Spicy Gingersnap Cookies

Gingersnap cookies via Chosen Bites

There is just something about baking with spices in colder weather, and one of my all-time spiced favorites is the gingersnap. The pungent ginger and warm cinnamon can comfort you on even the coldest winter evening. Or any other time you feel like a cookie. Ginger is also said to improve blood circulation, reduce inflammation, promote gut health, and boost your immune system, an added bonus during the cold and flu season.

gingersnap cookies via Chosen Bites

The key to these cookies is using really good quality ground ginger, because that’s where the spicy kick that *makes* these cookies comes from. I buy my spices from Penzey’s because they turn over their inventory very regularly, but could use a store-bought ground ginger as long as it’s pretty fresh. Ground ginger loses its pungency the longer it’s open, so if yours has been sitting in the cabinet for longer than a year it may not yield the same flavor.

These cookies are the soft and chewy with a slight crisp around the edges, if you prefer a fully crispy gingersnap I recommend you use 2ish teaspoons of dough rather than 3 and bake for the same amount of time (although watch them carefully because you don’t want them to burn). These cookies will store very well in the freezer, just place them in a freezer bag and squeeze out as much air as possible. As always, you could use a gluten-free flour mix rather than the individual flours listed in the recipe below, but the texture and taste will be different.

Gingersnap cookies via Chosen Bites

Gingersnap Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 45 minutes

Yield: 32 cookies


2/3 cup sorghum flour
2/3 cup brown rice flour
1/3 cup sweet rice flour
1/3 cup tapioca starch
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp xanthan gum or guar gum
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup coconut oil
1 cup white sugar
1 egg
1/4 cup molasses
1/4 cup raw sugar


  1. Preheat the oven to 350 degrees (if you have convection, use it!) and prepare four baking sheets with parchment paper (or grease the baking sheets).
  2. In a bowl, whisk together dry ingredients (sweet rice flour through salt).
  3. Beat coconut oil and sugar on medium speed until smooth. Add egg and molasses and mix until incorporated. Reduce mixer speed to low and add dry ingredients and mix until mixture is uniform. The dough should be soft but not be sticky.
  4. Using a cookie scoop (I use this 1/2 oz scoop which is equivalent to 1 Tbsp of dough), scoop dough, roll into balls, roll in raw sugar, then place on the prepared baking sheets, no more than 8 to a baking sheet (these cookies spread!).
  5. Bake at 350 for 10-12 minutes until the tops are crackled and the edges are browning.
  6. Cool on the baking sheet for 5 minutes, then slide onto a cooling rack and cool completely. The cookies will flatten and firm up as they cool.

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