These gluten-free gingersnap stars are a delightful treat that combines the warm, spicy flavors of ginger, cinnamon, and cloves. Perfect for the holiday season or any time you crave a sweet and spicy cookie, these gingersnaps are sure to become a favorite in your household.
When shopping for this recipe, you might need to pay special attention to a few ingredients. Gluten-free flour can be found in the baking aisle, often in a section dedicated to gluten-free products. Coconut oil is typically located near other cooking oils or in the health food section. Molasses is usually found near the syrups and sweeteners. Make sure to check the labels to ensure all ingredients are gluten-free.

Ingredients For Gluten-Free Gingersnap Stars Recipe
Gluten-free flour: A blend of flours that do not contain gluten, essential for making these cookies suitable for those with gluten sensitivities.
Baking soda: A leavening agent that helps the cookies rise and become light and fluffy.
Ground ginger: Adds a warm, spicy flavor that is characteristic of gingersnaps.
Ground cinnamon: Provides a sweet and woody spice that complements the ginger.
Ground cloves: A strong, aromatic spice that adds depth to the flavor profile.
Salt: Enhances the flavors of the other ingredients and balances the sweetness.
Coconut oil: A healthier alternative to butter, it adds a subtle coconut flavor and helps bind the ingredients together.
Brown sugar: Adds sweetness and a slight molasses flavor to the cookies.
Egg: Acts as a binder to hold the dough together.
Molasses: Adds a rich, deep sweetness and a chewy texture to the cookies.
Vanilla extract: Enhances the overall flavor with a sweet and aromatic note.
Technique Tip for Gingersnap Stars
When rolling out the dough, make sure to lightly flour both the surface and the rolling pin to prevent sticking. If the dough becomes too soft to handle, you can chill it in the refrigerator for about 15-20 minutes to firm it up, making it easier to cut out the cookies.
Suggested Side Dishes
Alternative Ingredients
gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, as it contains an acid and a base.
ground ginger - Substitute with fresh ginger: Use 1 tablespoon of freshly grated ginger for every teaspoon of ground ginger for a more intense flavor.
ground cinnamon - Substitute with allspice: Allspice has a similar warm flavor profile and can be used in equal amounts.
ground cloves - Substitute with nutmeg: Nutmeg has a similar warm and spicy flavor, though slightly sweeter, and can be used in equal amounts.
salt - Substitute with sea salt: Sea salt can be used in the same amount and provides a similar salty flavor.
coconut oil - Substitute with butter: Butter can be used in the same amount and will add a rich, creamy texture.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and a slight caramel flavor, making it a good alternative.
egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace one egg, perfect for binding in gluten-free recipes.
molasses - Substitute with maple syrup: Maple syrup provides a similar sweetness and moisture, though it will slightly alter the flavor.
vanilla extract - Substitute with almond extract: Almond extract has a strong, sweet flavor that can be used in half the amount to replace vanilla extract.
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How to Store / Freeze Your Gingersnap Stars
- To keep your gingersnap stars fresh and delicious, store them in an airtight container at room temperature. They will stay crisp and flavorful for up to a week.
- For longer storage, place the cookies in a single layer in a freezer-safe container. If you need to stack them, separate each layer with a piece of parchment paper to prevent sticking.
- When freezing, ensure the gingersnap stars are completely cooled. This prevents condensation, which can make the cookies soggy.
- Label the container with the date so you can keep track of their freshness. Frozen gingersnap stars can last up to three months.
- To enjoy frozen cookies, simply let them thaw at room temperature for about 15-20 minutes. For a warm treat, you can reheat them in a preheated oven at 300°F (150°C) for 5-7 minutes.
- If you prefer a softer texture, place a slice of apple or a piece of bread in the container with the cookies. The moisture from the apple or bread will help keep the gingersnap stars soft.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the gingersnap stars on a baking sheet lined with parchment paper. Heat for 5-7 minutes, or until they are warm and slightly crispy.
Use a microwave-safe plate and arrange the cookies in a single layer. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make them too soft.
For a quick stovetop method, heat a non-stick skillet over low heat. Place the gingersnap stars in the skillet and warm for about 1-2 minutes on each side, just until they are heated through.
If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in the basket in a single layer and heat for 2-3 minutes. This method helps retain their crispiness.
To reheat multiple batches, use a toaster oven. Preheat to 300°F (150°C) and place the gingersnap stars on the rack or a baking sheet. Heat for 5-7 minutes, checking frequently to avoid over-browning.
Best Tools for Baking Gingersnap Stars
Oven: Preheat to 350°F (175°C) to bake the cookies to perfection.
Baking sheet: Line with parchment paper to prevent the cookies from sticking.
Parchment paper: Used to line the baking sheet for easy cleanup and non-stick baking.
Mixing bowl: One for dry ingredients and one for wet ingredients to mix them separately.
Whisk: Used to combine the dry ingredients evenly.
Mixing spoon: For mixing the wet ingredients until smooth.
Rolling pin: To roll out the dough to the desired thickness.
Star-shaped cookie cutter: To cut the dough into star shapes.
Wire rack: For cooling the cookies completely after baking.
Measuring cups: To measure out the flour, coconut oil, and other ingredients accurately.
Measuring spoons: To measure out the baking soda, spices, and salt precisely.
How to Save Time on Making Gingersnap Stars
Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.
Use a stand mixer: A stand mixer can quickly combine wet and dry ingredients, saving you time and effort.
Chill dough quickly: Place the dough in the freezer for a few minutes instead of the fridge to speed up chilling.
Cut multiple cookies: Use a large cookie cutter to cut multiple cookies at once, reducing the time spent on shaping.
Batch baking: Bake multiple baking sheets of cookies at the same time to maximize oven usage.

Gluten-Free Gingersnap Stars
Ingredients
Main Ingredients
- 2 cups Gluten-free flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.75 cup Coconut oil, melted
- 1 cup Brown sugar
- 1 unit Egg
- 0.25 cup Molasses
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the gluten-free flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- In another bowl, mix the melted coconut oil and brown sugar until well combined. Add the egg, molasses, and vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll out the dough on a lightly floured surface to about ¼ inch thickness. Use a star-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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