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Wednesday, February 10, 2021

Gingerbread and Ginger Snap Cookie Mix

Gingerbread and/or Ginger Snap Cookie Mix. Gingerbread is one of my favorite treats to enjoy. And right after Gingerbread comes Ginger Snaps! But not just any gingerbread, this recipe for Gingerbread and/or Ginger Cookies is a homemade mix that can be used to make both...and both are delicious! 

I have had this cookbook for 30 plus years. These two ladies seem unstoppable in what they will cook! My love and respect for cookbooks, old and new, runs deep. From my experience old does not mean useless, especially when it comes to a great cookbook. Because a good recipe never goes out of style. . I get just as much enjoyment and information from my old books, as the new ones!

This baking sheet has baked thousands of cookies! 
Often times, gingersnaps. 

The spice blend in this master mix includes coriander. The first time I made a batch of Gingerbread and/or Ginger Cookie Mix, those many years ago, I had yet to cook with coriander. But I try to follow a new recipe exactly the first time I make it. I figure the author knew what they were talking about, in how they wanted the finished dish to taste. And I must say, I was glad I did! Coriander is the perfect addition to gingerbread spices, and I have gone on to enjoy cooking with coriander since then. 

In addition to the master mix recipe, you will find directions for baking both Gingerbread and Ginger Snap Cookies. Here are some of my favorite flavor additions and ideas, that we enjoy: 
  • A lemon glaze is delicious on the Ginger Snap Cookies, you can decorate with dried currants and sliced almonds if desired.
  • Make lemon frosting, and sandwich the cookies together. 
  • Warm honey-sweetened applesauce makes a delicious sauce over squares of Gingerbread, along with some whipped cream (of course!). 
  • And because lemon just goes with Gingerbread, try a warm lemon dessert sauce drizzled over the top.

Ingredients needed for this recipe:
  • sugar
  • coriander
  • baking powder
  • ginger
  • cinnamon
  • salt
  • baking soda
  • cloves
  • flour, feel free to substitute pastry grind whole wheat flour
You will also need:
  • large mixing bowl
  • measuring cups
  • measuring spoons
  • whisk
  • storage bags or containers with a tight-fitting lid
Now we are ready to begin!

I have so many things marked with little post-it notes! Feel free to double this recipe to make four packages. 

Gingerbread and/or Ginger Cookie Mix
adapted from:  Better Than Store-Bought
Makes 2 packages

1 c sugar
4 t ground coriander
3 1/2 t baking powder
3 t ground ginger
2 t ground cinnamon
1 t salt
1/2 t baking soda
1/2 t ground cloves
4 c flour- spoon lightly into measure cup and level

Measure all ingredients except flour into a large bowl and mix together using a whisk to combine.

Add flour and continue to whisk until all ingredients are mixed together and no streaks of flour are present.

Divide the mixture into two batches (2 1/2 c each), if any of the Gingerbread Mix remains in the large mixing bowl, divide equally between the two packages. 

Store at room temperature in either plastic bags or glass jars. 

See baking instructions below.


350 degrees

1 c boiling water
3/4 stick (6 T) butter
3/4 c light un-sulfured molasses
1 package (1/2 batch) Gingerbread/Ginger Cookie Mix
1 egg plus 1 yolk

Combine boiling water, butter, and molasses. Stir until butter melts, let cool to lukewarm. 

In a large bowl combine the package of mix and the cooled butter mixture, stir to combine. 

In a small bowl, beat the egg and yolk, stir the egg mixture into the gingerbread mixture, mixing well. 

Pour into a prepared 8-inch pan.

Bake 45 minutes or until the top springs back when lightly touched. 

Let cool before cutting. 

Serve with whipped cream or lemon sauce.

Make your gingersnaps extra delicious with a simple lemon glaze.

Ginger Snap Cookies

1/2 stick butter (4 T)
2/3 light un-sulfured molasses
2 eggs beaten to combine well
1 package Gingerbread/Ginger Cookie Mix

Beat the butter and molasses together, stir in the eggs and mix lightly. 

Add the cookie mix and combine until the mixture is evenly dampened. 

Drop by teaspoons onto a prepared cookie sheet. Bake 6 - 8 minutes or until the centers spring back when gently touched. 

Remove from cookie sheets and let cool. If cookies are glazed, place wax paper between the layers. Store in an airtight container.

Storage options for Gingerbread and Ginger Snap Cookie Mix. The dry mix may be stored in a cool dry place for up to three months. Baked Gingerbread, can be stored at room temperature for up to two days, longer storage should be in the refrigerator to prevent spoilage. Ginger Snap Cookies, can be stored at room temperature for up to five days, longer storage should be in the refrigerator to prevent spoilage. 




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Would you like to comment?

  1. While food fads may change, I totally agree that good recipes never go out of date.

    1. Fortunately, and while I love cooking new to us dishes, the old standbys are also looked forward to.

  2. Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

    1. You are very welcome Marilyn! I appreciate sharing at Over the Moon!

  3. The grandbabies would like these. Thanks so much for linking up with me at the Unlimited Monthly Link Party 22. Shared!

    1. Thank you Dee! I appreciate sharing with Grammy's Grid unlimited monthly party! Have a wonderful week ahead.


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