Ginger Cookies

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Nov 30, 2014

Ginger cookies

I have always wanted to like ginger, but unfortunately the taste is just too powerful for me. My fiancĂ©, on the other hand, really likes it, and especially ginger cookies so when I found a recipe in a Christmas recipe magazine, I thought to myself now is the time – and crossed my fingers that I’d like them as well.

They are really tasty! They taste of Christmas and are deliciously spicy. Furthermore, they look gorgeous with sparkling sugar on top. It is a real Christmas or winter cookie.

The original recipe has three kinds of ginger in it, but since I’m not keen on ginger I thought I’d start with just one kind.
Furthermore, the recipe tells us that it makes around 35 cookies, but I got 108 cookies! And I don’t think they should be any larger.


  • 400 g flour
  • 2,5 tsp baking powder
  • 1 tbsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp all-spice
  • 1/2 tsp ground black pepper
  • 2 tsp baking soda
  • 1 pinch of salt
  • 175 g muscovado sugar or brown sugar
  • 200 g butter, room temperature
  • 1 small egg
  • 100 ml syrup
  • 150 ml sugar


Mix flour, baking powder, ginger, cinnamon, all-spice, pepper, baking soda and salt.

Beat muscovado sugar and butter with a hand mixer. Add egg and syrup and beat until just mixed. Stir in the flour mixture. Place the dough in the fridge for 20-30 minutes.

Cover some baking trays with baking paper and preheat the oven to 200C.

Form small balls with a diameter of 1/2 inch. Place them on the baking tray, nicely spaced. Fill up the baking tray before you roll each ball in sugar and place them back on the tray. Bake the cookies for 10-12 minutes.

Let the cookies chill for 1 minute on the tray before moving them to a rack where they cool completely.

Store them in a biscuit tin for up to 1 week.

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