Gingerbread and Ginger Snap Cookie Mix

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This is one of my favorite recipes, gingerbread. But not just any gingerbread, a homemade mix that can be used 2 ways. This will come in very handy this upcoming holiday season.

Gingerbread and Ginger Snaps from your own homemade mix.
Gingerbread and Ginger Snap Cookies, homemade mix.
This baking sheet has baked 1000's of cookies! 
Often times, gingersnaps. 

I have had this book for 30 plus years. These two ladies seem unstoppable in what they will cook. My love and respect for cookbooks will always show that old does not mean useless. I get just as much enjoyment and information from my old books, as the new ones!

So many things marked for future fun in the kitchen.

I love gingerbread and chewy gingersnap cookies. So when I was looking and marking things I wanted to try and make ahead (some are mixes), I came across a homemade mix that will make a gingerbread or chewy gingersnap cookies.

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 white streaks of flour are present.

Divide the mixture into two batches (2 1/2 c each), if any amount remains in the large mixing bowl, divide equally between the two packages. Store at room temperature in either plastic bags or glass jars.

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 top spring 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 Cookies

1/2 stick butter (4 T)
2/3 light un-sulphured 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 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 cookies sheets and let cool. Store in an airtight container.


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  1. I would be hooked on the smell alone of these cooking lovely post... I guess I nned to dig out the cookbooks... but will have to try this one for christmas this year

  2. My son likes gingersnaps, but I've never tried them from scratch. Thanks for sharing this double duty recipe. Thanks for hosting too!

  3. I planned ahead for your Cookbook Sundays event. I made a recipe from one of my favorite cookbooks; one I have had more than 30 years. I'll get my post up in a day or two.

  4. I love anything baked with ginger!I linked up a recipe for Carmelized Onion and Blue Cheese Bruschetta from the Holiday Entertaining Guide.

  5. Hi Melynda, I've just linked up!
    Your gingersnaps sounds good, I have never baked one before! Thanks for sharing! Have a lovely week!

  6. I have got to - got to- get that cookbook about storebought recipes. I love making something at home that taste just like if not better than a storebought version! thanks for bringing that book to my attention

  7. Hi Melynda, I've just linked one more! Thank you!


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