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Gingersnaps as breakfast cereal

xygorn Jan 16, 2012 09:24 PM

A friend brought a bag of store-bought mini-gingersnaps into work, and it got me thinking. Gingersnaps and milk are a great combo, and the mini-gingersnaps were the perfect size for eating with a spoon.

Of course, we ate all the mini-gingersnaps before I got to try it.

So, I would like to make my own spoon-size gingersnaps that work well as cereal. My go to recipe is the Joy of Cooking gingersnap, with double the spice, and somewhat undercooked, so that they are more crisp than snap. These do not hold up well enough to survive in milk for more than 20 seconds or so.

How would you modify a cookie recipe to make it more milk proof?

All the best,


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  1. babette feasts RE: xygorn Jan 16, 2012 09:33 PM

    If you coat each cookie in chocolate, that will waterproof them. And make for an extra healthy breakfast!

    1. x
      xygorn RE: xygorn Mar 7, 2012 02:53 PM

      I like that idea, but haven't had a chance to try it. I did end up using the Joy of Cooking, but used the next recipe in the book, which makes a much smaller, flatter, firmer cookie. It was delicious as cereal, but I did need to eat it pretty quickly.

      1. c
        chococat RE: xygorn Mar 7, 2012 03:55 PM

        Are you committed to eating from a bowl with a spoon? I think it would be fun to make the gingersnaps into little sticks and dip them into the milk.

        If you want to do the "bowl and spoon" routine, you can try glazing the cookies with a thin sugar glaze.

        1. l
          LJS RE: xygorn Mar 7, 2012 04:17 PM

          You could treat your Gingersnap recipe like a shortbread cookie and add oatmeal...while it would add some distracting nutritional value, it might also serve to 'bind' them for a milky bath, and then help them break up a bit when they soak it in..

          1. chowser RE: xygorn Mar 7, 2012 05:31 PM

            Make gingersnap biscotti.

            1 Reply
            1. re: chowser
              visciole RE: chowser Mar 7, 2012 06:39 PM

              I have made spice biscotti -- heavy on the ginger -- and while they do not have the molasses-y chewiness of gingersnaps they do taste quite similar.

              I would think for a more cereal-like effect you'd need to omit the molasses and add more flour, which may well equal something like biscotti.

            2. pdxgastro RE: xygorn Mar 7, 2012 05:42 PM

              Perche' no? Why not? In Italy they sell 'frollini' (shortbread cookies) expressly for breakfast. They dunk them in those typical highsided cafe au lait breakfast bowls full of milk. Sometimes with a splash of coffee in the milk.

              1. Cheese Boy RE: xygorn Mar 8, 2012 09:53 PM

                Your cookies will be great with mini Nilla wafers, and you can add some to the seasonal Ciao Bella Maple Ginger Snap gelato also. Cheers Ziggy.

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