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Gluten-free Goodie of the Week: Iced gingersnap cookies

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Snap to it!

Getting ready to make cookies for an upcoming gathering or the holidays? Try this easy recipe for classic iced gingersnap cookies.

Snap to it!

These classic cookies that you might fondly remember snapping up as a kid are sure to please (and so simple to make). The ginger and cinnamon make them perfect for serving (or giving away) during the winter holidays — these crunchy cookies don't disappoint. Iced gingersnap cookies are a crowd-pleasing favorite!

Iced gingersnap cookies

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Yields 4 dozen


For the cookies

  • 2-1/3 cups gluten-free, all-purpose flour (or try this SheKnows recipe for gluten-free baking flour blend)
  • 1 cup brown sugar, packed
  • 1/4 cup molasses
  • 3/4 cup shortening
  • 1/8 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger

For the icing

  • 1 cup gluten-free confectioners' sugar (plus a bit extra)
  • 3 tablespoons lemon juice (plus a bit extra)


Snap to it!For the cookies

  1. Preheat your oven to 350 degrees F. Either lightly grease baking sheets, or line them with parchment paper and set aside.
  2. In a medium bowl, cream together the brown sugar and shortening. Add the water and molasses. Don't worry if the water and molasses don't thoroughly combine.
  3. In a separate bowl, add the flour, baking soda, salt, cinnamon and ginger, and whisk together.
  4. Slowly add the flour mixture to the brown sugar mixture and blend until a dough forms.
  5. Form one-inch balls with the dough and place them on the baking sheets. About one dozen should fit on a standard cookie sheet. Flatten the balls with a spatula.
  6. Bake for 8-12 minutes. If your oven runs hot, bake for about 8 minutes. Otherwise, you can go up in baking time.
  7. Remove from the oven and let them sit for about a minute, then transfer them to a wire rack to cool completely.

For the icing

  1. Mix the confectioners' sugar with the lemon juice and stir with a spoon until a thick icing forms.
  2. Apply to completely cooled cookies with your finger and spread it around the top of the cookie.
  3. You may need to add either a bit more confectioners' sugar and/or lemon juice to the mixture, depending on how thick you ice your cookies.

These cookies store well in airtight containers.

More Gluten-free Goodies

Individual mixed berry pecan crisps
Raspberry scones with lemon drizzle icing
Brownies with caramel, almond and sea salt frosting

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