My grammy’s all-time favorite cookie was the ginger cookie. She preferred her cookies crispy with plenty of spice. During the holidays, I feel closer to her when I bake up a batch of my gluten free version of this classic cookie.
Crispy or Chewy?
How do you prefer your cookies: flat and crispy or soft and chewy? This recipe allows you to choose one or both. Press the cookies flat for a crisper cookie, or leave them round on the baking sheet for a softer version. It’s up to you!
We would like to thank the fine folks at The Ginger People. Abbie Leeson is the house chef and she posted The Ultimate Chewy Ginger Snap recipe that we adapted to use with our Flour Farm Organic Gluten Free Flour Blend. If you use another gluten free blend of flour, your results may differ.
Please share with us your success story with this recipe! Truly, we appreciate any and all comments. Leave your comment in the section provided below the recipe.
Peace & Love – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!– Teri & Dave, Flour Farm
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Recipe Inspiration: Memories of Grammy
Photos by DuPree Productions
Equipment: Digital Scale (preferred), Cookie Sheets, Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached Parchment, Stand Up Mixer with Paddle Attachment or Hand Mixer
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Soften butter
- Bring egg to room temperature
- Move oven rack to center
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 135g (4.8 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/4 C)
- 1/4 tsp Ground Cloves (.5g)
- 1 tsp Ground Ginger (2g)
- 1/2 tsp Ground Cinnamon (1.5g)
- 1 tsp Baking Soda (4.5g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 85g (3 oz) Salted Butter, softened (3/4 stick or 6T)
- 105g (3.5 oz) Light Brown Cane Sugar (1/2 C)
- 30 ml (1 fl oz) Dark Molasses (2 T)
- 1/2 L Pasture Raised Egg (25g)
- 57g (2 oz) Crystallized Ginger Chips, chopped into small pieces – optional
- 57g (2 oz) Raw Cane Sugar (1/4 C)
Please read prep note above before you begin, thank you!
Step 1: Whisk together the dry ingredients in a medium sized bowl.
Step 2: In a separate large bowl, cream together the butter and brown sugar with a hand mixer or stand mixer on medium. Scrape down the sides of the bowl and add the molasses and egg. Mix on medium until well blended. Scrape down the sides of the bowl again. If using ginger chips, add them in and beat until combined.
Step 3: Gently beat in the dry ingredients on low until flour is fully incorporated. Scrape dough together, cover and refrigerate for an hour.
Step 4: After dough has refrigerated for at least a half hour, preheat oven to 350 degrees Fahrenheit (177C).
Step 5: Roll dough into 1 inch (2.5 cm) balls and roll in the cane sugar. Each ball should weigh approximately 17g (.6 oz). Place on a parchment lined baking sheet 2 inches (5 cm) apart. Bake for 8-10 minutes. Cookies will be slightly rounded when finished and the edges will appear set. They will continue to flatten as they cool and crinkle. If you desire crispier cookies, flatten with the bottom of a glass before baking. Note, cookies will not crinkle when flattened.
Step 6: Remove from the oven and allow cookies to cool on the pan for 2-3 minutes. Transfer to a cooling rack to continue to cool. Store in an airtight container for up to two days or freeze for best quality.
Delicious Idea: Make cookies a bit larger, flatten them before baking and make ice cream sandwiches out of them!
The nutrition information provided below is for the recipe as written without the addition of crystallized ginger.
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 8g
- Sodium: 100mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: gluten free ginger cookies snap