Gingersnaps

Ginger cookies

Ginger cookies are crisp and chewy at the same time as well as really gingery. It is one of my favourite cookies – it is so perfect with tea.

Orange peel and grated fresh ginger for a quadruple portion of cookies

My friends and I have a love affair with ginger cookies, so last year we decided to add ginger cookies to our Christmas cooking. We found a wonderful recipe, that only gets better by adding more fresh ginger. They are not part of the traditional Danish Christmas cookie pantheon, but we have taken them into ours.

Print Recipe
Ginger cookies
Delightfully chewy, crisp and spicy ginger cookies with tons of ginger
Gingersnaps
Prep Time 15 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
cookies
Ingredients
Gingersnaps
Instructions
  1. Turn on the oven at 160 C
  2. Melt the butter and sirup together in a pot at low heat.
  3. Once the butter is melted, take it off the heat and let it cool a bit.
  4. Mix flour, sugar and spices in a bowl.
  5. Add the butter mixture and egg. Stir it into a soft dough.
  6. Make about 40 balls out the dough, press them down a bit and add them to the baking tray.
  7. Bake the cookies for 15-20 minutes until they turn golden. Leave the fan off.
  8. Let them cool on a wire rack

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