If you want a delicious gluten-free ginger snaps recipe that tastes like the original, this is the place for you. These cookies are spicy and crispy with a melt-in-you-mouth quality that is so satisfying! Give them a try.

However, if you’re looking for an incredible ginger snap recipe that DOES contain gluten, I’ve got some great suggestions. Check out these Ginger Snaps or Ginger Snaps with Snow Caps.

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Easy Step-By-Step Instructions for Gluten-Free Ginger Snaps

Gluten free cookies — Melt ¾ cup shortening in a small saucepan, and allow to cool just to room temperature, but not set up.

Gluten-Free Ginger Snap Cookies — Then add 1 teaspoon cider vinegar. Beat well for 2 minutes.

gingerbread cookies — Stir in 2 cups gluten-free CUP4CUP flour.

Gluten-Free Cookie recipe — Rub a little butter on the bottom of a flat drinking glass, and then dip the glass in 2 tablespoons of sugar. Use the sugar-coated glass bottom to half-way flatten each ball, dipping the glass back into the sugar between each one.

Gluten-Free Cookies recipe — Bake at 350 degrees for 8-10 minutes. Watch closely that the edges don’t start to get dark.

homemade Gluten-Free Cookies — Cool on cookie sheet for 10 minutes, and then transfer to wire cooling rack.

Free Printable Recipe for Gluten-Free Ginger Snaps

Gluten-Free Ginger Snaps

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Ingredients

¾ cup shortening melted and cooled
1 cup granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
¾ teaspoon ginger
½ teaspoon salt
½ teaspoon ground cloves
¼ cup molasses
1 egg
2 tablespoons milk
1 teaspoon cider vinegar
2 cups gluten-free CUP4CUP flour
2 tablespoons sugar for garnish

Instructions

Melt shortening in a small saucepan, and allow to cool just to room temperature, but not set up.
Line baking sheets with parchment or silicone mats, and preheat oven to 350 degrees F.
In mixing bowl, beat together cooled shortening, 1 cup sugar, baking soda, ginger, salt, cloves, and cinnamon until smooth. Beat in molasses, egg, and milk. Whip for a minute, and then beat in vinegar. Beat for two more minutes.
Stir in flour.
Roll into 1-inch ball, and place onto prepared baking sheets, spacing about 2 inches apart.
Rub a little butter on the bottom of a flat drinking glass, and then dip the glass in 2 tablespoons of sugar. Use the sugar-coated glass bottom to half-way flatten each ball, dipping the glass back into the sugar between each one.
Bake at 350 degrees for 8-10 minutes. Watch closely that the edges don’t start to get dark.
Cool on cookie sheet for 10 minutes, and then transfer to wire cooling rack.

Notes

Makes 1 dozen (3-inch) cookies