Now, Why This Recipe and What Makes It Special?

I’ve been wanting a ginger snap that actually works with the way I bake now gluten-free, gum-free, and soy-free. I didn’t want anything that spreads or melts into shapes I didn’t choose. I wanted a cookie that stays put, stays clean around the edges, and gives that actual “snap” when you break it. This one finally did that. Once I rolled the dough thinner and baked it long enough, it became exactly what I wanted, it’s crisp, lightly spiced, and honestly just a really solid ginger snap without the heaviness of molasses.

What I also like is that these cookies decorate really nicely. They don’t puff and the icing sits smoothly on top. They look clean and modern, which I personally prefer, and the flavor isn’t overwhelming. It’s honestly very easy to put together, especially during the holidays.

Lessons Learned

The biggest thing I learned is that thickness changes everything. When I rolled the dough at a quarter inch, the cookies came out soft in the center. Not bad, just not what I wanted. Once I switched to an eighth of an inch, they crisped up the way a ginger snap should. I also realized cassava flour needs a little extra time to dry out in the oven. The two-temperature bake made a huge difference.

And honestly, you can’t judge these cookies right out of the oven. Cassava always finishes setting up as it cools, so they firm up more once they’re completely cooled. After that point, the texture is exactly what you want from a ginger snap.

How to Make It Your Own

This recipe already has a good flavor on its own, but you can adjust it however you like. If you like more warmth, bump up the ginger a little. If you want something brighter, a little orange zest works really well. And decorating is completely up to you. I did the half-and-half look because it’s clean and straightforward, but you can use whatever colors or patterns you have in mind. The cookie itself is simple enough that it works with anything or on it’s own.

Pro Tip:
Don’t skip the cooling time. Letting them sit on the rack makes a big difference in the final texture.

Summary Notes:

This recipe ended up being exactly what I hoped it would be, clean flavor, and no spreading. Rolling the dough thinner and baking it long enough made all the difference. The cookies stay crisp under icing, they decorate easily, and they actually taste better the next day. It’s a straightforward ginger snap that fits perfectly into gluten-free, gum-free baking without feeling complicated.

Tried it? Let us know how it went in the comments below.