Go Back

Gingerbread Snickerdoodle Cookies

Warm-spiced, buttery and pillowy soft, these gingerbread snickerdoodle cookies are a must for the holiday season. They have the trademark flavors of gingerbread plus the iconic tang of a classic snickerdoodle. No refined sugars, gluten or grains either.

Course Dessert, Treats
Cuisine Gluten-free, Grain-free
Keyword ginger snickerdoodles, gingerbread snickerdoodles, gingerdoodles, gluten-free Christmas cookies
Prep Time 45 minutes
Cook Time 11 minutes
Servings 24


  • 1/2 cup grass-fed butter, softened
  • 1/3 cup coconut sugar, plus an extra 3 Tbsp for rolling
  • 1 large egg, preferably pasture-raised, room temperature
  • 3 Tbsp blackstrap molasses
  • 2 cups blanched almond flour
  • 2 Tbsp arrowroot starch
  • 1 tsp non-irridated cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp + 1/4 tsp ground ginger
  • 1 tsp ground cinnamon, plus an extra 1 tsp for rolling
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves
  • 1/8 tsp nutmeg


  1. Preheat oven to 350 degrees F. Line two baking sheet with parchment paper or a non-slip baking mat and set aside.

  2. In a stand mixer on low, cream together the softened butter and 1/3 cup coconut sugar for 2 minutes. Then, add the molasses and egg and mix again for another minute, scraping down the sides as needed.

  3. In a separate bowl, mix together the blanched almond flour, arrowroot starch, cream of tartar, baking soda, sea salt, ginger, cinnamon, allspice, clove and nutmeg. Then, add to the mixing bowl with the wet ingredients. Mix on low until just incorporated, scraping down the sides and remixing, as needed. Careful not to overmix.

  4. Cover dough and chill in refrigerator for 30 minutes.

  5. Remove dough from fridge. Scoop dough into tablespoon-size amounts and roll into balls. In a shallow bowl, mix together the extra 3 Tbsp of coconut sugar and 1 tsp of cinnamon. Carefully roll each dough ball into the cinnamon sugar mixture and place on prepared baking sheets. Gently flatten dough with bottom of a glass or the palm of your hand.

  6. Bake in prepared oven for 9-11 minutes or just until edges are slightly browned, but centers are still soft (they may have some cracks too, which is fine). Cool on baking sheet for several mintues before transferring to a cooling rack. Store in airtight container.