Gingersnaps are, to me, the perfect cookie to enter the Fall season. Made with simple ingredients, both fresh and ground ginger and honey, I find that these longtime favorites are so much tastier than the store bought variety. Plus, these spicy, buttery cookies make the perfect addition to your kids lunch box for back-to-school. Best enjoyed with a cup of hot tea when the weather gets cold. What a pleasure, when your entire house is filled with their amazing smell as they bake!
Ingredients list for the sweet ginger cookies recipe
For a dozen large cookies:
- 1 3/4 cup (180g) all-purpose flour
- 1/3 cup (35g) ground ginger
- 1 knob (15g) fresh ginger
- 1/2 cup (80g) granulated sugar
- 1 tbsp (20g) honey (strong)
- 1/3 lb (150g) of butter
- 1 egg yolk
- 1 tbsp (2g) baking soda
1. Peel and grate fresh ginger. Keep aside.
2. In a medium bowl, whisk together flour, baking soda, ground ginger.
3. In a large mixing bowl, beat together butter, grated fresh ginger, granulated sugar and honey until creamy and smooth. Mix in egg yolk. Add dry ingredients and mix just until combined. You should get a smooth paste.
4. Make a roll, protect with plastic wrap, let harden in the refrigerator or freezer.
5. Preheat your oven to 320°F (160°C). Cut your dough roll into thick slices. Note that the cookies will swell during baking, it is the role of baking soda. So if you want thin, crisp cookies, make thinner slices. Bake on non-stick silicon mat for up to 15 minutes (depending on the size of your cookies).
6. Cookies will be very soft out of the oven, so wait for a while before removing from the mat allowing to cool on a rack.
Quick, easy, delicious!