Biscuits · Cookies

Gingersnap Biscuits

Gingersnap biscuits were one of my favourite biscuits when I was a kid and I always wanted to learn how to make them, I just never got around to it. πŸ™‚ Until now that is! πŸ˜‰

These biscuits are one of the easiest I’ve ever made and the results are superb! Super delicious gingery spiced biscuits that are crunchy on the edges but remain slightly dense and chewy in the middle. πŸ˜‹πŸ˜‹

The recipe is very simple and doesn’t even require a mixer. The biscuit dough comes together easily and there’s no chill time needed!

Bake these Gingersnaps until you see nice and lovely cracks on the tops, let them cool slightly on the warm tray and you’re good to go πŸ˜‰

So easy and delicious! Definitely one of my favourite biscuit recipes πŸ™‚

Gingersnap Biscuits

Makes 16 small cookies, recipe can be doubled


  • 3/4 cup + 2 tablespoons (110gms) self rising flour (or mix together 110gms all purpose flour with 1 teaspoon baking powder and Optional:pinch of salt)
  • 1 teaspoon baking soda
  • 1 heaping teaspoon ground ginger
  • 3 tablespoons (40gms) sugar
  • 1/4 cup (50gms) butter
  • 4 tablespoons (50gms) golden syrup (honey can be substituted)


  1. Preheat oven to 190C. Line a baking tray with a cookie sheet.
  2. In mixing bowl, whisk together flour, baking powder and soda, ginger and sugar until well combined.
  3. Chop up the butter into small pieces and add to the flour/sugar mix. Stir butter into the mix until all the flour is moistened and butter has been well incorporated making the mixture look like coarse sand.
  4. Pour the golden syrup on top and fold dough until a soft dough forms. Dough will be slightly crumbly but should hold together. Divide dough into 16 small balls and place on baking tray. Flatten each ball slightly with the palm of your hand and bake for 10 to 12 minutes until the bottoms are golden brown and tops start to crack.
  5. Leave biscuits to cool on the hot baking tray for 10 minutes before moving to wire rack to cool completely. They will harden as they cool. Store in an air tight container.

Recipe adapted from What Jessica Baked Next

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