Prep
1h
Cook
10m
Total
1h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
The gingersnaps: In a small bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
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For
14
M
I
For the gingersnaps:
240
g
All-purpose flour
1/4
tsp
Baking soda
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Per Serving
Calories
191kcal
Fat
5g
Saturates
3g
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Chill the cookie dough. This is a soft dough, so it needs to chill for at least one hour in order to roll out easily. Grease & flour the cookie stamps. To achieve a defined stamp design, grease and flour the cookie stamps before cutting out the cookies. Chill the dough scraps. Before re-rolling cookie dough scraps, be sure to chill it in the fridge for about 15 minutes. Freeze the cut out cookie dough. To ensure the cookies maintain their shape and design, freeze the cut out cookie dough for at least 15 minutes.
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Prep
1h
Cook
10m
Total
1h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
The gingersnaps: In a small bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
14
M
I
For the gingersnaps:
240
g
All-purpose flour
1/4
tsp
Baking soda
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
191kcal
Fat
5g
Saturates
3g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Chill the cookie dough. This is a soft dough, so it needs to chill for at least one hour in order to roll out easily. Grease & flour the cookie stamps. To achieve a defined stamp design, grease and flour the cookie stamps before cutting out the cookies. Chill the dough scraps. Before re-rolling cookie dough scraps, be sure to chill it in the fridge for about 15 minutes. Freeze the cut out cookie dough. To ensure the cookies maintain their shape and design, freeze the cut out cookie dough for at least 15 minutes.
Only visible to you
Made it?
Cancel
