Ginger ‘Oh Snap’ Unleavened Bread

My mother’s favorite cookies are gingersnaps. When I was a child, she’d buy a box to enjoy to herself, warning my siblings and I not to even think about getting any. Judah mothers are one of a kind indeed! Every now and then however, she’d slide her perfect molasses colored hand into the orange and brown box, and hand over one of her cherished treats. It was her way of showing us kindness, and introducing us to delicious flavors to expand our taste buds. She is who I had in mind when I created this unleavened bread recipe.

Packed with ginger flavor and a couple unsuspecting notes, this yummy treat will be in our unleavened bread rotation for years to come, Lord willing.

Please note, using the ginger snap crumble for the topping does makes this recipe leavened. You can make your own cookies and remove the leaven to make the recipe completely unleavened. You can also take a small piece from the cake and crumble up for the topping. I recently did so, and it was lovely, AP!


  • 2 cups brown sugar

  • 1.5 sticks of butter, softened

  • 2 eggs

  • 4 tablespoons Molasses

  • 2.5 cup flour

  • 1 cup almond milk

  • 3 tablespoons crystallized ginger

  • 1/2 cup Heath milk chocolate English toffee bits

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon vanilla extract

  • Store-bought cream cheese frosting

  • 4 -5 Gingersnaps, crumbled for topping


  • In a large bowl or mixer, cream together the butter and brown sugar until smooth. This takes some time so be patient. You want the sugar to be completely incorporated, with a cookie batter consistency.
  • Beat in the eggs, molasses and vanilla extract.
  • Combine the flour, ground ginger, cinnamon, and ground clove.
  • Slowly add flour mixture and almond milk, alternating equals portions, until both ingredients are gone.
  • Fold in crystallized ginger and toffee bits until fully incorporated.
  • Oil a pan (I used a disposable 9 x 16 inch pan), and preheat your oven for 350 degrees.
  • Cook for 45-50 minutes. Check doneness at 45 minute mark with a toothpick to ensure you don’t bake too long. The last time I made this, 50 minutes was perfect. Everyone’s oven is different, so be sure to use the toothpick test to be sure.
  • Remove from oven and allow to cool.
  • Top cream cheese frosting and sprinkle crumbled gingersnaps on top. Enjoy!!

I used a store bought cream cheese frosting, as I was a bit short on time this week, and need to dedicate my energy elsewhere. It tastes delightful nonetheless. LW I share a homemade frosting soon.


  1. Elizabeth Israel

    I’m excited to try this! Ginger snaps are a personal favorite of mine as well. I’d been toying with the idea of creating an ULB recipe myself but I’ll try yours out first! Looks like you’ve saved me the trouble!! Lol! APTTMH sis for your willingness to share your story (which by the way I really enjoyed) and your recipe. That’s more often than not a rarity in Israel ! Shalom!

    • This site is all about us teaching, learning and sharing good things together. Please share any recipes, tips or information you’ve gained throughout life that will help us all increase the peace in our homes and everyday lives! There is a wealth of information among us, and we are commanded to come together to share it. Let me know how you like the recipe. I pray you enjoy. Love you much! Shalom!!

  2. Sadie Israel

    Shalom princess JuJu, AP’s I’m excited to try this recipe. I’m always looking for new tasty recipes to try out. My lords enjoys ginger snap cookies too. So I’m really excited because I am a princess that enjoys pleasing her lord🙌🏾🕎😉💃🏽

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