Crunchy and slightly chewy Ginger Snap Cookies, spiced with ginger and sweetened with honey. They are deliciously addictive and so easy to make. Recipe with step-by-step photos.
There is a book shop in Zurich which has a large section filled with English books, and a curiously large section filled with American and British food for the expats.
I use the term “food” loosely because it is really only snack food (or, rather, junk food) on offer, but I suppose these are the sorts of things you miss when you move to another country.
Ginger Nut Biscuits
The other week, my son eyed a packet of ginger nut biscuits and desperately demanded that I buy a packet, even though he had never tried anything like it before.
I had my doubts that he would like the taste; after all, he’s one of the few kids in Switzerland who doesn’t like traditional Christmas gingerbread.
But he surprised me. Not only did he love the ginger nut biscuits, he declared them to be the “yummiest biscuits ever”.
Not wanting to be beaten by a packet of shop-bought biscuits, I thought it was time to bake a batch of homemade Ginger Snaps.
Ginger Snap Recipe
Once upon a time, pre-children, I used to bake quite a lot, and I recall a stage when I baked Ginger Snap Cookies quite often.
This is a nice and simple recipe for Ginger Snap Cookies which has been adapted from Bake by Rachel Allen, an Irish cookbook author. I adore all of her books, and making these Ginger Snap Cookies again was something of a revival for me.
I ought to bake more often, and I ought to bake with my children more often.
This recipe for Ginger Snap Cookies is incredibly easy and foolproof, which makes it perfect for making with children.
There are no fancy ingredients required, no chilling the dough, and most of the hard work can be done with a stand mixer.
How to Make Ginger Snap Cookies
I find it easiest to make these Ginger Snap Cookies using my electric stand mixer. But you can, of course, make everything by hand with a bowl and wooden spoon.
Place the dry ingredients into the bowl of a stand mixer, and beat in the softened butter until the mixture resembles wet sand.
Slowly beat in the warmed honey until the mixture comes together into a sough.
Roll out small balls of dough, and then roll these balls of dough in some granulated sugar.
Place the balls of dough onto a baking tray lined with baking paper, and gently flatten them with a fork.
Bake the cookies for about 10 minutes, or until they are lightly golden.
So what did my son think of these homemade Ginger Snap Cookies? Currently, they are “the best best best cookies in the world” 🙂 I hope you will agree!Print
Ginger Snap Cookies
Crunchy and slightly chewy Ginger Snap Cookies, spiced with ginger and sweetened with honey. They are deliciously addictive and so easy to make. You won’t be able to stop at one!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: Approx 20 cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: Australian
- 225 g (1 1/2 cups) plain flour (all-purpose flour)
- 2 teaspoons baking powder
- 2 teaspoons bicarbonate of soda (baking soda)
- pinch of fine salt
- 1 teaspoon ground ginger (powdered ginger)
- 1 teaspoon mixed spice
- 1/2 teaspoon ground cinnamon
- 100 g (1/2 cup) caster sugar (superfine sugar)
- 100 g (1 stick) cold unsalted butter, cut into cubes
- 100 g (1/4 cup) honey
- granulated sugar for sprinkling
- Preheat the oven to 180°C (350°F) (without fan).
- Line a large baking tray with baking paper.
- Measure the flour, baking powder, bicarbonate of soda, salt, ground ginger, mixed spice, ground cinnamon, and caster sugar into the bowl of a stand-mixer.
- Using the flat paddle attachment, gently mix everything together.
- Add the butter and beat lightly until the mixture resembles wet sand.
- Heat the honey in a small saucepan over low heat until it is just warm and becomes runny in texture.
- With the mixer on low speed, slowly pour in the warm honey until the mixture comes together to form a soft dough.
- If the mixture looks too dry and needs a bit more moisture, add a squeeze or two of more honey and continue mixing until it comes together in a soft dough.
- Sprinkle some granulated sugar on a plate.
- Roll pieces of the dough into small balls.
- Roll the balls of dough in the granulated sugar until they are fully coated all over.
- Place the balls of dough on the baking tray about 5 cm (2 inches) apart.
- Using a fork to slightly flatten the balls of dough.
- Bake for about 10 minutes until they are just golden. If the cookies are baked for too long and become too dark, they will taste bitter.
- Leave the cookies on the baking tray for a few minutes to firm up before transferring them to wire rack to cool.
This recipe produces Ginger Snap Cookies which are crispy, but slightly chewy in the centre.
For a really crispy cookie, you can make them a bit thinner.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Per cookie
- Calories: 94
- Sugar: 7.8g
- Sodium: 112.6mg
- Fat: 3.5g
- Carbohydrates: 15.2g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 9mg
This recipe was first published on 10 August 2011. It has been updated with new photos and more comprehensive recipe notes.