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.
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.
- 350 g flour
- 3,5 teaspoon baking powder
- 200 g sugar
- 3 teaspoon ground ginger
- 1 teaspoon baking soda
- 125 g butter
- 75 g sirup
- 1 egg
- 1 teaspoon orange peel
- 2 cm fresh ginger grated
Turn on the oven at 160 C
Melt the butter and sirup together in a pot at low heat.
Once the butter is melted, take it off the heat and let it cool a bit.
Mix flour, sugar and spices in a bowl.
Add the butter mixture and egg. Stir it into a soft dough.
Make about 40 balls out the dough, press them down a bit and add them to the baking tray.
Bake the cookies for 15-20 minutes until they turn golden. Leave the fan off.
Let them cool on a wire rack