Gingersnap Cookies

Updated: 2/27/2019
Always a favorite at our bakery!

5 from 2 votes

Gluten-Free Gingersnap Cookies

Updated: 9/18/2018


  • 1/2 cup shortening (see note for alternatives*)
  • 1/2 cup oil (see note for alternatives*)
  • 1/3 cup molasses
  • 1 cup sugar
  • 1/2 cup lightly packed brown sugar
  • 1/4 cup water
  • 3 large eggs
  • 2 tsp vanilla
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 TBSP baking soda
  • 1 TBSP baking powder
  • 1/4 tsp salt
  • 3 cups Mehl's Gluten-Free All-Purpose Flour


  1. Preheat oven to 375°F.

  2. Cream the shortening, oil, molasses, and sugars to a large bowl.

    Thoroughly mix in the remaining ingredients until well incorporated. When you can scrape the bowl and see a uniform color throughout it is good to go. 

    Refrigerate for one hour, if desired.

  3. Roll about a 1 1/2" scoop dough in sugar until fully coated. 

    Place on un-greased cookie sheet about 2" apart.

    Lightly press the cookies with a flat cup or the palm of you hand.

  4. Bake in oven for 10-12 minutes or until baked to your preference.

    Let cool on pan for at least 5 minutes before handling so cookies can firm up. 

Recipe Notes

Store baked cookies in an airtight container or freeze them in plastic bags. They'll last longer if they are protected from air. 


* Instead of the shortening + oil, you can use 1 cup of butter or dairy-free margarine, if you prefer.

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