Gingerbread and Gingersnap Cookie Mix

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

A delicious recipe never goes out of style...

I have had this cookbook for 35 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! And you can tell I have been making these a long time, due to my using brown paper grocery bags as a cookie cooling spot! And, those cookie sheets seen in the photos, well I wore them out, with all the cookie making! But Boy O Boy, did they ever bake great cookies!

Gingerbread and Ginger Snaps, from one homemade mix.

This baking sheet has baked thousands of cookies!

Often times, these very Gingersnaps to enjoy.

Wait, is that ground Coriander in those cookies? Yes, and it is delicious.

The spice blend in this master mix includes coriander. The first time I made a batch of Gingerbread and/or Gingersnap 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 authors knew what they were talking about, in how they wanted the finished dish to taste. More so than I, the one who is making the recipe for the first time. 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. Oh and before I forget, my favorite part of this mix is that it is more prep ahead, than anything else. You get two bakes from this mix recipe, because it yields two packages. Without a big cannister of mix taking up space in your pantry....

In my humble opinion ginger and lemon are made for each other!

In addition to the master mix recipe, you will find directions for baking both Gingerbread and Gingersnap Cookies. And since Gingersnap Cookies as well as Gingerbread are a favorites around here, it is fun to keep this mix made up. Especially when autumn rolls around! Fall and spicy cookies seem like natural friends. For me, lemon and ginger go together as deliciously as salt and pepper, so you will notice in the additional thoughts shared below, lemon is paired up in several ways to enjoy. All are a bit different from the other and all are delicious! I do hope you give this recipe for Gingerbread and Gingersnap Cookie Mix a try!

Some additional thoughts on this recipe:

A simple lemon glaze is delicious on the Ginger Snap Cookies, you can decorate or leave plain. We used dried currants and sliced almonds.

Or how about thin slices of Candied Ginger?

Make a creamy lemon frosting, and sandwich two Gingersnaps together! Let rest 24 hours for a softer cake style sandwich cookie.

Warm chunky applesauce makes a delicious sauce, poured over squares of Gingerbread, garnish with whipped cream (of course!).

And because lemon naturally goes with Gingerbread, try a warm lemon dessert sauce drizzled over the top of each serving.

Or "frost" the top of the Gingerbread with your favorite lemon curd, before cutting.

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 Gingersnap Cookie Mix
adapted from: Better Than Store-Bought
Makes 2 packages

UPDATED: 11.04.2024

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 whole wheat 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 for both Gingerbread and Gingersnap Cookies.

Gingerbread
350-degree oven

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

Combine the 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. For this batch we used dried currents and sliced almonds on the top of each cookie! Very vintage!

Gingersnap Cookies
375-degree oven

1/2 stick butter (4 T)
2/3 light un-sulfured molasses
2 eggs beaten to combine well
1 package Gingerbread and Gingersnap 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.

Gingersnap Cookies, can be stored at room temperature for up to five days, longer storage should be in the refrigerator to prevent spoilage.

UPDATE: For your convenience, a "copy and paste" version of Gingerbread and Gingersnap Cookie Mix has been included below.

You may also enjoy:

Date and Walnut Bars.

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

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