Gingersnap Cookies

Gingersnap Cookies
This gingery treats will warm you right up as the weather gets cooler. These are easy to make and will make your home smell lovely as you're baking them up.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 24
Gingersnap Cookies


  • 2 cups flour
  • 1 tablespoon ground ginger
  • 1 teaspoon fresh ginger (optional)
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon salt
  • 3⁄4 cup margarine or butter
  • 1 cup sugar
  • 1 large egg
  • 1⁄4 cup black treacle

How to make

  1. Cream margarine, gradually add sugar and beat until fluffy.
  2. Beat in the egg and black treacle.
  3. Add dry ingredients and mix well.
  4. Form into walnut-sized balls and place on a cookie sheet covered with parchment paper. Feel free to help them spread by lightly pressing down on the cookie with a bottom of a cup.
  5. Bake at 180C degrees for 12 to 15 minutes or until tops are slightly rounded, crackly and lightly browned. I cooked mine for about 12 minutes to get that nice chewy texture, not your traditional snap!

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