Soft and super tasty, these Iced Ginger Snap cookies are easy to make.



  • 3 cups rice flour
  • 3/4 cups (dark) brown sugar, packed
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 TB tapioca flour
  • 1 tsp. xanthan gum
  • 1/4 tsp salt
  • 1 TB ginger, ground
  • 1 3/4 tsp cinnamon, ground
  • 1/4 tsp cloves, ground
  • 6 TB butter
  • 1 large egg
  • 1/2 cup molasses
  • 2 tsp. vanilla extract

Mix the dry ingredients first, then blend in the moist/wet ones. You can use a blender but I mixed mine by hand. Let rest 1 hour, at room temp like my Mom used to, or just dive right into making cookies like I always do. Roll dough into small 1 inch balls and press flat – about 1/4 inch thick – onto a greased cookie sheet. Bake at 375 degrees for 7-10 minutes.


  • Approximately 2/3 cup confectioner’s sugar
  • Approximately 3 TB water**

Mix water and confectioner’s sugar, mashing out any lumps from the sugar. Icing should be thin. I used an icing press and just let the icing run through the tip while I swirled it on.

**If you’re picky about flavor, add a dash of salt and a teaspoon of vanilla to the icing, but I don’t like the way vanilla turns the icing off-white, so I didn’t.