If you have been craving crispy gingersnap cookies without molasses then you have come to the right place. They are super easy to make, require no chilling of the dough, and are simply delicious. Perfect for the Holiday season, or anytime a ginger cookie craving hits.
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Crispy Gingersnap Cookies Without Molasses
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Who doesn't love gingersnap cookies?
Good news: these little crispy bites are super easy to make at home, and are actually quite versatile when it comes to the ingredients needed.
These cookies are:
- Free from molasses;
- Free from refined white sugars (they are not sugar-free, we still use coconut sugar so please keep that in mind);
- Egg-free;
- Freezer friendly;
- Cripsy on the outside;
- Easily made ahead of time and baked when needed, perfect if you like to have cookie dough in the freezer for unexpected visitors;
- Easily made vegan and/or dairy-free by simply substituting the butter with a vegan butter instead;
- Do not need chillng of the dough before baking.
These cookies can be made thin and crispy all over if you make a smaller cookie dough bite prior to baking, or crispy on the outside and chewy on the inside if you make a larger cookie dough bite.
The choice is yours!
Get that hot chocolate or cup of tea ready because you are going to be wanting to do some cookie dunking very soon.
Instructions and Tips
There is nothing complicated about this recipe, but I do have a few tips and tricks to make sure you get the best out of your cookies.
- Cream together the butter and sugar with a handheld electric mixer or stand mixer until it is smooth and creamy. This is really important to make sure your cookie dough is airy and fluffy.
- Add in the wet ingredients such as vanilla and rice malt syrup and mix again until fully incorporated. Doing this before adding the dry ingredients helps everything come together better.
- Add in your dry ingredients such as flour, baking soda, salt and spices slowly. It may seem like there are too many dry ingredients, but adding them slowly allows everything to incorporate without needing to overwork the cookie dough batter.
- Use an ice cream scoop or a tablespoon sized measuring spoon to scoop balls of gingesnap cookie dough onto a greased baking sheet. This will help to make sure your cookies are uniform and consistent in size, which in turn means they will all bake at the same rate and have a similar consistency.
- Roll the cookie balls in coconut sugar prior to baking. This will give you a nice crispy layer of coconut sugar on the outside of the cookie once it has been baked.
- Bake the cookies on the middle rack of the oven. Baking on the middle rack will ensure your cookies don't burn on the bottom.
- Move to a cooling rack until cooled. You need to allow these cookies to cool completely in order to become crispy. If you eat them too soon (i.e. while they are still warm) they will be more soft and chewy than crispy. The cookies will harden up as they cool, so do not be concerned if they are not crispy straight away on being removed from the oven.
Coating the unbaked gingersnap cookie dough balls in coconut sugar before baking gives you a lovely crispy texture on the outside of the cookie once baked.
The Rice Malt Syrup
Instead of using molasses, which is what is traditionally used in gingersnap cookies, we are going to use a rice malt syrup.
This has the same sticky consistency as molasses and has a similar flavor profile.
The reason I like to use rice malt syrup here is that it really lends itself well to hard and crispy cookies, while still giving that signature sweetness.
You can sub in some honey if you would prefer, or if that is what you have on hand (but be mindful, if you are wanting the gingersnap cookies to be vegan, then honey is not a good substitute).
Honey also tends to be more expensive.
The Coconut Sugar
Similarly, coconut sugar has an almost caramel-like flavor profile when used in baking, which is why we use it here.
It gives a great sweet crunch to the outside of the cookies when they are rolled in it prior to baking.
You can replace the coconut sugar with brown sugar if you would prefer, however, be mindful that brown sugar is more heavily processed than coconut sugar if that is something that concerns you.
Storage and Freezer Tips
Storing:
Gingersnap cookies will last about 3-4 days in an airtight container at room temperature, or about 4-7 days if kept in the fridge.
I find glass containers tend to be better for keeping crispy cookies crispy.
Freezing Raw/Unbaked Gingersnap Cookie Dough:
If you want to freeze your cookies, I find it is better to do so while they are raw/unbaked.
To do this:
- Arrange the cookie balls in a single layer on a baking sheet or tray small enough to fit into the freezer;
- Pop into the freezer;
- Remove when frozen and transfer to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.
Freezing them in this way prevents the unbaked cookies from sticking together.
When it comes time to use them, bake the cookie dough balls from frozen.
Freezing Baked Cookies:
If you made too many cookies and want to freeze them before they go off, then you can freeze them using the same method as above.
Simply remove from the freezer when you are ready to eat and allow to thaw.
Note: crispy cookies tend to lose a bit of their crispiness once frozen and thawed, so they will not have the same snap as they did prior to freezing.
FAQ's
Can I use fresh ginger?
Yes, you can.
Ground ginger is more concentrated than fresh ginger, so you will need to use more fresh ginger if that is what you choose.
The rule of thumb is to use 1 teaspoon of fresh ginger for every ¼ teaspoon of ground ginger being used.
Can I use coconut or almond flour instead?
I have not tried using an alternative flour for these cookies.
If you do decide to try, please be mindful of the conversions. I.e. you will need a lot less coconut flour than regular flour.
Can I use brown sugar or regular sugar instead of coconut sugar?
Brown sugar can be used in gingersnap cookies if you prefer.
White sugar could be used, but the cookies will not taste as rich so it is not recommended.
Can I use molasses or honey instead of rice malt syrup?
Yes, you can.
Do I need to press my cookies down before baking them?
No, they will naturally flatten out while they are baking.
More Delicious Homemade Cookie Recipes
Now is time time to make ALL of the cookies.
Check out these other homemade cookie recipes after you have polished off the gingersnaps!
- Pecan Dark Chocolate Oatmeal Cookies
- Easy Chocolate Peppermint Almond Flour Cookies
- Goji Berry and Coconut Flour Chocolate Chip Cookies
- Chocolate, Pecan, and Pomegranate Healthy Oatmeal Cookies Recipe
- Healthy Oatmeal Cookies from Beaming Baker
Happy Eating.
xx
Recipe
Crispy Gingersnap Cookies Without Molasses
Equipment
- Stand Mixer
Ingredients
- ½ cup butter softened (sub vegan butter for vegan/DF)
- ½ cup coconut sugar
- ⅓ cup brown rice malt syrup
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour
- ½ tablespoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup coconut sugar for rolling
Instructions
- Preheat oven to 350˚F (175˚C) and line two baking sheets.
- In a mixing bowl cream together the butter and coconut sugar with a handheld electric mixer until it is smooth and creamy. Alternatively, use a stand mixer.
- Add in the rice malt syrup and vanilla and beat well again until fully incorporated. It should be a smooth mixture.
- In a separate bowl combine the flour, baking soda, salt, and spices.
- Slowly add the dry ingredients to the wet ingredients, gently stirring until the mixture is incorporated. It may seem like there are too many dry ingredients, but they should come together eventually.
- Use an ice cream scoop or a tablespoon-sized measuring spoon to scoop balls of the gingersnap cookie dough onto a greased baking sheet. Use your hands to roll the scooped cookie dough into evenly sized balls.
- Spread the coconut sugar onto a plate and roll the balls in the coconut sugar to coat. Transfer back to the lined baking sheet. Repeat with the remaining dough.
- Bake the cookies for 11-12 minutes on the middle rack of the oven.
- Remove from the oven and allow to cool slightly before transferring to a wire cooling rack. Allow the cookies to cool for at least 15 minutes. They will become more crispy as they cool.
Notes
- Arrange the cookie balls in a single layer on a baking sheet small enough to fit into the freezer;
- Pop into the freezer;
- Remove when frozen and transfer to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Sachiko Goodyear says
Oooh these were so good!
Sarah says
Can't go wrong with ginger snaps! Molasses isn't always easy to get hold of depending on where you are in the world, these are a great alternative. Love the use of rice malt syrup as an alternative!
Donna says
Exactly, it is pretty hard to find here in Aus, which was one of the reasons I wanted to try using something else.
Allyssa says
This is really tasty and super easy to make! Thank you so much for sharing this amazing recipe! Will surely have this again! Highly recommended!
Donna says
So glad you enjoyed Allyssa!
Allison says
Cookies with spices are always the best!
Donna says
Totally agree!
Sylvie says
I love that these are made without refined sugar! A great healthier cookies alternative that is still super yummy!
Sherry says
My family loves your ginger snap cookies!! The healthy alternatives make this recipe even better!!
Jennifer says
Love these cookies!
Mandy says
These look delicious, I’m going to make them this week, my family will love them!
Cindy says
I think this is my new favorite ginger snap recipe!
laura says
Fabulous recipe, I love the healthy ingredients!! Perfection!!