The Opinionated Baker

Not all of us are made of sugar and spice

Childhood memories- The Gingersnaps That Bite Back

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I grew up on Marks and Spencer’s gingersnaps… the crispy cookie that goes so beautifully with milk encompasses a good bit of my childhood memories. There’s just something about the sharp taste of the spices, so beautifully different from the normal vanilla softness that attracts me.

So when I started baking, I began to search for a good gingersnap recipe, the first one that i found was from (awesome girl that runs this blog, she puts 21 yr old me to shame. =( ) The cookies were amazing! But somehow although tasty, they weren’t sharp enough for my palette… besides it used canola oil which is banned by my sister in our household…. Sadly, i resumed my search for gingersnaps, and found a great recipe on unfortunately, it looked like it wasn’t going to work out. So i took the spice portions from 17andbaking, and tweaked them based on experience, added them to the proportions of the, tweaked them some more…. and these are…

The Gingersnaps That Bite Back

They’re not really perfect yet, they don’t look pretty enough, but they do taste amazing and they pack a punch. Please don’t attempt these if you don’t like the taste of these spices because they are LOUD. You won’t ever get bored eating these, and I’d probably munch them with a glass of milk tonight. =)

Inspiration from and


2 cups sifted all-purpose flour

2 tsp ground ginger

1 tsp ground cloves

1 tsp baking soda

1/8 tsp ground nutmeg

2 tsp ground cinnamon

1/4 tsp salt

3/4 cup butter

1cup – 1tbsp raw sugar

1 large egg

1/4 cup molasses


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture thoroughly to blend evenly.
  3. Beat the butter until creamy. Gradually beat in the raw sugar, make sure both are well beaten until fluffy. Beat in the egg, and molasses. Mix in flour mixture in thirds, until a soft dough is formed.
  4. Roll into balls between your hands, size depends on the size of gingersnaps you like to eat! The bigger the cookie, the more likely it cracks prettily.Flatten ball on baking sheet and tap some sugar on the top. Place 1 1/2 inches apart.
  5. Bake in preheated oven until cookies are dark brown and crack, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

I cool my cookies on the kitchen floor. =) It’s cleaned everyday. =)


Written by Musingsat

August 29, 2010 at 2:08 pm

One Response

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  1. To make my gingersnaps look more appealing, because honestly how appealing is a plain brown cookie.. I’ll roll my gingersnaps in regular granulated sugar or in some turbinado sugar. It adds some sparkle and some crispiness to the outside.


    December 13, 2010 at 3:00 am

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