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    Home » All Recipes

    Author: Donna | Published: Sep 27, 2021 | Modified: Sep 27, 2021

    Crispy Gingersnap Cookies Without Molasses

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    A stack of ginger cookies

    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.

    Gingersnap cookies without molasses stacked high on some parchment paper with a few spare cookies scattered in the background
    How crispy your cookies get will depend on how big you make them.

    Crispy Gingersnap Cookies Without Molasses

    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.
    Overhead ingredient shot of ingredients needed for homemade gingersnap cookies without molasses
    Have your ingredients ready before starting to make baking easy.

    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.

    Crinkly fresh baked gingersnap cookies on a piece of parchment paper
    Don't you love that signature crinkle you get down the middle of a gingersnap cookie?

    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.

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    Collage of the steps required to make homemade crispy gingersnap cookies: mix dry ingredients with wet, roll into balls, roll in coconut sugar and bake until crispy

    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.

    Baked gingersnap cookies on a piece of parchment paper
    Using rice malt syrup helps to make the cookies hard and crispy.

    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.

    A plate of coconut sugar and unbaked gingersnap cookie dough balls being rolled in the sugar.
    Rolling the cookie dough balls in some coconut sugar prior to baking gives the cookies a great sugary crunch on the outside.

    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.

    A stack of gingersnap cookies on a piece of baking paper
    Allow the cookies to cook completely before storing in an airtight container.

    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.

    Baked ginger cookies on a piece of parchment paper
    No need to press the cookies down before baking, they will naturally flatten as they bake.

    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

    A stack of baked ginger cookies on a piece of parchment paper

    Crispy Gingersnap Cookies Without Molasses

    If you have been looking for a fantastic crispy gingersnap cookie 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 gingersnap craving hits.
    4.97 from 33 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 12 mins
    Course Cookies
    Cuisine Anytime
    Servings 18 cookies
    Calories 127 kcal

    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

    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:
    If you want to freeze your cookies, I find it is better to do so while they are raw/unbaked:
    • 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.
    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:
    If you made too many cookies and want to freeze them before they turn 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.

    Nutrition

    Calories: 127kcalCarbohydrates: 20gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 186mgPotassium: 17mgFiber: 1gSugar: 8gVitamin A: 158IUVitamin C: 1mgCalcium: 9mgIron: 1mg
    Keyword gingersnap cookies, gingersnap cookies without molasses
    Tried this recipe?Let us know how it was!

    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.

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    Reader Interactions

    Comments

    1. nancy says

      February 15, 2022 at 9:20 am

      this recipe is wonderful, quick and easy ! You had me at no chilling

      Reply
    2. Jeannie says

      February 14, 2022 at 7:42 pm

      love that spice coming from the ginger and all the flavors in these cookies especially the Cinnamon.

      Reply
    3. Sachiko Goodyear says

      October 11, 2021 at 7:43 am

      Oooh these were so good!

      Reply
    4. Sarah says

      September 30, 2021 at 12:19 pm

      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!

      Reply
      • Donna says

        October 05, 2021 at 7:56 am

        Exactly, it is pretty hard to find here in Aus, which was one of the reasons I wanted to try using something else.

        Reply
    5. Allyssa says

      September 29, 2021 at 8:39 pm

      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!

      Reply
      • Donna says

        September 30, 2021 at 10:57 am

        So glad you enjoyed Allyssa!

        Reply
    6. Allison says

      September 29, 2021 at 3:52 pm

      Cookies with spices are always the best!

      Reply
      • Donna says

        October 05, 2021 at 7:57 am

        Totally agree!

        Reply
    7. Sylvie says

      September 28, 2021 at 10:34 am

      I love that these are made without refined sugar! A great healthier cookies alternative that is still super yummy!

      Reply
    8. Sherry says

      September 28, 2021 at 12:25 am

      My family loves your ginger snap cookies!! The healthy alternatives make this recipe even better!!

      Reply
    9. Jennifer says

      September 27, 2021 at 10:24 pm

      Love these cookies!

      Reply
    10. Mandy says

      September 27, 2021 at 4:34 pm

      These look delicious, I’m going to make them this week, my family will love them!

      Reply
    11. Cindy says

      September 27, 2021 at 1:27 pm

      I think this is my new favorite ginger snap recipe!

      Reply
    12. laura says

      September 27, 2021 at 12:13 pm

      Fabulous recipe, I love the healthy ingredients!! Perfection!!

      Reply

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    Hello and welcome, I'm Donna!

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    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    Summer Salads

    • Zesty Heirloom Tomato and Nectarine Salad
    • Avocado Chicken Salad Recipe with Passion Fruit Vinaigrette
    • Lightened Up Creamy Pasta Salad
    • Summer Stone Fruit and Spinach Strawberry Pecan Salad

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