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.
![](https://i0.wp.com/postej-stew.dk/wp-content/uploads/2017/12/IMG_20171202_131035-1.jpg?resize=168%2C300)
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.
![Gingersnaps](https://i0.wp.com/postej-stew.dk/wp-content/uploads/2017/12/DSC_0783.png?resize=150%2C150)
Ginger cookies
Delightfully chewy, crisp and spicy ginger cookies with tons of ginger
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 40 cookies
Ingredients
- 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
Instructions
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Turn on the oven at 160 C
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Melt the butter and sirup together in a pot at low heat.
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Once the butter is melted, take it off the heat and let it cool a bit.
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Mix flour, sugar and spices in a bowl.
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Add the butter mixture and egg. Stir it into a soft dough.
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Make about 40 balls out the dough, press them down a bit and add them to the baking tray.
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Bake the cookies for 15-20 minutes until they turn golden. Leave the fan off.
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Let them cool on a wire rack