These soft and chewy Gingersnap Cookies are delicious and festive. They are less sweet than most gingerbread recipes, but they still deliver great holiday flavours!Jump to Recipe
Hello everyone. I hope you are doing well. So am I, thanks for asking!
Another day – another cookie recipe. While most of my previous posts have been savoury recipes, I am dedicating this week to sweet stuff. Mostly cookies. Please also check these Cranberry Rosemary Shortbread Cookies and these Cranberry Rosemary Madeleines.
And what kind of holiday season can be without gingerbread, right? Therefore, I am sharing these Gingersnap Cookies.
When it comes to cookies, including gingerbread, I prefer less sweet recipes. In my book, less sugar is better. Not only because of a healthier choice, but mostly because of flavours. Did you ever notice that some cookies, especially store-bought, were so sweet that you could barely taste any other flavours but sugar?
Less Sweet Gingerbread
You can totally use less sugar than most recipes suggest! Sometimes the amount of sugar is important, especially if you want a chewy and crisp texture, with crackles. Please note less sugar would mean more soft cookies, in most situations. That’s not the case with these Gingersnap Cookies, though. They are soft and chewy from the inside and wonderfully crisp from the outside. I used coarse sparkling sugar. Besides adding an extra crunch to the exterior, it’s also visually beautiful. You can use other type of sugar, but it can melt into the dough while baking, so it can be less visible.
There’s enough of sweetness that comes from the dough (subtly, only from honey) and mostly from the coating. Of course, if you want more sweet cookies, add 1-3 spoons of sugar along with honey into the dough.
Did I also say it’s super easy to make? Simply combine the melted butter with the remaining ingredients until soft and moist dough forms. Chill it for 10-15 minutes while the oven is preheating, and voila!
I hope you like these Gingersnap Cookies, and you will try them. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Gingersnap CookiesCourse: Dessert
These soft and chewy Gingersnap Cookies are delicious and festive. They are less sweet than most gingerbread recipes, but they still deliver great holiday flavours!
100 gr. butter (¼ cup + 3 tbsp.), melted
2-3 tbsp. fancy molasses
2 tbsp. honey
1 cup and 1-2 tbsp. all-purpose flour
1 tsp. ground ginger
1 tap. cinnamon
1/2 whole nutmeg, grated
1/4 tsp. allspice
1/4 tsp. cardamom
a little pinch of salt
about 1/2 cup of coarse (sparkling) sugar
- Combine the melted butter with the spices, salt, molasses, and honey with a whisk. If you prefer cookies more sweet, you can add 1-3 tablespoons of sugar, preferably brown.
- Stir in the flour and mix with a spoon until soft, slightly moist to a touch dough, forms. Places it to the refrigerator for 10-15 minutes.
- Preheat oven to 350 degrees F (~175 degrees C).
- Take about 1 tablespoon of dough and shape into balls. Place the coarse (sparkling) sugar to a shallow bowl. Coat the dough balls into the sugar, slightly flattening them.
- Place the coated cookies on a parchment-lined baking sheets. Bake for about 10-12 minutes (depending on size) or until edges are lightly golden. If you are using sugar that is different than coarse, you may want to sprinkle the cookies with a bit extra sugar halfway in the oven as the coating might melt out.
- Remove from oven and completely cool. The cookies will be soft, but they will set more once cooled. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.