Soft-bite Classic Ginger Snaps
gluten free | Holiday Favorite | Freezes well
These Soft-Bite Ginger Snaps are mouthwatering, indulgent, and a fun twist on the classic ginger cookie. They’re thin, buttery, and lightly sweetened with brown sugar. And with a splash of vanilla extract, every flavor feels elevated.
The warm spice blend—ginger, cloves, and nutmeg—pairs beautifully with rich molasses. Each cookie turns out tender, gooey, and pull-apart soft. They almost melt in your mouth, yet still offer a little crunch around the edges. Pure magic.
Pro Tip :As soon as they come out of the oven, add a sprinkle of sugar. It gives the ginger snaps that signature sparkling finish and a touch of texture.
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Pro Tip: To get that perfect soft bite, slightly underbake the cookies and let them cool on the baking sheet. They’ll finish setting while staying tender in the center.
If you bake these Soft-Bite Ginger Snaps, tag me or follow along on Instagram @whitesparrowfoodco for more gluten free cookie inspiration, holiday baking ideas, and cozy kitchen tips!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Soft-Bite Classic Ginger Snaps (Gluten-Free)
- Total Time: 23 minutes
- Yield: 24 1x
- Diet: Gluten Free
Description
Soft-bite gluten-free ginger snaps with molasses, warm spices, and a light crunch. A tender, pull-apart cookie perfect for holiday cookie boxes.
Ingredients
- 1 1/4 cups gluten free flour blend
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cup salted butter, softened
- 3/4 cups light brown sugar
- 1/4 cup molasses
- 1 large egg, room temperature
- 2 teaspoon vanilla extract
- 2-3 tablespoons granulated sugar – for garnish, if desired
Instructions
- Preheat your oven to 350F. Arrange parchment paper on 2 baking sheet trays and set a side.
- Mix together in a medium sized bowl, the flour, baking soda, salt, ginger, cloves and nutmeg. Whisk gently to combine.
- Using a stand mixer, whip the butter and brown sugar together on medium speed for 1 minute. Scrap down the sides and whip in the molasses for 10 seconds on medium speed.
- Mix in the egg and vanilla extract until just combine.
- Add 1/3 of the flour mixture into the mixing bowl and blend on low until just combine. Repeat 2 more times until all the flour is combine into the cookie batter. Only mix the batter until you don’t see any more flour.
- Using a 1 teaspoon cooking scoop or spoon out 9 cookies per baking sheet. Bake each baking sheet for 8 minutes. Promptly remove the cookies from the oven and tap the baking sheet tray on your countertop to flatten the cookies. Sprinkle the cookies with sugar, if desired. Let the cookies cool slightly for 2 minutes on the baking sheet tray before removing and placing them on a wire rack to cool completely. Repeat until all the batter is baked into cookies.
- Prep Time: 15
- Cook Time: 8
- Category: baking
- Method: oven
- Cuisine: dessert
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