Gingersnap Cookie Mix
This Gingersnap Cookie Mix packs warm spices, faux-molasses richness, and classic holiday snap into one gift-ready jar. Just add butter, molasses, and an egg for cozy cookies in minutes.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon cardamom
- 1 cup granulated sugar
- 1/4 cup brown sugar or 2–3 tablespoons if strong
- 1 tbsp cocoa powder
- To Make the Cookies Wet Ingredients Needed:
- 3/4 cup melted butter
- 1/4 cup molasses
- 1 egg
- Additional granulated sugar for rolling
Instructions
- In a small bowl, whisk together the flour, baking soda, and salt. Pour into the bottom of a clean quart mason jar.
- Layer the spices (ginger, cinnamon, nutmeg, cloves, allspice, and cardamom if using) on top of the flour mixture.
- Add the granulated sugar as the next layer.
- Add brown sugar if using as a separate layer.
- Add dry molasses powder (or the brown sugar + cocoa mix) as the final layer.
- Seal the jar and attach baking instructions.
- To Bake the Cookies:
- Preheat oven to 350°F.
- In a mixing bowl, whisk together the melted butter, molasses, and egg.
- Pour in the contents of the jar and stir until a soft dough forms.
- Roll dough into balls and coat in granulated sugar.
- Place on a parchment-lined baking sheet and bake for 9–11 minutes, until edges are set and centers appear crinkled.
- Cool completely before serving for the classic gingersnap crunch.
Notes
For softer cookies, add 2 tablespoons brown sugar to the wet mixture.
For spicier cookies, increase ginger to 1 1/2 tablespoons or add a pinch of cayenne.
For a festive twist, add 1/4 cup chopped candied ginger to the jar before sealing.
Makes approximately 24 cookies.