Can I freeze gingersnap cookies?

Yes! These cookies freeze really well. I like to make cookie boxes at Christmas time. These cookies are one of the first cookies I make for the season because I can freeze them and then get them out to put in my boxes.

What goes good with these cookies?

I love a hot mug of ginger or peppermint tea with a plate full of gingersnap cookies. These cookies are also great in trifles or used in a pie or cheesecake crust. I use them in my Gluten Free Pumpkin Gingersnap Parfait and my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust .

How do you make good gingersnap cookies?

I think whether or not your cookies are good depends on the quality of ingredients you are using. Make sure your spices aren't expired. Fresh spices really make your cookies have more flavor. I also think it's important to use a good quality butter that has lots of rich flavor for this recipe.

Do I need to chill the dough?

Yes. Chilling helps this flour blend hydrate properly and keeps the cookies from spreading too thin in the oven.

Can I use a different gluten free flour blend?

This recipe is built around the specific combination of almond flour, tapioca flour, and brown rice flour rather than a one to one bagged blend, so results will vary if you swap in something else. If you would rather use a standard gluten free flour blend, try my Gluten Free Ginger Cookies instead.

Gluten Free Gingersnap Cookies

Name: Gluten Free Gingersnap Cookies
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup Almond Flour; 1 cup Tapioca Flour; 1/2 cup Brown Rice Flour; 1 tsp. Baking Soda; 1/2 tsp. Sea Salt; 2 tsp. Ground Ginger; 1 tsp. Ground Cinnamon; 1/2 tsp. Ground All Spice; 1/2 cup. Unsalted Butter, softened; 1/2 cup Coconut Sugar; 1 tsp. Vanilla Extract; 2 Tbsp. Molasses; 1 large Egg

Description

These gluten free gingersnap cookies have crispy edges and a chewy center, with warm ginger, cinnamon, and molasses in every bite. A wholesome flour blend and coconut sugar make them a bit different from a typical gingersnap, but just as easy to make.

Ingredients

Scale

1 cup Almond Flour
1 cup Tapioca Flour
1/2 cup Brown Rice Flour
1 tsp. Baking Soda
1/2 tsp. Sea Salt
2 tsp. Ground Ginger
1 tsp. Ground Cinnamon
1/2 tsp. Ground All Spice
1/2 cup. Unsalted Butter, softened
1/2 cup Coconut Sugar
1 tsp. Vanilla Extract
2 Tbsp. Molasses
1 large Egg

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Instructions

Preheat oven to 350 degrees. Place parchment paper on two baking sheets and set aside.

In a mixing bowl whisk together the almond flour, tapioca flour, baking soda, sea salt, ground ginger, ground cinnamon and ground all spice. Set aside.

In the bowl of your stand mixer cream together the butter, sugar, vanilla, molasses and egg.

Add the dry ingredients and blend until mixed together.

Chill dough for 30 minutes to 1 hour or until it's easy to work with.

Using a cookie scoop or a tablespoon divide the dough between two cookie sheets.

Bake at 350 degrees for 15 minutes.

After removing baking sheet from oven let cookies stand 5 minutes before moving to a cooling rack.

Store in an airtight container for up to seven days.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

These cookies do spread some. Keep that in mind when putting on your baking sheet.

Prep Time: 1 hour, 15 minutes
Cook Time: 15 minutes
Category: Cookies
Method: Baking
Cuisine: American