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  • Preeti Shridhar

Ginger Snap Cookies

These gingersnap cookies are easily the most festive of all holiday cookies! They are a warm, cozy cookie, perfect with a cup of coffee or tea.

They have a crisp exterior but a soft and chewy centre.

Bake them for 15-18 minutes at 180 degrees Celsius . The longer you bake, crispier ,they will get. I baked them for 18 minutes.

Those of you are a regular at my blog, would know, that I don't bake with white sugar. Hence I tried these cookies first with raw sugar, but as my raw sugar wasn't very fine granulated, I didn't get the desired texture. So I had to order castor sugar. I got perfect results with a combination of castor sugar and soft brown sugar.

If you are a fan of ginger, like me, then, you can reduce the quantity of ground ginger and add some freshly grated ginger.

These cookies have a perfect balance of spices and sugar.

Wishing you all a Merry Christmas

I am part of a blogger group on Facebook

"Shhh Cooking Secretly Challenge".

This is a fun group, where every month a theme is given by one member...then all the members are divided into groups of two. Now these two partners give each other two secret ingredients based on the theme. Then each member prepares a dish using these two secret ingredients and posts the pic on the group without naming the dish. Others are asked to guess the ingredients. It's so much fun. You are challenged to create something new. You interact with so many members and make some wonderful friends.

This month's theme Christmas Bakes was given by the admins of the group Mayuri Patel and Renu Agarwal Dongre.

Mayuri is a very talented blogger. Her blog Mayuri's Jikoni has recipes from around the globe. Mayuri made Clementine Cookies for this challenge

I admire Renu for multi tasking. She has a full time job and is mother to two growing up kids. She still finds time to blog because she is passionate about it. One does find time for one's passion. I love her blog Cook with Renu. Egless Rava Cake, done by Renu has a wonderful texture.

My partner for this month's theme is Rafeeda A R. She calls herself a lazy cook but trust me, her recipes belie that. Check out her blog the big sweet tooth for amazing desserts.

I have bookmarked her Ultimate Chewy Brownies.

She gave me molasses and ginger as secret ingredients. I made these amazing Ginger Snap Cookies, while she made this delectable Kerala Plum Cake with the secret ingredients cloves and dried papaya that I proposed to her.

Some other cookies you may want to try


All Purpose Flour 290 gms

Flaxseed Powder 2 tbsp

Water 6 tbsp

Butter 150 gms room temperature

Dark Brown sugar 75 gms

Castor Sugar 75 gms

Unsulphured Molasses 80 gms

Baking soda 1/2 tsp

Salt 1/4 tsp

Ginger Powder 2 1/2 tsp

Cinnamon Powder 1 tsp

Ground Cloves 1/2 tsp

Castor sugar 50 gms for rolling


  1. Preheat oven to 350°F.

  2. Line a baking sheet with parchment paper and set aside.

  3. Mix foaxseed powder and water and keep it aside.

  4. Sift all the dry ingredients and keep aside.

  5. Beat butter for one minute using your hand mixer.

  6. Tip in both the sugar and beat for 3 -4 minutes till you get a soft, light and pale mixture.

  7. Now add flaxseed water mixture and molasses.

  8. Beat for a minute.

  9. Tip in dry ingredients and beat on lowest speed to just mix everything together.

  10. The dough would be quite sticky at this point of time.

  11. Cover and let it chill for 30-60 minutes.

  12. Now take approximately 25 gms of dough, roll into a small ball , roll it into castor sugar and press lightly with the bottom of a glass.

  13. Place these on a parchment lined baking sheet.

  14. Keep the cookies 2" apart.

  15. Similarly make all the cookies.

  16. Bake in a preheated oven at 180 degrees for 15-18 minutes.

  17. Leave them on the baking tray for 5 minutes and then cool them completely on a wire rack.

  18. Store in an airtight container.


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