecake, with it's velvety texture, warming spices, and nutty crust, everyone is sure to ask for another slice.

If you’re making a no-bake crust, just mix those three ingredients together, press it into a pan, and chill for a few hours. After that, you’re ready to add your no-bake filling.

If the recipe calls for you to bake the crust before adding the filling, bake it for about 7 minutes at 350 degrees F.

A cooling rack with rows of gingersnap cookies

More gluten free holiday cookie recipes you might enjoy:

  • Easy Gluten Free Snickerdoodle Cookies
  • Gluten Free Gingerbread Cookies
  • Fudgy Gluten Free Chocolate Crinkle Cookies
  • Gluten Free Chocolate Mint Cookies
  • Gluten Free Rolled Sugar Cookies
  • Flourless Chocolate Mudslide Cookies
  • Gluten Free Mint Chocolate Chip Cookies
  • Or build a Gluten Free Gingerbread House
gluten free Gingerbread House decorated in white and gold



Build a Gluten Free Gingerbread House

 

Crisp Gluten Free Ginger Snaps recipe:

Crisp Gluten Free Ginger Snap Cookies

Crisp Gluten Free Ginger Snap Cookies

Yield: 100 1 1/2-inch cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

These Crispy Gluten Free Ginger Snaps are a holiday favorite. These easy gluten free cookies, which are also dairy free, are filled with cinnamon, ginger, and clove.

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1 cup sorghum flour
  • 2/3 cup millet flour
  • 2/3 cup brown rice flour
  • 1/3 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tablespoons cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar (for rolling cookies in)

Instructions

  1. Preheat oven to 375°F and line baking sheets with parchment paper.
  2. In a large bowl, whisk together 1 cup granulated sugar, oil, eggs, and molasses.and vanilla.
  3. In a separate mixing bowl, whisk together the flours and starches, xanthan gum, baking soda, spices, and salt.
  4. Mix the dry ingredients into the wet ingredients, and stir until fully combined.
  5. Roll 1 teaspoon of dough into a ball, and roll in the remaining sugar to coat. Place on prepared baking sheet, leaving 2-inches between cookies.
  6. Bake in preheated oven for 8-10 minutes. Allow cookies to remain on cookie sheet for 2 minutes before transferring them to a cooling rack to cool completely. Once cooled, store cookies in an airtight container.

Notes

Be sure to let the ginger snaps set on the baking pan before moving to a wire rack to cool completely.

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Don’t forget to PIN THIS RECIPE to your gluten free cookie board on Pinterest!

Cooling rack with ginger snap cookies

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

 Originally posted October 2012. Image and recipe updated September, 2019.

Crisp Gluten Free Gingersnap Cookies by The Baking Beauties