No ImageGingersnap Cookies

Did you make it? Rate it!

  1. Raishah

    thx, so much Elise! love your blog and have tried a few recipes ❤️ these are amazing!!! i made half a batch and kinda didn’t have enough molasses but they still turned out sooo good the only thing was, i wrapped the batter in loose cling film so the final product isn’t the most beautiful but the taste is superb. next time i’d reduce the sugar a bit more although these weren’t too sweet.


  2. caroline

    Second time I made these



  3. Val

    Do you have the calorie/carb/sugar count per cookie by any chance?
    These sound wonderful! I’m a big fan of the Anna’s Ginger cookies you can by at IKEA. I’m wondering how they compare

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  4. Mary

    Love this recipe. Second time making these wonderful delights. I inserted a divider in middle on my bread pan prior to freezing. The dough size was easier to cut at this width. I use butcher knife to cut frozen dough and it works well to keep cookies thin. I’m going to let my second chunk defrost a bit and use my cheese slicer. I actually prefer these over my Biscoff’s (and I do love my Biscoff’s!).


  5. Glenda

    Hi, recipe sounds amazing, but would like to know what you use to slice it so evenly. Thanks in advance

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