Ginger Snap Cookies

  • Preparation 20 MIN
    Cooking 25 MIN
  • Makes 16



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  2. In a saucepan, melt the butter, brown sugar and corn syrup until the sugar has dissolved.
  3. Remove from the heat and let cool for 2 minutes. Add the flour and ginger. Stir well with wooden spoon. On the baking sheet, place 15 ml (1 tablespoon) of dough per cookie. Arrange 3 cookies per sheet, leave a 5-cm (2-inch) gap between each cookies. Slightly flatten the cookies with the back of a spoon.
  4. Bake for 8 to 9 minutes, until the cookies are lightly browned.
  5. Take out of the oven, let cool about for 2 minutes, then form the cookies into shape.


5 minutes per batch

Cigarette-shaped ginger snap cookies

Form cigarettes-shaped cookies by laying the edge of the cookie on a stick or the handle of a wooden spoon. Roll loosely. Forming ginger snap cookies

Form cookies by laying them on a rolling pin. Let cool for 3 to 4 minutes before removing.

Form tulip-shaped cookies by laying a cookie on an upside-down glass and pressing lightly. Tulips can be filled with ice cream or sorbets.

To form a shape with the cookie requires that the cookie is warm to the touch, but still malleable. If you have waited too long and the cookies have lost their flexibility, return to the oven for 30 seconds.

Using two baking sheets makes for much faster work. After placing a first sheet in the oven, prepare a second one immediately. While the second sheet of cookies is in the oven, you can work on forming the shapes of the first sheet.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 2 cookies

Content % Daily Value
Calories 240  
Total Fat 12 g  
Saturated Fat 8 g  
Sodium (salt) 12 mg  
Carbohydrates 31 g  
Fibre 0 g  
Protein 2 g