These gluten- free and dairy-free Ginger Snap Cookies are crispy on the edges with a soft center. They are made with molasses, brown sugar, and the perfect blend of warm spices. The perfect holiday cookie!
I feel like it isn’t truly the holiday season without some Ginger Snap Cookies! The combination of spicy ginger and sweet molasses just oozes warm and cozy. Exactly what you need in your holiday cookies. So get your ingredients and let’s get baking!
Ginger Snaps Ingredients
- egg – helps bind all the ingredients together
- coconut oil – Helps keep the cookies moist. You can sub with butter if you want.
- coconut sugar – used to sweetened the dough. You can use light brown sugar or a sugar free option.
- molasses – a must for this recipe! It also lends warmth to this holiday cookie.
- cinnamon – such a warm, cozy spice!!
- all spice, ginger, cloves – add in all those spices!
- vanilla extract – always need a dash of vanilla in any baked good!
- baking soda – this helps your cookie rise
Key Ingredients:
Molasses: Using a dark molasses will allow you to get that soft, rich flavor.
Spices: Use high quality, ginger, cloves, and cinnamon. These cookies would be nothing without their spices, so avoid using any old or stale spices!
How to get Chewy Ginger Molasses Cookies
- Your Spices – I am using ginger, cinnamon, nutmeg, and ground cloves to get that warm and cozy aroma. So festive!
- The molasses and brown sugar (if you choose to use) adds moisture to keep them soft and chewy.
- Chilling the dough for 30 minutes will help keep the cookies thick.
- The rich flavor comes from the sugar, molasses and a few spices. I would use the dark molasses instead of the light.
- Slightly underbaking your Ginger Snap Cookies can help keep them softer.
Expert Tips
- Whisk your dry ingredients together. If you just throw the dry ingredients into your mixing bowl, the spices and flours won’t be evenly dispersed.
- If your dough is a little too sticky to form into balls, you can place your mixing bowl in the fridge for a a few minutes or a half hour.
- Use a medium size cookie scoop ton make sure your dough is even and your cookies come out the same size!
- Keep your ginger snap cookies in an airtight container or bag at room temperature for up to 5 days.
More Holiday Recipes on the Blog:
If you make these Ginger Snap Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.
Ginger Snap Cookies
Ingredients
- 1 egg
- 1 tsp vanilla extract
- 3 tbsp melted coconut oil
- 2 tbsp molasses
- 2/3 cup coconut sugar
- 1 cup gf all purpose flour
- 2 tbsp gf all purpose flour
- 1/2 tsp all spice
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp baking soda
Topping
- 1/3 cup cane sugar
Instructions
- Preheat oven to 350F.
- In a large bowl beat the egg, softened coconut oil with sugar until smooth. Add the vanilla, coconut oil, and molasses and continue to beat until well incorporated.
- Slowly fold in the flour mixture and mix until no flour clumps remain.
- Pour your cane sugar or coconut sugar in a small shallow bowl. Using a medium-large cookie scoop, scoop the dough and roll it into balls in between your hands. Roll the ball in the bowl with the sugar to coat.
- Place the cookie dough ball on a baking sheet lined with parchment paper about 2 inches apart. Bake for 13 – 15 minutes until the edges are dark brown and crispy. Let cool before eating!
