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Gingersnap Cookies

These brilliant little gingersnap cookies from the new cookbook Festive by Julia Stix are sweetness and spice, forever a winning flavour combination. They make the perfect treat for a crisp day with a cup of tea.

Gingersnap Cookies


Makes about 50



  • 280 g (10 oz) plain (all-purpose) flour
  • 2 tsp bicarbonate of soda
  • (baking soda)
  • ½ tsp salt
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp ground white pepper
  • 225 g (8 oz) butter, at room temperature
  • 100 g (3½ oz) raw sugar
  • 100 g (3½ oz) brown sugar
  • 1 egg
  • ⅓ cup (80 ml) molasses or dark, thick honey



  1. Combine the flour, bicarbonate of soda, salt and spices in a bowl and set aside. Whisk the butter and sugars in another large bowl until creamy, about 3 minutes. Add the egg and molasses and mix well. Add the flour mixture and gently combine to make a smooth, very soft dough. Tightly wrap the dough in plastic wrap and refrigerate it for at least 2 hours or until firm.
  2. Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.
  3. Roll the dough into balls, about 2.5 cm (1 inch) diameter. Place the balls on the trays, leaving at least 5 cm (2 inches) between them. Bake for 10–15 minutes or until the cookies are golden brown. Remove from the oven, leaving the cookies on the trays to firm up a little, about 3–5 minutes. Transfer the cookies to a wire rack to cool completely, then store in an airtight container.


Images and text from Festive by Julia Stix, photography by Julia Stix. Murdoch Books RRP $27.99 NZD, RRP $24.99 AUD. 

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