Ginger Snaps

Ginger Snaps
Ginger snaps

Gluten Free

Can be Dairy Free

Can be made dairy or parve, crisp or soft

I made these crisp, and put the extras in the freezer. I’m planning to use these cookies to make the crust for my next gluten free chèvre cheesecake. One recipe made about 2.5 dozen cookies.

Modified only very slightly from the wonderful recipe I found online. Please go to the original recipe and leave a comment for the author there, if you make these:


  • 12 Tablespoons butter (1 ½ sticks) room temperature (170 grams) (Dairy), or 12 Tablespoons of Miyokos Vegan Butter (with salt)(Dairy free)
  • ¾ cup granulated sugar (150 grams), plus about ¼ cup more for rolling the cookies
  • ¼ cup light brown sugar (50 grams)
  • 1/3 cup unsulphured molasses NOT blackstrap (113 grams)
  • 1 large egg
  • ½ teaspoon fine salt
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 ¼ cups gluten-free baking flour with Xanthan gum (see notes) (335 grams)


  1. Put the room temperature butter, ¾ cup granulated sugar and light brown sugar in the bowl of a stand mixer and beat with flat-edged beater on medium-high speed until light and fluffy, about 2 minutes.
  2. Add the molasses and egg and beat until combined.
  3. In a separate medium bowl, combine the salt, baking soda, ginger, cinnamon, cloves, and gluten-free baking flour and whisk together to be sure there are no lumps. It’s great to sift it if you have a sifter.
  4. Add the flour mixture to the mixer a few spoonfuls at a time, mix on medium-low speed until combined. Scrape down the sides of the bowl and mix for another 30 seconds or so.
  5. Cover the bowl of dough with plastic and refrigerate for at least 30 minutes (and up to 3 days). (If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking for the right texture.)
  6. Preheat the oven to 350°F. Line 2 baking sheets with a silicone baking mat or parchment paper.
  7. Place the extra sugar for rolling in a shallow dish. Scoop the dough into 1 ½ Tablespoon-sized balls (30 grams). Roll each ball in sugar before placing far apart on the baking sheet. Place 6 cookies at a time on each sheet.
  8. For crispy cookies, 14 minutes worked well. For chewy cookies, 12 minutes. But each batch cooks differently so watch to be sure they don’t get too brown.
  9. Let cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely. Enjoy!
  10. Store the cookies in an airtight container at room temperature for up to 5 days, or freeze until ready to use for a cheesecake crust.


  • Flour: I used Cup4Cup for dairy cookies, and it was great. For parve, I used Bob’s Red Mill All Purpose Flour and added ½ teaspoon Xanthan gum to the flour mix, and it was good. I think I’ll try 3/4 tsp next time.
  • 7/14/23 Rolled the cookies in Demerara Sugar and that adds a little sparkle and crunch.


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