Go Back
+ servings
4.9 from 13 votes

Gluten-Free Ginger Snaps

Soft and chewy gluten-free ginger snaps that are full of flavor.
Prep Time10 mins
Active Time11 mins
Chilling Time10 mins
Total Time31 mins
Course: Dessert
Cuisine: American
Keyword: christmas cookies, gingersnaps, gluten free ginger snaps, gluten-free gingersnaps
Yield: 24 Cookies
Calories: 163kcal


  • 188 grams of White Rice Flour
  • 112 grams of Tapioca Flour
  • 75 grams of Brown Rice Flour
  • ¾ teaspoon of Xanthan Gum
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • 1 tablespoon of Ground Ginger
  • 1 ½ teaspoon of Ground Cinnamon
  • ¼ teaspoon of Clove
  • ¼ teaspoon of Salt
  • 180 grams of Vegetable Shortening
  • 150 grams of Dark Brown Sugar
  • 100 grams of Golden Syrup
  • 1 Large Egg
  • 1 ½ teaspoon of Vanilla Extract


  • Combine the flour, xanthan gum, baking soda, baking powder, ground ginger, ground cinnamon, ground clove, and salt in a bowl. Then set the mixture aside.
  • In a separate bowl, add the vegetable shortening and dark brown sugar. Using a stand-alone mixer with the paddle attachment or hand-held mixer, beat the shortening and sugar at medium-high speed until light and fluffy (2-3 minutes).
  • Next, add the golden syrup, egg, and vanilla extract. Then beat until combined (1 minute).
  • Afterward, add the dry ingredients and fold them into the wet mixer gently. Then using the mixer at low speed, combine the ingredients until the cookie dough is formed (2 minutes).
  • Meanwhile, freeze the dough in the freezer for 10 minutes. While the dough is in the freezer, preheat the oven to 180°C (375°F).
  • Afterward, align a baking tray with parchment paper.
  • Roll 1 ½ tablespoon of cookie dough into a ball, and roll it in a small bowl of white sugar. Cover the entire gluten-free ginger snap cookie with sugar. Set each cookie at least 2.5 cm (1-inch) apart.
  • Bake the ginger snap cookies for 9-11 minutes, or until the edges are golden. Allow the cookies to cool in the baking tray for 5 minutes before transferring them to a cooling rack.


  • You can substitute golden syrup with molasses.
  • You can omit ground clove
  • The gluten-free ginger snap dough can be stored in an air-tight container in the fridge for up to three days.
  • The baked cookies can be stored in an air-tight container in the refrigerator for up to five days.


Serving: 1Cookie | Calories: 163kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 96mg | Potassium: 28mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg