Gluten-Free Gingersnaps

The tight, crunchy texture of these cookies made with molasses, ginger, cinnamon, and cloves gives them their namesake "snap."

Makes: 48 cookiesHands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Easy

Makes: 48 cookies


  • ¾ cup vegetable shortening
  • 1½ cups sugar, divided
  • 1 large egg
  • ¼ cup molasses
  • 1 cup sorghum flour
  • 1 cup arrowroot starch
  • 1 tsp. xanthan gum
  • 1½ tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves


  • In a large bowl, cream together shortening and 1 cup sugar until light and fluffy. Add egg and molasses and beat well.
  • In a smaller bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, ginger, cinnamon, and cloves. Slowly stir dry ingredients into the creamed sugar mixture. Cover dough and refrigerate for at least 2 hours.
  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place remaining sugar in a shallow bowl.
  • Shape dough into 1" balls and roll in the sugar to coat. Place 2" apart on baking sheets and flatten slightly with the bottom of a glass.
  • Bake for 15 minutes until the edges of the cookies appear dry. Allow cookies to cool for at least 15 minutes on the baking sheets before moving to a cooling rack.