Making Gingersnap Cookies | Typical Winter Cookies

Hello everyone! Today, I made gingerbread cookies to remind me more of when the days get cold. Body-warming ingredients such as ginger and cinnamon are added, so when you take a bite of this cake, you can feel the warmth spreading throughout your body. These are the cookies that come to mind when the day turns cold. At first, the whole thing seemed to have a crunchy feel. I baked it for 16 minutes so the whole thing had a crispy texture. And the overall feel of the cookie may vary. Since honey is sweeter than molasses, substituting honey for honey will slightly increase the overall sweetness.


For 13 cakes about 9cm diameter

85g unsalted butter

100g granulated sugar

1g salt

25g eggs

45g molasses

135g all-purpose flour

6g Baking powder

3g ground ginger

1g Ceylon cinnamon


1. Lightly beat the softened butter at room temperature.

2. Add sugar and salt and beat until butter is light in color and increases in volume.

3. Add eggs at room temperature not cold and mix.

4. Add molasses and mix until well blended.

5. Sift all-purpose flour, baking soda, ground ginger and ground cinnamon and mix gently with a spoon.

6. Let the dough harden in the refrigerator for 30 minutes to 1 hour until you can feel it with your hands.

7. Hand roll each 30g tablet and roll the surface across the road.

8. Bake in a preheated oven at 180 degrees C (356 ℉) for 16 minutes.

* Convection oven: At 170 degrees Celsius for 16 minutes

Storage: After cooling completely, wrap each tablet individually in plastic or store in an airtight container. Can be stored for up to 4-5 days at room temperature, up to 1 month in the freezer. The dough can be stored in the freezer for about 2 months.