Crispy Gingersnap Cookies

Adapted from Cooks Illustrated – I used golden syrup instead of molasses because it’s hard to find the latter around here.  Also, the instructions have been adapted to use a hand mixer instead of a food processor.



  • 3 c flour
  • 3/4 c packed dark brown sugar
  • 1 T cinnamon
  • 1 T ground ginger
  • 1/2 t ground cloves
  • 1/2 t salt
  • 3/4 t baking soda
  • 12 T butter, softened and cut
  • 3/4 c golden syrup
  • 2 T milk


  1. Combine flour, spices, salt, and baking powder in a bowl and set aside.
  2. Beat butter and sugar until light and fluffy, then add golden syrup and beat until combined.
  3. Slowly beat dry ingredients, in 2-3 portions, into butter/sugar/syrup mixture.  Add milk to give the dough a slightly wetter consistency.
  4. Refrigerate for 30 minutes, and preheat oven to 180C.
  5. Drop cookies onto a greased or lined sheet, and cook for 15-20 minutes, until slightly darkened.