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Ginger Snowcap Cookies


Ginger Snowcap Cookies

Soft and rich with warm spices and molasses, these snowcaps take a seasonal classic to new dairy-free heights.

These ginger cookies are soft and cake-like, which makes them perfect for after-dinner coffee or tea. A generous powdering of powdered sugar makes them perfect for the winter holidays, when snow-capped cookies are the order of the season! For a vegan variation, substitute the eggs with 4 eggs of Egg Replacer. These will keep for up to 3 days in an airtight container.

If you prefer, you can opt to ice your ginger cookies instead of dust them in powdered sugar. Vanilla Icing and Royal Icing both work as great accompaniments to these soft cookies. Just try not to over-ice your cookies as they are already sweet enough!

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: About 36 Cookies


  • 5 ½ cups all-purpose flour
  • 1 t. baking soda
  • 1 ½ t. baking powder
  • 2 T. ground ginger
  • 1 T. ground cinnamon
  • 1 t. nutmeg
  • 1/8 t. salt
  • 1 cup dairy-free soy margarine, such as Willow Run or another butter substitute
  • 1 ½ cups packed dark brown sugar
  • ¾ cup blackstrap molasses
  • ¼ cup honey, maple syrup, or agave syrup
  • 2 eggs, lightly beaten
  • Powdered sugar, for dusting


1. Preheat oven 350 F. Line two large baking sheets with parchment paper. Set aside.

2. In a medium sized mixing bowl, combine flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg and salt. Set aside.

3. In a large mixing bowl, cream the margarine and brown sugar with a hand mixer or standing mixer with paddle attachment until fluffy, about 4 minutes. Add molasses and honey (or maple syrup or agave, if using) and beat well on high, about 2 minutes. Add in eggs, one at a time, and beat until well combined.

4. With your hands or two spoons, make 2" round balls of dough and place them at least 2" apart from one another on the parchment lined baking sheets until all of the dough is used (depending on the sizes of your pans, you may have to bake more than one batch). Press the tops of the cookies with the backside of a fork to flatten slightly.

5. Bake the cookies for about 15-20 minutes, or until lightly golden brown. Remove the pans from the oven and allow the cookies to cool for about 10 minutes on the pans. Using a spatula or your hands, carefully place cookies one at a time top-side-down in the powdered sugar to coat generously. Serve warm or at room temperature.

**This recipe as written is suitable for dairy-free and lactose-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients.

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