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Gingersnaps – with Fresh Ginger

Everyone in the blogosphere is talking about Thanksgiving. Though we don’t celebrate Thanksgiving, this time of the year fills your spirit with happiness and excitement. It is so much fun to see everybody else excited and planning their dinner menus. What are all of you up to?? If you have a moment, please share your plans with me, I would love to know what’s cooking! I have been thinking of making the Tofu turkey, but we don’t really enjoy Tofu that much. So, all that work, just for the Thanksgiving spirit seems too daunting to me. Then what do I do?? I bake cookies. And lots of them :)  You will see lots of cookie recipes featured on this page for the next few days. I’m almost on a cookie baking marathon. Come back in a few days for some tender shortbread cookies with a special surprise ingredient!

Today, I’m sharing with you my most favorite cookie recipe. I have adapted this recipe from HERE and changed the flavors just a bit. I have made these cookies before and absolutely love them. These are crunchy ginger cookies, not too strong, not too spicy and just sweet enough. They are chewy if you remove them 2 minutes earlier than the specified time. If you want them to stay chewy, then cool them just to room temperature and store them in airtight containers. The cookies fresh from the oven are really moist and so delicious. Your whole house will smell like the holidays!! And these are so easy to make. I used fresh ginger, because I like it that way. But if you do not have fresh ginger, go ahead and substitute it with some ground ginger.

Some useful tips: Whenever you are baking, it is very important to have all the ingredients at room temperature. The butter and egg are most often the coldest ingredients. Just leaving them out on the counter for a few hours before baking is the best way to assure that. But, if for some reason you forgot, then just cut the cold butter into cubes and drop it in the vessel you will use for creaming. This way the surface area exposed is larger and thus the butter will soften quickly! As for the eggs, crack them into a bowl and leave them covered on a counter for 15 minutes. Or drop the eggs into warm water for 20-25 minutes.

Click here for the original recipe.


All Purpose flour – 2 1/4 cups
Baking soda – 1 tsp
Salt – 1/2 tsp
Grated fresh ginger – 2 Tbsp
Butter (unsalted) – 3/4 cup
White Sugar – 1 cup (substitute 1/2 cup of Light Brown sugar for chewy cookies)
Molasses (unsulphured) – 1/4 cup
Egg – 1 large
White/Turbinado sugar – 1/2 cup
Cinnamon (ground) – 1/2 tsp
Cloves (ground) – 1/2 tsp
Nutmeg (grated/ground) – a pinch (Optional, Nutmeg is a very strong spice, always use in moderation)

Optional – Use 1/4 tsp of ground cardamom for an interesting twist!


Cream the white sugar, brown sugar and butter in a stand mixer or using a hand mixer.

  • Meanwhile, sieve together the all purpose flour, baking soda and salt. Keep aside.
  • When the mixture looks nice and fluffy, add the egg, molasses, ginger, cinnamon, cloves and nutmeg, and mix until the egg is incorporated.

Tip: You can grate the ginger easily if you freeze it for some time.Now add the flour and mix with a wooden spoon, or better yet, use your hands. Mix quickly until you do not see white flour anymore. Cover and refrigerate for 1 hour.

  • Preheat the oven to 350 F.
  • Line a cookie sheet with parchment paper, or use an ungreased cookie sheet.
  • Form the dough into about 1 1/2 inch balls. Take some white sugar/turbinado sugar in a small plate. Roll the dough balls in the sugar and place them on the cookie sheet, 1  1/2 inches apart. Otherwise, the cookies will stick to each other and you will end up with a huge cookie!!

Tip – Refrigerate the cookie dough that you are not using, until baking the next time. Use some kind of measure, like a tablespoon or a small ice cream scoop, so that all the cookies are the same size and hence, will bake evenly.

  • Bake for 14-15 minutes, until the edges start to brown. Cookies will look not done and moist at this point. Cool the cookies on the cookie sheet for 3-4 minutes. Then carefully transfer the cookies to a cooling rack and cool to room temperature, and store them in airtight containers.

Tip: Remove the cookies at 12-13 minutes if you want moist chewy cookies. If you don’t have a cooling rack, remove one of your oven racks and place that on top of a dinner plate or a large bowl and use that as your cooling rack! How cool is this :) If you cool your cookies on a normal plate, the cookies become soggy in the bottom.

These cookies stay fresh for several weeks and are great for shipping!! Store in airtight containers.

I’m sending this cookie to the following blog events:

Sinful Delights @ Zesty Pallete

Holiday Baking @ Srav’s Culinary Concepts

Lets Cook for Christmas Red and Green @ Simply.Food

Christmas Delicacy @ Erivum Puliyum

“Only” – Cookies & Cakes @ Foodelicoius

Bake Fest @ Spicy Treats

You might also like:

Medu Vadai/Urad Dal Vada – Happy Pongal!

Channa Sundal – Indian Spiced Chickpeas with Coconut

Reposting for blog events

Thandai – A Traditional Spiced Milk Beverage for Holi

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