Gingersnaps/Ginger cookies

You know how, as children, we never liked grown-up cookies? Spiced, low sugar, bitter-ish cookies that looked so unappetizing? I mean, at least compared to the sugary, jam-filled, crazy colored cookies that came in plastic packs of psychedelic colors? Yeah, those.

I’ve never been much of a biscuit/cookie person. As you know from here and here and here. Ahem. But there are a few that I go weak in the knees for—mostly the dunker family. But you saw that coming, didn’t you?

Gingersnaps. Or ginger biscuits, as they’re called here. You know, the ones that the corner grocer stocks in large cookie jars, a thin layer of bad quality fat sticking to the inner wall? I hated them as a kid—I thought they were too spicy. But as the years went by and I grew out of sugary treats, I developed a taste for these. Except, I never like the after taste of bad fat on my palate. Then, while going through one of my spontaneous-buy-cookbooks, “Cookie Jar Classics,” I found this recipe. I knew I wanted to make them right away. Good thing I did—they’re fuss-free, need only one bowl, and get done very, very quickly!

I only made one change—I used fresh root ginger instead of ground ginger, and I think the result is better than what I imagine the ground ginger version to be. They turned out light and satisfying, with a little bit of bite. The ginger comes through very clearly, complimented by the hint of cinnamon. The molasses added a lovely earthiness, which went so well with the ginger and gave the cookie an even color. In spite of the copious amounts of sugar going in, they’re not too sweet. Avanee ate one whole cookie, would you believe it!

Please make them. And dunk them in tea and stare at your one-year-old as she bites into one and flashes a crumb-smeared smile.


  • 2 and ½ cup all-purpose flour
  • ¾ cup unsalted butter or margarine
  • 1 cup granulated sugar (I used brown sugar)
  • 1 egg
  • ½ cup treacle or molasses (I used the local Kaakvi, which I got on my last Kolhapur trip)
  • 2 tsp. bicarbonate of soda
  • 2 tsp. ground ginger (I used about 1 tbsp. of finely grated fresh ginger)
  • 1 tsp. freshly ground cinnamon
  • ½ tsp. salt
  • ¼ cup granulated sugar (for coating)

Method (with my changes):

  1. Cream the butter and 1 cup of sugar in a large bowl.
  2. Add egg and treacle/molasses/kaakvi. Beat well until smooth.
  3. Sieve in the flour, soda, cinnamon and salt. Add the ginger. Combine well to get a sticky dough.
  4. With greased hands, form small balls, about the size of a small lime, and roll in the ¼ cup of sugar.
  5. Place about 2 inches apart on a baking sheet lined with parchment.
  6. Bake in a pre-heated oven at 175 degrees centigrade for about 10 minutes until set, and bottoms beginning to brown.
  7. Let the cookies cool for 5 minutes on the cookie tray, and then transfer with the help of a spatula or other flat weapon, to a cooling rack. Cool completely before storing in an air-tight jar, ever so lightly.

Comments (12)

  1. miri goes phishing! June 30, 2011 at 7:44 am

    i just love love ginger cookies…i used to have them from the school canteen almost everyday…;)…dying to try this recipe….:)

  2. Anonymous June 30, 2011 at 8:54 am

    Awwwww!!!! Avanee is succcch a cutie-pie!!!! I absolutely love Ginger Cookies and everything sweet'n'gingery…ginger tea, ale paak, candied dried ginger! Thanks for the recipe and for sharing Avanee's pictures.

    – Priti

  3. Anjali June 30, 2011 at 9:19 am

    I love those and that's one reason why Nice biscuits are my fave. Avanee has grown so fast. Cutey baby.

  4. Kurush F Dalal June 30, 2011 at 10:32 am

    memories of my dad and granpa ooh-ing and aah-ing over ginger biscuits and discussing the merits and demerits of similar products from Kayani's, Bastani's, Kayani Pune and Paris Bakery …. thank u 🙂

  5. Snehal June 30, 2011 at 11:41 am

    I love some chocolate cream on my biscuits! I can still finish a pack of Bourbon in one sitting (no shame there!). But as you said, the appreciation for spiced/unconventional sweets goes up with age. These cookies look lovely and so does your daughter!

  6. Santosh Bangar June 30, 2011 at 1:40 pm

    nice ginger flavoured cookies

  7. quaintkal July 1, 2011 at 10:17 am

    ginger cookies are my favouritest! 😀 though i never bake thanks for all the oohinh and aahing i ended up doing here 🙂 and Avanee is such a cuteheart! 😀

  8. Miri July 1, 2011 at 10:26 pm

    Avanee has good taste – I liked the Ginger biscuits we used to get from Britannia – orangey coloured? remember them? and I hated Marie – don't ask. I was weird, Even now I dont like the crubmbly super soft varieties and prefer the ginger snap. These look superb

  9. Cynthia July 10, 2011 at 5:32 pm

    Look at the little honey love.

  10. Bharathy July 11, 2011 at 4:05 am

    Cute recipe for a cute girl! 🙂
    Cute shots too 🙂

  11. Rashmi July 4, 2012 at 10:49 am

    hey, great recipe! Would love to try out this weekend – btw, what could substitute Kaakvi? I dont have it available and wondering what else i could add instead of it?

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