Before we dive into the tantalizing world of Pamela’s gluten-free ginger snaps, let’s take a moment to think about what complements these delightful cookies. Imagine pairing them with a warm cup of tea, perhaps a soothing chamomile or a bold ginger tea. Now, picture them alongside a scoop of vanilla ice cream on a hot summer day. Seriously, it’s happiness in every bite!

Consider stacking them for a dessert charcuterie board. Add some cheese, fresh fruit, and a drizzle of honey. Sounds divine, right? You could also crumble them over a bowl of yogurt, elevating breakfast to a whole new level.

Now that we’ve got our mouth watering, let’s jump into these delicious snaps!

Welcome to my kitchen! Today, I’m thrilled to share Pamela’s fabulous gluten-free ginger snaps recipe. If you’re like me, nothing beats the sweet, spicy kick of a ginger snap. They’re crunchy, flavorful, and simply irresistible, especially if you’re seeking a gluten-free treat. 

You might wonder what makes this recipe special. Well, after numerous experiments and taste tests—a delicious job, I know—I’m convinced this version will leave you begging for more.

So grab your apron, and let’s embark on a baking adventure. These ginger snaps aren’t just easy to make; they’re also incredibly satisfying.

What is Pamela’s Gluten-Free Ginger Snaps?

Pamela’s gluten-free ginger snaps are more than just cookies. They’re a delightful blend of spices and textures. Made without wheat, these snaps use gluten-free flour and a mix of warm spices. The molasses gives them a rich flavor, alongside the sweetness of honey and sugars. Each bite offers a perfect balance between crunch and chewiness.

Why This Recipe Works

This recipe works for several reasons. Firstly, the combination of ground ginger, cinnamon, and nutmeg creates a cozy taste that warms the soul. The use of unsalted butter allows for richer flavor, while honey and molasses add depth and sweetness.

Moreover, the gluten-free flour blend ensures a suitable texture for those with dietary restrictions. By using ingredients that behave in similar ways to traditional flour, these snaps don’t compromise on taste or texture.

What You’ll Need to Make This Dish

To craft these delicious snaps, gather the following ingredients:

• 8 tablespoons (112 g) unsalted butter, softened
• 1 large egg (50 g, weighed out of shell) at room temperature, beaten
• 2 tablespoons (42 g) honey
• 3 tablespoons (63 g) unsulfured molasses
• ¼ cup (50 g) granulated sugar
• ⅓ cup (73 g) packed light brown sugar
• ½ teaspoon pure vanilla extract
• 1 ½ cups (210 g) all-purpose gluten-free flour
• ¾ teaspoon xanthan gum (omit if your blend already has it)
• ¼ cup (36 g) cornstarch
• ¾ teaspoon baking soda
• 1 teaspoon ground ginger
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper
• 1 tablespoon orange zest

How to Make Pamela’s Gluten-Free Ginger Snaps

Before we dive into the step-by-step process, let’s talk about the joy of baking. There’s something magical in mixing simple ingredients to create a comforting treat. So, ready yourselves for some deliciousness!

Step 1: Prepare Your Ingredients

Begin by measuring out all your ingredients. This is your mise en place moment! It’s a fancy cooking term that essentially means “everything in its place.” You’ll want to have your butter softened and your egg ready to go.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, cream together the softened butter and both types of sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add in the honey, molasses, beaten egg, and vanilla extract. Mix until everything is well combined. The scent already is incredible!

Step 3: Combine the Dry Ingredients

In another bowl, whisk together the gluten-free flour, xanthan gum (if needed), cornstarch, baking soda, spices, salt, and black pepper. Make sure to break up any lumps in the flour to ensure a smoother texture in your cookies.

Step 4: Blend the Mixtures

Gradually add the dry ingredients to the wet ingredients. You might want to do it in two additions to ensure everything incorporates well without any flour flying around. Mix until you have a smooth dough. Lastly, fold in the orange zest. This will brighten the flavor magnificently.

Step 5: Chill the Dough

Cover the bowl with plastic wrap, and place it in the refrigerator. Chill the dough for at least an hour. This step improves the texture and flavor of your snaps.

Step 6: Preheat Your Oven

When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking—win-win!

Step 7: Shape the Cookies

Once the dough is chilled, scoop out tablespoon-sized portions of the dough and roll them into balls. Roll each ball in granulated sugar to coat it. Place them on the prepared baking sheet, spacing them about 3 inches apart since they will spread during baking.

Step 8: Bake

Pop them into the oven and bake for about 10-12 minutes. The edges should be set, while the centers remain soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips for Success

• Use Fresh Spices: Freshly ground spices can elevate the flavor immensely.
• Chill the Dough: Never skip this step! It helps the cookies maintain their shape and enhances flavor.
• Use a Cookie Scoop: This creates uniform cookies that bake evenly.
• Store in an Airtight Container: For maximum freshness, keep your snaps stored away from air.
• Experiment with Add-ins: You can add nuts, chocolate chips, or dried fruit for a twist on the classic.

How to Store Leftovers?

These ginger snaps can be stored in an airtight container for up to a week at room temperature. If you want to keep them for longer, consider freezing them. They can last for up to three months in the freezer. Just make sure to separate layers with parchment paper to avoid sticking.

Nutrition Information

pamela’s gluten-free ginger snaps recipe nutrition facts

Serving Suggestions for Pamela’s Gluten-Free Ginger Snaps 

Now, how do you enjoy these heavenly treats? Here are some of my favorite serving suggestions:

• Pair with Tea: A warm cup of herbal tea perfectly complements these cookies, especially on a chilly evening. The spices in the snaps amplify the soothing qualities of tea.
• Crumbled over Yogurt: Break them into pieces and sprinkle atop yogurt. This adds texture and taste to your breakfast or snack.
• Make a Dessert Sandwich: Use them to create a sandwich with cream cheese or ice cream. You’ll get layers of flavor and texture that are pure magic.
• Gift Them: Wrap them up nicely as a thoughtful homemade gift. Everyone appreciates a tasty treat, especially during the holidays!

Alternatives for Ingredients that Might Be Unavailable

Sometimes, you don’t have exactly what you need at home. Here are some alternatives you might consider:

• Butter: Instead of unsalted butter, you can use coconut oil or a gluten-free margarine. Just make sure the alternative is softened before use.
• Honey: If you’re out of honey, maple syrup can be a lovely alternative. It will impart a slightly different flavor but still sweetness.
• Brown Sugar: If you find yourself without light brown sugar, granulated sugar mixed with a bit of molasses can substitute pretty well.
• Vanilla Extract: If you don’t have pure vanilla extract, you can use almond extract for a different but still delightful flavor profile.

Pamela Dunlap

Pamela’s Gluten-free Ginger Snaps Recipe

Welcome to my kitchen! Today, I’m thrilled to share Pamela's fabulous gluten-free ginger snaps recipe. If you’re like me, nothing beats the sweet, spicy kick of a ginger snap.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 36

Course: Dessert

Cuisine: American

Calories: 146

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 8 tablespoons 112 g unsalted butter, softened
• 1 large egg 50 g, weighed out of shell at room temperature, beaten
• 2 tablespoons 42 g honey
• 3 tablespoons 63 g unsulfured molasses
• ¼ cup 50 g granulated sugar
• ⅓ cup 73 g packed light brown sugar
• ½ teaspoon pure vanilla extract
• 1 ½ cups 210 g all-purpose gluten-free flour
• ¾ teaspoon xanthan gum omit if your blend already has it
• ¼ cup 36 g cornstarch
• ¾ teaspoon baking soda
• 1 teaspoon ground ginger
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper
• 1 tablespoon orange zest

Equipment

• Large mixing bowl
• Baking sheet

Method

 

1. Begin by measuring out all your ingredients. This is your mise en place moment! It’s a fancy cooking term that essentially means “everything in its place.” You’ll want to have your butter softened and your egg ready to go.
2. In a large mixing bowl, cream together the softened butter and both types of sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add in the honey, molasses, beaten egg, and vanilla extract. Mix until everything is well combined. The scent already is incredible!
3. In another bowl, whisk together the gluten-free flour, xanthan gum (if needed), cornstarch, baking soda, spices, salt, and black pepper. Make sure to break up any lumps in the flour to ensure a smoother texture in your cookies.
4. Gradually add the dry ingredients to the wet ingredients. You might want to do it in two additions to ensure everything incorporates well without any flour flying around. Mix until you have a smooth dough. Lastly, fold in the orange zest. This will brighten the flavor magnificently.
5. Cover the bowl with plastic wrap, and place it in the refrigerator. Chill the dough for at least an hour. This step improves the texture and flavor of your snaps.
6. When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking—win-win!
7. Once the dough is chilled, scoop out tablespoon-sized portions of the dough and roll them into balls. Roll each ball in granulated sugar to coat it. Place them on the prepared baking sheet, spacing them about 3 inches apart since they will spread during baking.
8. Pop them into the oven and bake for about 10-12 minutes. The edges should be set, while the centers remain soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 146kcal

Notes

• Use Fresh Spices: Freshly ground spices can elevate the flavor immensely.
• Chill the Dough: Never skip this step! It helps the cookies maintain their shape and enhances flavor.
• Use a Cookie Scoop: This creates uniform cookies that bake evenly.
• Store in an Airtight Container: For maximum freshness, keep your snaps stored away from air.
• Experiment with Add-ins: You can add nuts, chocolate chips, or dried fruit for a twist on the classic.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

Pamela’s gluten-free ginger snaps are not only a treat for the taste buds but also a satisfying baking project. With a combination of spices, a bit of nostalgia, and a touch of warmth, these cookies have everything going for them. Plus, they’re easy to make and even easier to enjoy! 

Whether you pair them with tea, crumble them over yogurt, or indulge in them straight from the jar, these snaps are sure to bring a smile to your face. So, what are you waiting for? Get into the kitchen and whip up a batch! Who knows, you might even inspire a friend to join in the fun. Happy baking!

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