Ginger Snaps

Few things make your house smell like festive holidays as much as the delicious baked treats fresh out of the oven. Made with fresh ginger, crystallized ginger, Christmas spices, molasses, maple syrup, these ginger snaps are packed with flavours and a great reminder of Christmas. Recipe adapted from Cook’s Companion by Carole Clements and Essen und Trinken

To all my friends and readers, I wish you and your family a very Merry Christmas with Good Mood, Real Food and Love!

  • 270 g All-purpose flour
  • 2 tsp Baking soda
  • 2 tsp Ground ginger
  • 1/4 tsp Ground cardamom
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground clove
  • 1/2 tsp Salt

  1. Preheat the oven to 180C/350F. Prepare 3 baking trays with parchment paper. Whisk together the flour, baking soda, ginger, cardamom, cinnamon, clove, and salt in a mixing bowl.
  2. Beat the golden caster sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add in egg, molasses, maple syrup, and fresh ginger.
    With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated.
  3. Fold in the crystallized ginger. Cover with a plastic film and chill for 1 hour. Shape the dough into 1-inch balls. Roll the balls in the sugar, and place about 2-inch apart on the prepared baking tray.
  4. Bake until the cookies are just firm to the touch, about 12 minutes or 15 minutes if you prefer them crisp. Transfer the ginger snaps to wire racks and let cool completely. Store the cookies in an airtight container for up to 2 weeks.