Gingerbread and gingersnap cookies will forever remind me of Gili. Gili was one of my best friends, my brother’s soulmate, and one of the most unique, rare and amazing people I ever knew. He was a gingerbread addict, and used to add ginger to just about everything he made. Gingersnap cookies were his favorite, and this is why every time I make something with ginger I think about him, and miss him so very much.
He is the one who taught me to love gingersnap cookies (and ginger in general). He always talked about how healthy this root was. I made these following gingersnap cookies in honor of him, and they are also perfect for upcoming Christmas.
These gingersnap cookies are crunchy on the outside and slightly soft on the inside, with a crunchy sugar coating and a beautiful crinkle design. They spread the most delicious smell throughout the kitchen while baking, and it is really hard not to want to taste them as soon as they come out of the oven.
Soft Gingersnap Cookies
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
- 100 grams (1/2 cup) sugar
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.
Using a spatula, scrape down the sides of the bowl to return the mixture to the center of the bowl.
Add the egg and mix until it is assimilated in the batter.
Add flour and baking soda and mix until you get smooth and soft dough.
Wrap the dough in plastic wrap and cool in the refrigerator for about an hour.
Preheat the oven to 180c degrees.
Make walnut-sized balls from the dough and roll each cookie in sugar.
Place in increments on a baking pan lined with baking paper.
Bake the cookies for 8-10 minutes or until they swell, crack slightly, set at the edges but still slightly soft in the center.
Cool completely and serve.
- 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.