Name: Ginger cookies – fragrant cookies for tea and Christmas
Total time: 35 min
Yield: 30 servings
Ingredients: Dough for ginger cookies; 100 g butter at room temperature; 80 g cane sugar (granulated sugar also works); 40 g liquid honey; 1 egg; 220 g plain wheat or spelt flour; 5 g ground ginger (about 2 teaspoons); 2 g ground cinnamon (about 1/2–1 teaspoon, to taste); 6 g baking powder; 2 g salt (a small pinch); For coating / sprinkling (optional); 20 g granulated or cane sugar (for coating the dough balls)

Ginger cookies – fragrant cookies for tea and Christmas

Ginger cookies are exactly the kind of sweet you want on hand when you’re making tea in the evening, it’s freezing outside, and you crave something small, fragrant, and crunchy. These aren’t hard biscuits that will break your tooth – they’re thin, slightly crisp, and a bit softer in the middle. Ginger gives them a pleasant warming bite, and honey and cinnamon bring that familiar gingerbread comfort. They’re great with coffee, on the Christmas platter next to vanilla crescents, or as an edible gift in a jar with a ribbon.

⏱ 35 min● easy♨ 30 servings

Step by step

Instructions

0 z 8

1Step 1First prepare the butter – it should be soft so it whips well. If it’s too cold, leave it at room temperature for a few minutes or soften it briefly in the microwave (but don’t melt it completely).
2Step 2Put the butter, cane sugar and honey into a bowl. Beat with a hand mixer or whisk until the mixture whitens and becomes fluffier. It takes a few minutes, but it’s important for the final cookie texture. Then add the eggs and beat again to combine with the fat.
3Step 3In another bowl, mix the flour, baking powder, salt, ground ginger and cinnamon. Gently stir the dry ingredients so the spices are evenly distributed and the ginger isn’t concentrated in one spot.
4Step 4Gradually add the dry mixture to the butter mixture. Start mixing with a whisk, then switch to a wooden spoon or spatula — the dough will begin to thicken. The goal is a compact, soft, slightly sticky dough that can be shaped into balls. If it seems too runny, add a bit of flour; if too dry and crumbly, a teaspoon of milk will help.
5Step 5Chill the finished dough in the fridge for at least 10–15 minutes. It will firm up a bit and be easier to work with. Meanwhile preheat the oven to 180 °C (top and bottom heat) and prepare baking trays with parchment paper.
6Step 6Cut small pieces from the rested dough (about the size of a large walnut), roll them into balls in your palms and you can lightly coat them in granulated sugar — the cookies will get a delicate crunchy “shell.” Place the balls on a baking sheet with enough space between them; they will spread into discs while baking.
7Step 7You can very gently press each ball with your palm or the bottom of a glass to start shaping it into a cookie — but only lightly, the oven will do the rest. Put the tray into the preheated oven and bake for 8–12 minutes depending on cookie size. The edges should start to brown; the center may still be slightly soft — it will firm up as it cools.
8Step 8Carefully transfer the baked cookies to a rack or a dry tray and let them cool completely. Freshly baked they will be crisp at the edges and tender in the middle. They taste great on their own, with tea or coffee, or as part of Christmas cookies alongside meringue kisses.

Kitchen tip

Ginger cookies mature nicely — they're even better the next day as the ginger and cinnamon develop more. If you want to give them as an edible gift, let them cool completely, then put them in a jar or tin. Tossing in a piece of orange or lemon peel will give them a subtle citrus aroma.

Customize this recipe

Variants and alternatives

Without honey: you can replace honey with maple or date syrup if you want a different sweetness or avoid honey.

Approximate per serving

Nutritional values

Energie70 kcalProteins1 gSacharidy9 gTuky3 g

Ginger cookies – fragrant cookies for tea and Christmas

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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