Old Fashion Gingersnap Cookies (古早味姜香饼干)



I remembered when my wife was pregnant, I used to prepare ginger biscuits to ease her morning sickness..  All this while, ginger was believed to help in preventing or easing nausea during pregnancy..


I love ginger and anything cooked with ginger will capture my heart.. I have a packet of ginger powder sitting on my shelf and I swore that I did not where it came from and I never enquire from my wife either… It is a very big packet and I posted in my Instagram account that I am still thinking what to do with this big pack of ginger powder.


Soon when I posted in my Instagram account, I stumbled across a recipe by www.Lovebakesgoodcakes.com .. She was sharing some Old-Fashioned Gingersnap Cookies recipes and immediately it captured my attention. One hour later, I was preparing the gingersnap cookies and I should say, I loved the cookies very much…


Apparently, many elder Facebook members including my mother in law knew about this old school of cookies.. Some expressed that they missed the cookies and what shocked me was that my mother in law who seldom baked told me that for gingersnap cookies, baking soda is required as opposed to baking powder.. Until the time of issuing the post, I am still unsure why baking soda is required and I seriously believed it was because of the use of molasses in the cookies to neutralize the acidity of the molasses… I hope I am not wrong but I think chances are great.. haha.


There are many mistakes in this batch of cookies.. I was dishing half way when the oven bell rang, after finishing the my dishing, my cookies were burnt.. One tray of the cookies have to be thrown away..ha-ha. Attribute to this, i really do not have the mood to take nice images and it rained cats and dogs that afternoon… The lighting was poor and I did not do justice via picture for these delicious cookies.. Hope readers can excuse me for that..



Recipe adapted from: Old-Fashioned Gingersnap Cookies

Servings : About 25-30 cookies


  • 250 grams (2 cups) of plain flour
  • 170 grams (3/4 cup) of shortening ( I used margarine)
  • 150 grams (3/4 cup) of castor sugar
  • 85 grams (1/4 cup) of dark molasses
  • 1-2 tablespoons of ground ginger  (I used ginger powder)
  • 2 teaspoons of baking soda
  • 1 teaspoon of cinnamon powder
  • 1/2 teaspoon of salt
  • 1 egg
  • Cinnamon sugar (optional)

Since the original recipe is in cups, it is advisable readers to use cups instead of grams.




  • In a bowl, put the plain flour, baking soda, cinnamon powder, salt and ginger powder. Stir well and set aside. Cream the butter and sugar until light and fluffy. Add the dark molasses gradually.


  • Sift the flour mixture to the batter and use a spatula to stir until well mixed. Pinch a dough of about 10 grams, shape it into a ball, use hand to lightly flattened it. Transfer to baking tray and leave adequate rooms for expansion. Use a fork or other cookies to create your desired pattern. Bake in the pre-heated oven of 175 degree Celsius for about 10 minutes. Leave the cookies in the baking tray for about 3-5 minutes before transferring to a wire rack for cooling. Once cooled, store in an air tight container.


Not a difficult recipe and I especially like the crispiness of this cookie.  I would like to than Jamie for imparting her recipe to us and do give it a try.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.