Looking for a tasty cookie recipe? These candied ginger snap cookies are super easy to make! Keto, Paleo, low-carb, gluten-free, grain-free, dairy-free.

COOOOKIES!

Last week, I made this incredibly delicious candied ginger recipe. I’m someone who enjoys a mild ginger flavor, but sometimes ginger can be SPICY on it’s own. Talk about a burst of flavor.

But add ginger and sweetener together? Now that’s the recipe for a happy Deanna! So after I felt compelled to make the candied ginger, I knew I needed a tasty recipe to add it to. That’s when the idea for these candied ginger snap cookies came to me!

What I like most about this recipe is how easy and customizeable it is. Do you like your ginger cookies soft and fluffy? Or hard and crunchy? You can accomplish either by simply changing the thickness of the cookie and the cook time. It’s seriously that easy!

Ready for some sweet and spicy bites of heaven?

For an optimal burst of ginger flavor, I do highly recommend making this candied ginger recipe first.

No worries if you don’t have time, I have provided an option in the recipe card to replace this with additional powdered ginger. Just know that it plays a key role in the overall taste of the cookie.

You’ll want to chop up some of the candied ginger and set it aside while we make the actual cookie!

For the dry ingredients, you’ll need blanched almond flour, coconut flour, granulated sweetener, cinnamon and powdered ginger. Mix them all together in a bowl.

For the wet ingredients, you’ll need eggs, molasses, room temperature butter and apple cider vinegar. Mix them all together in a second bowl, until the egg is well-incorporated.

Mix half of the wet ingredients into the dry ingredients, making sure to stir fully before adding the second half.

Once the dry and wet ingredients are all mixed, you should be left with a nice smooth dough that can be easily rolled out into balls. You may need to mix it a bit by hand to make sure the butter and eggs are fully incorporated.

Roll out into 10-12 evenly-sized balls, and then flatten into cookie shapes. Sprinkle some of the candied ginger on top, and gently press it down into the top of the cookies. Bake in a preheated oven.

Check below for the timing depending on how crispy you like them. If you want extra crispy cookies, be sure to press them really thin on the baking sheet!

I want my cookies really soft, how do I do that?

Make sure you keep them nice and thick when you place the dough onto the baking sheet. The cookies in the photos above were very soft and fluffy, so I suggest you keep them about this thick (1/2 inch thick or so).

Also, be sure you cook them on the shorter end of the time listed. 12-14 minutes should be good, depending on your oven. Know they will harden a bit as they cool.

I want my cookies crispy, like ginger snaps usually are, how do I do that?

Make sure you make your cookies nice and thin, so that they cook more quickly and thoroughly, especially in the middle (1/4 inch thick or so).

Also, be sure to cook them a little longer. You might want to watch closely here, because the timing depends on your oven and the thickness, but generally speaking, 15-18 minutes usually works for most people.

If you give these candied ginger snap cookies a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!