Gingersnap Cookies

Gingersnap Cookies

These are ginger cookies made with powdered ginger. They are soft inside and crispy outside. These are nostalgic cookies with the flavors of ginger and black treacle.

Ingredients: Makes 4 dozens

160 g
Vegetable oil
2 tablespoons
Brown sugar
120 g
Granulated sugar
80 g
Black treacle (molasses)
80 ml
Vanilla extract
a small amount
Plain flour
300 g
Baking soda
1/2 teapooon
1/4 teaspoon
1 teaspoon
Powdered dried ginger
1 tablespoon
Powdered nutmeg
a small amount
Powdered clove
a small amount
Granulated brown sugar
as required


1. Combine and sift the dry ingredients: plain flour, baking soda, salt, powdered cinnamon, nutmeg and clove.
2. Soften the butter at room temperature and put in a bowl with vegetable oil and sugar. Beat until pale.
3. Stir in the black treacle, eggs, and vanilla extract.
4. Add the dry ingredients from Step 1 in 2-3 batches to the mixture from Step 3.
5. After mixing, bring the mixture together as a dough and chill in the fridge for several hours.
6. Spoon 1 tablespoon of the mixture and shape into a ball. Roll the balls in the granulated brown sugar.
7. Arrange the balls at intervals on a baking sheet lined with baking parchment. Press each ball with a flat-bottomed cup to flatten just slightly.
8. Bake for 11-13 minutes in an oven pre-heated to 180˚C.

Story Behind this Recipe

I like crispy gingersnaps, but I tried to make ones with moist insides. By adding 2 tablespoons of vegetable oil, you can make gingersnaps with a crispy outside and moist center.