Ginger Cookies

"My daughter loves cookies so I found this simple ginger cookie and it has no eggs (which is a bonus for me). I've decorated the cookies few different ways. Example: sprinkle pink edible glitters or hundred and thousands or left the cookie with no decoration and icing. You can use what ever shape you fancy. Whatever variations I made with my 3 year old she enjoyed them. I found this recipe in a booked called "The Great Big Cookie Book" by Hilaire Walden. It was in the kid's section of the book."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Chef floWer photo by Chef floWer
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
16 Cookies




  • Preheat the oven to 190oC or 375oF Gas 5. Grease a baking sheet.
  • Cream together the sugar, margarine, salt and vanilla essence until very soft and light.
  • Work in the flour, cocoa and ginger, adding a little milk, if necessary, to bind the mixture. Knead lightly on a floured surface until smooth.
  • Roll out the dough to about 5 mm or 1/4 inch thick. Stamp out shapes using floured biscuit cutters and place on the prepared baking sheet.
  • Bake the cookies for 10 - 15 minutes. Leave to cool on the baking sheets until firm, then transfer to a wire rack to cool completely.
  • Decorate with glace icing and pieces of glace cherries.

Questions & Replies

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  1. Lalaloula
    These cookies are nice basic cookies, which are easy and quick to make and yield a crunchy, yummy result. I enjoyed the addition of cocoa and that they were eggless, yet thought they could have benefitted from a tad more spice. Maybe some cinnamon and cloves or just a little bit more ginger next time. But all in all a great basic recipe, that I look forward to making again.<br/>I made half the recipe and ended up with 26 cookies.<br/>THANK YOU SO MUCH for sharing this lovely recipe with us, Chef floWer!<br/>Made and reviewed for Aussie/NZ Recipe Swpa #47 December 2010.
  2. ladypit
    Nice cookies. We made Christmas shapes. We did not glaze; just ate them plain. You cannot taste the chocolate at all. They are more of a spice cookie. Very nice and crispy. Thanks.
  3. Annacia
    For my 5 star rating I am really taking the healthy aspect into strong consideration. There is no egg to add cholesterol, I used 1/3 cup of Splenda Brown Sugar, a slightly generous 1/3 cup of heart health margarine and made up the 12 cup with unsweetened applesauce. I simply LOVE that these cookies use whole wheat. I opted for the "few" drops of vanilla. I needed to add more flour to get a dough that was stiff enough to cut well (likely because I added the applesauce). Best of all they taste wonderful! the amount of ginger is right on the button for a nice little nip of ginger. I chose to skip the icing and not add all that extra (and un-needed) sugar. It's a great recipe.
  4. WI Cheesehead
    If I had read the whole recipe and seen it was a cut out (not the gingersnaps I thought it was!), I might not have made it. I am not a cut out kind of person. Maybe I will try the previous reviewer's way. :) Anyways, I have never heard of kneading cookie dough and think I put too much milk in. I rolled it out and got about 14 biscuit sized cookies. I had enough for 2 more, so we just ate the dough. It was yummy. I didn't ice them. They have a unique flavor. However, my DD said, "Just make the cookie dough next time." We both liked the raw dough!
  5. BestTeenChef
    These cookies were delish!!! I had alittle bit of trouble with the dough, i added alot more than 1 tsp! I also just rolled a blob of dough into a ball and then flattened it between the palms of my hands instead of rolling it all out. I iced mine with a simple icing (vanilla, milk and icing sugar) and then i topped it with a cherry. All in all it was a great flavor of cookie! Thanks for the recipe Chef floWer!


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