Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Mardi (eat. live. travel. write.) says
October 22, 2012 at 7:56 am
Jeanine, these look amazing – an gluten free too? Bonus for all my gluten-free friends! Good luck in the FBC contest!
October 22, 2012 at 2:45 pm
Thanks, Mardi! They are really good. My non-GF friend even agrees. 🙂
October 22, 2012 at 10:18 am
THanks for entering the My Cookies are the Best contest with Manitoba Canola Growers. A beautiful picture and a great recipe! Good luck. Ellen
October 22, 2012 at 2:46 pm
Thanks, Ellen! Fingers are crossed now!! 🙂
October 23, 2012 at 12:39 am
Okay, I am new to your site with all your GF recipes, but those ginger snap cookies look sooooo good and real. My 8 y/o son hoped they might jump out of the computer screen, then he wouldn’t have to wait for Mum (that’s me) to bake them for us. The corn starch what can I use to replace it ? A little more of one of the other flours ? As mentioned in other comments, both of us are Celiacs with the added bonus allergies of corn, dairy and soy. (I use guar gum since X. gum is made from corn.) Yes, I like to bake and eat baking that works, because I’m not good at GF baking failures. Been there, done that 🙁 don’t need a repeat ! My baking supplies are going to be busy with these cookies tomorrow. Thank you times a gazillion says my son !
October 23, 2012 at 6:23 am
You can just use another 2 Tablespoons of rice flour, if you can’t have the corn. The cornstarch just adds a slight chewiness to the middle of the cookie, but either way, they’ll still be good. 😉 Enjoy them!
October 24, 2013 at 1:28 pm
We also can’t have corn, and use arrowroot flour instead. It works great as a substitute (even for gravies!)
Jeanine Friesen says
October 29, 2013 at 6:42 am
October 23, 2012 at 11:04 pm
Dunking cookies..I remember as a kid how we tried to accomplish double dunking but that usually failed and pretty soon our drink of choice tasted much like the cookies:) These cookies looks wonderful as usual, Jeanine and that doesn’t surprise me at all that you had success with this recipe. You work until you do:)
October 24, 2012 at 7:27 am
I have a problem…..being newly GF I don’t have a firm understanding of mixtures, so I tend to follow a recipe to a “T”. BUT, hubby is allergic to potatoes (night shades)! What should I substitute for potato starch in my flour mixture?! I sooooooo appreciate your help! TIA!
October 24, 2012 at 7:30 am
You could try using arrowroot starch, or even more tapioca starch. But, since I haven’t tried it, I can’t say if the results will be EXACTLY the same or not, but should be similar. 🙂
October 24, 2012 at 2:05 pm
Jeanine~ I found your blog through Pinterest recently. I want to THANK-YOU! You are seriously saving my life! My 10 yr old and I were diagnosed with celiac this past June 2012 and it has been a struggle to find anything she likes! I can put up with “It’s better than Nothing” attitude, however, she doesn’t understand why she should have to. So Thank-you for all your hard work on our behave! I love to cook & bake and I have been having fun trying all of your delicious recipes. You are my HERO!
January 4, 2013 at 7:29 pm
We made these today and they were delicious! In the morning, I made the dry ingredient mixture and set the butter out to reach room temp. Later after lunch, I completed the recipe for the rest of the cookies. For one of the batches, the dough had been refrigerated a little bit, and they kept their shape better. They turned out great. Thank you for sharing your recipes!
October 24, 2013 at 1:51 pm
But I don’t have sorghum or millet flour 🙁 and I want to make ginger snaps my daughter can eat. Substitutes?
October 29, 2013 at 6:41 am
I’d suggest a shopping trip, Beth. 😉 I’ve only made the cookies this way, sorry!
November 8, 2013 at 10:39 am
Just what I wanted to find this darn chilly morning in Calgary.. Thanks so much. Off to the store, because somehow I ran out of everything lol Thanks for the recipes.. It’s baking season again. 🙂 🙂
November 11, 2013 at 11:37 am
lol, I always seem to run out of everything all at once too. 🙂 Hope you enjoyed them, Jenn! I like them with a nice hot cup of tea. Mmm…
November 15, 2013 at 2:34 pm
Great recipe Jeanine! Can’t wait to make them. Can you freeze these cookies? If so, for how long?
Thank you so much for all your hard work testing and putting all your recipes on your website.
November 17, 2013 at 8:37 pm
Thanks, Susan! These cookies freeze beautifully! I’d say they can be frozen for 3-4 weeks as long as they are packaged in an airtight container.
November 20, 2013 at 10:59 am
these look fab – can I use them to make a gingersnap crust for say cheesecake? are they crisp enough?
November 20, 2013 at 11:08 am
These ones would work perfectly for a gingersnap crust! Definitely!
November 24, 2013 at 10:24 am
my dough was extremely wet – did I do something wrong? I discovered if I wet my hands I could roll it into a semi-ball and roll into sugar, but as a result they came out much larger and my yield was only about 30 cookies….welcome any advice you have!! thanks
February 10, 2015 at 2:53 pm
I agree that the batter is too wet to form into balls. I used two spoons and spooned by the teaspoon into a flour then rolled in my hands. They didn’t keep their form in the baking sheet, but they still look beautiful baking in the oven.
February 11, 2015 at 9:52 am
I really wish I knew why, Gina. Did you make any changes? I find that if I forget to add the xanthan gum, my doughs are way too wet. Otherwise, I would just let it sit for 30 minutes in the fridge, gluten-free dough always seems to change texture if you let it sit for at least 30 minutes. Hope you were able to salvage them!
January 2, 2016 at 3:54 am
It may be the difference in how flour is measured. Spoon and level gets less flour than scoop and level. My “cups” are usually a lot lighter than other people’s. Scales are grand, right!
This recipe looks great. I’ve tried others and ended up with cakey cookies so I can’t wait to try these snaps! Thanks for the recipe.
January 13, 2016 at 1:18 pm
Oh, the way you measure definitely changes the amount of flour. So true! The scale is the most accurate way to go. Hope you like the cookies, one of my favourites.
March 9, 2014 at 1:35 pm
Delicious and picture perfect!!! This is a must try for anybody who misses pre-GF gingersnaps!
Much thanks, Jeanine.
April 1, 2014 at 9:56 am
Thank you SO much for this recipe! This is the third GF ginger cookie recipe I’ve tried and by far the best. I am a (non-gluten free) baker by trade but at home I experiment with all sorts of non-traditional flours, millet being my new favourite. I love how simple this recipe is, and every time I’ve made these I’ve switched it up a little. I prefer using all brown sugar or half white and half brown, which makes for a softer but still crunchy on the outside cookie. I’ve also substituted the sorghum flour for all purpose gluten free blend with great results. Sometimes I add a bit of flax for extra omega-3 boost, but I always go heavy on the spices and even grate in about a tablespoon fresh ginger. MMM! Everyone who tries these says they’re amazing and want more. When I tell them they’re gluten free, they flip their lid! I had to go out and buy a cookie jar because of these!
April 10, 2014 at 8:58 am
I just found this site after yet another disastrous attemp in the kitchen. I’ll be trying a few of the recipes for sure. They look amazing.
I was wondering, my non-gf ginger snap recipe is almost identical I subbed in my gf flour (wh & br rice, sweet wh rice and tap startch) added quite a bit of “pixie dust” from recipe on line. The combo works for my buns. But all my cookie recipes fall flat….any ideas?
April 10, 2014 at 9:10 am
You could try using less oil/butter in your recipe – gluten free flours don’t absorb as much fat as wheat-based flours do. I’ve written an article to help you trouble shoot your cookie issues: http://www.thebakingbeauties.com/2013/12/how-to-correct-your-gluten-free-cookie-crisis.html
February 5, 2018 at 1:43 am
I haven’t had any luck with trying to devise gf cookie recipes from my old cookie recipes. I have tried a few gf recipe sites that I have had good luck with, not sure if it’s ok to share them here, but I would be glad to. These cookies were delicious, but were a little flat and I would add a couple more Tbsp of one of the flours as well. By the way, I would love your bun recipe, I haven’t had good luck with any of the gf yeast breads that I’ve tried. Very disappointing because when my children were little I baked whole wheat bread, buns etc all the time (I now have grandkids). I have been gf for almost 4 years now and am hungry for a homemade gf sandwich.
September 29, 2014 at 4:04 pm
What role does the Xantham Gum play?
What would happen to the cookie if it was left out?
December 30, 2014 at 10:36 am
If you leave it out, the texture will probably be different. Cookies tend to crumble more easily without it. I sometimes leave it out of quick breads if they will be eaten immediately; otherwise, using it seems to extend the “shelf life” and that’s never a bad thing. If you choose to not use it, freeze whatever isn’t eaten the first day, making a note that whatever is thawed should be eaten quickly.
If you can, use it! Just my two cents’ worth. Hope it helps!
February 6, 2018 at 1:35 pm
These were delicious! I reduced the cloves by half because I don’t like them very strong. Would add a couple more Tbsps of one of the flours as the dough was a little wet, hard to roll in sugar. I use 1/2 (1/4 cup)melted coconut oil and 1/2(1/4 cup) olive oil as the canola here in AB is genetically modified. I look forward to using this as a cheesecake crust!
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