Feb 28, 15

Ginger Snaps Cookies


+/- 35 small cookies


  • 250gr flour
  • 2 tsp ground ginger
  • 2 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 2 tsp bakingsoda
  • pinch of salt
  • 50gr crystallised ginger, chopped finely
  • 150gr light brown sugar
  • 175gr unsalted butter
  • 1 large egg
  • 3 tbsp maple syrup or agave syrup
  • Canesuger (to roll the doughballs through)

Whisk all dry ingredients together (except for the crystallised ginger). Sift them together to make sure there are no lumps. Stir in the crystallised ginger and set aside.

Mix the butter and light brown sugar till the mixture is light and fluffy. Add in the egg and maple syrup. Mix until everything is incorporated. Now add the dry ingredients to the mixture and mix for the last time until everything is incorporated.

Knead the mixture with your hands and create a big ball. Roll this into a large sausage of about +/- 5cm thick. Cover it in plastic wrap and refrigerate for about an hour. This makes sure your dough is sturdy when we are going to work with it.

After an hour, preheat your oven till 180 ºC (or 350 ºF). Get the dough out of the fridge and cut it in 1cm thick slices. Make sure they are a bit round and drag them through the bowl with cane sugar. If all doughslices are sugared, put them on a baking tray with approximately 1-2cm space inbetween.

Don't worry if they look a bit weird, when they will go in the oven, they become nice round and cookie shaped ;) Put them for 12 to 15 minutes in the oven. Let them cool down a few minutes before you put them on a cooling rack, or they might break.


Ginger Snaps Cookies