Jumbo Gluten-Free Gingersnaps

These are the big, bakery-case gingersnaps with crackled sugar tops — chewy in the middle, snappy at the rim, and loud with fresh ginger and molasses. Making them jumbo keeps the centers soft, which is exactly where a gluten-free cookie shines.

Yield: 12 large cookies · Time: 40 min

Ingredients

• 2 1/4 cups (315 g) gluten-free all-purpose flour blend with xanthan gum
• 2 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp salt
• 3/4 cup (170 g) butter, softened
• 1 cup (200 g) sugar, plus more for rolling
• 1/4 cup (85 g) molasses
• 1 large egg

Directions

1. Whisk the flour blend, baking soda, spices, and salt.
2. Cream the butter and sugar until light, then beat in the molasses and egg.
3. Stir in the dry ingredients; chill the dough 30 minutes.
4. Roll 3-tablespoon balls in sugar and space six per sheet.
5. Bake at 350°F (175°C) for 13–15 minutes until the tops crackle. Cool on the pan 5 minutes.

Pro tip: Pull them when the centers still look slightly underdone — carryover heat finishes them chewy, not dry.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.