25 minutes

    A delicious gingersnap biscuit that uses molasses or treacle to give it a rich and dark flavour. It is spiced with ground ginger, cinnamon and a hint of salt.

    412 people made this

    Serves: 36 

    • 170g margarine
    • 1 cup white sugar
    • 1 egg
    • 1/4 cup molasses or treacle
    • 2 cups plain flour
    • 1 tablespoon ground ginger
    • 1 teaspoon ground cinnamon
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1/2 cup white sugar for decoration

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, cream together margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Sift together the flour, ginger, cinnamon, baking soda and salt then stir into the molasses mixture to form a dough. Roll dough into 2 1/2cm balls and roll the balls in the remaining sugar. Place cookies 5cm apart on ungreased baking trays.
    3. Bake for 8 to 10 minutes. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews in English (383)


    i loved these super easy to make and they were just like gingernuts  -  03 Jun 2010


    Add cardamom! It will take your gingersnaps to a whole new level, I promise! 1/4 tsp per batch (or more if you're brave). Cardamom is somewhat peppery, and is the perfect addition to any gingerbread/snap/cookie recipe. I used margarine and butter because we like our cookies chewy. Happy Baking!  -  28 Nov 2005  (Review from Allrecipes USA and Canada)


    This gingersnap recipe is a DELIGHT! I have been looking a long time for the perfect gingersnap, and this is the one! I did make a few changes: I added 2 tablespoons of flour, 1 teaspoon of black pepper, and 1 teaspoon of allspice. Also, I always use real butter in my baking, instead of margarine. I chilled the dough overnight, but I don't think it was necessary. Don't skip the rolling of the cookie dough in sugar, it provides a nice coating that keeps the cookie looking beautiful. Thank you, Ruth Ann! Good job!  -  18 Jan 2002  (Review from Allrecipes USA and Canada)