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.

These cookies are perfect for the holidays, cookie swaps, or anytime you’re craving something cozy. Best of all, no one will ever guess they’re gluten-free. With a short chill time and simple ingredients, they’re easy enough for weeknight baking but special enough to share.

Prep time: 15 minutes

Cook time: 12 minutes

Makes: 24 cookies

Ingredients:

¾ cup butter

⅔ cup brown sugar

¼ cup maple syrup

1/4 cup molasses 

1 egg 

½ tsp salt

2 tsp vanilla bean paste

1 tbsp fresh ginger

1 tsp ground ginger

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp black pepper

2 tsp baking soda

2 ¼ cups gluten free flour

½ tsp Xanthan Gum (disregard if already included in your flour blend)

2 tbsp cornstarch

½ cup turbinado sugar (for rolling)

Instructions:

1. 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.

2. Add the maple syrup and molasses, mixing until fully incorporated. Scrape down the sides of the bowl as needed.

3. Mix in the egg, vanilla bean paste, fresh ginger, and salt until smooth.

4. Add the ground ginger, cinnamon, nutmeg, black pepper, and baking soda. Stir until evenly distributed.

5. Slowly mix in the gluten-free flour, xanthan gum, and cornstarch. The dough will be soft and slightly sticky.

6. Cover and chill the dough for 30 minutes. This step is essential and helps prevent excessive spreading.

7. Preheat the oven to 350°F and line a baking sheet with parchment paper.

8. Scoop the dough into balls (about 1½ tablespoons each), then roll generously in turbinado sugar.

9. 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.

10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Perfect Chewy Gluten-Free Gingersnaps

• 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.

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