Crispy Gingersnap Cookies Without Molasses

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

4.98 from 34 votes

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.

Prep Time5

Cook Time12

Course: Cookies

Cuisine: Anytime

Keyword: gingersnap cookies, gingersnap cookies without molasses

Servings: cookies

Calories: 127kcal

Equipment

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