See more
Photo: Laurie Frankel Photo by: Photo: Laurie Frankel


Real Simple DECEMBER 2006

  • Yield: Makes 60 cookies


  • 3 tablespoons flour
  • Confectioner's sugar


Make the cookie base recipe, adding the ginger and additional flour.

Divide the dough into 2 portions. Wrap in plastic. Freeze for 1 hour.

On a floured surface, roll the dough out 1/4 inch thick. Cut into 2-inch stars. Bake for 8 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks to cool completely. Sprinkle with confectioners' sugar.

To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.

Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 42%
  • Fat: 5g
  • Saturated fat: 3g
  • Cholesterol: 17mg
  • Sodium: 67mg
  • Carbohydrate: 16g
  • Fiber: 1g
  • Sugars: 9g
  • Protein: 1g

Go to Full Version of

Gingersnaps Recipe