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Soft Gingersnap Cookies

Servings 30 gingersnap cookies
Author Natalie


For the cookies:

  • 150 grams (1 stick + 1 tbsp.) soft butter
  • 150 grams (3/4 cup) sugar
  • 50 grams (1/4 cup) light brown sugar
  • 60 grams (3 tbsp.) honey
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. salt
  • 1 large egg
  • 280 grams (2 cups) all-purpose flour
  • 2 tsp. baking soda

For coating:

  • 100 grams (1/2 cup) sugar


  1. In a mixer bowl with a paddle attachment, place butter, sugar, light brown sugar, honey, cinnamon, ginger and salt and mix at medium to high speed until a uniform, soft and creamy mixture is obtained.
  2. Using a spatula, scrape down the sides of the bowl to return the mixture to the center of the bowl.
  3. Add the egg and mix until it is assimilated in the batter.
  4. Add flour and baking soda and mix until you get smooth and soft dough.
  5. Wrap the dough in plastic wrap and cool in the refrigerator for about an hour.
  6. Preheat the oven to 180c degrees.
  7. Make walnut-sized balls from the dough and roll each cookie in sugar.
  8. Place in increments on a baking pan lined with baking paper.
  9. Bake the cookies for 8-10 minutes or until they swell, crack slightly, set at the edges but still slightly soft in the center.
  10. Cool completely and serve.

Recipe Notes

  • Keep the cookies in a sealed jar for up to 10 days.
  • You can add or omit spices from the cookies according to personal taste.
  • You can use maple or date syrup instead of honey in the same amount. Flavors will vary accordingly.
  • It is important that the butter is very soft so that the dough is properly combined.
  • It is possible to prepare the dough in advance and freeze it for up to two months, wrapped tightly in plastic wrap.