Ginger Snap Cookies

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There are few things that I am defiant about when it comes to making them myself.
Just to be clear, I am not a monster, and in many cases, products available at the store are perfectly fine. Or even better than what I can make at home.

There is no way that I will make a baguette that is going to outdo a professional baker (that has been working on it since 04.00am). Also making filo dough, ricotta or butter are things I consider not worth spending loads of time on when I can buy the perfect versions of it at a modest price without having to search for it in an exotic deli (with limited opening hours).
This is rather different for a cookie though. When a cookie is freshly baked, the texture is so significantly different and so much better than even the ones you can pick up at a good bakery, that I am happy to fidget around in the kitchen.

Having said that, much fidgeting is actually not even needed. This dough comes together fairly easy in one bown and most of the work is having the patience to let the dough chill and to bake it in batches. Just try it for yourself. 🙂Photo 24-10-15 14 39 59
Recipe adapted from David Lebovitz.
Also: a handy guide on how your cookies will turn out, considering the different ingredients and ways of preparing.

Ginger Snap Cookies


  • 280 grams of whole wheat flour
  • 150 grams of melted butter
  • 130 grams of muscavado sugar
  • 50 grams of honey
  • 1 large egg
  • 1 tablespoon of vanillia essence
  • 1 tablespoon of ground ginger
  • 1 tablespoon of mixed spices (such as cinnamon, cloves, anise & allspice)
  • 1/2 tablespoon of freshly ground black pepper
  • 1/2 tabelspoon of flaky sea salt


  1. Stir all ingredients together in a large bowl until it is a thick paste. The dough will look rather sticky and is not necessarily easy to handle. I'd therefore recommend to use a (sillicon) spatula to mix it all together and to transfer it from the bowl onto a piece of cling film.
  2. Use a piece that is large enough to make a 'sausage' out of the dough. Do so by closing the cling film and slowly rolling it into a large toffee shape.
  3. Put this into the fridge or freezer and let it chill until it is hard enough to slice, approximately for an hour and a half.
  4. Take the cling film of and slice this into thin cookies (around 5 millimiter thick) with a sharp knive. Bake these for 10-15 minutes in a moderately hot oven, on 180 degrees Celsius until they look evenly baked. These cookies will firm up after they cool down, so it is easiest to wait with transferring them to a plate after they're cold(er).

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