Ginger snaps, delicious gingerbread cookies

Breakfasts and snacks
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By Ángela

This gingerbread cookie recipe is egg-free. Still, a magnificent texture is achieved. They keep for several days for example in a can in the pantry. There are molds on the market with different shapes that the kids will be excited. Anyway, a pasta cutter or the rim of a glass will do us good. They are worth making and dipping them in milk or a cup of tea or coffee.

ginger snaps

Print recipe

This gingerbread cookie recipe is perfect to enjoy a hearty breakfast or to accompany your mid-afternoon coffee. They are very good

ginger snaps
  • Ángela
  • Kitchen: cuisine
  • Recipe type: breakfasts and snacks
  • Total time:

Ingredients

  • 1/4 cup of sugar (35 gr)
  • 3 tablespoons cane honey (30 gr)
  • 2 tablespoons of butter at room temperature (30 gr)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoonful of ground cloves
  • 1 teaspoon of chemical yeast
  • 1 pinch of salt
  • 1 and 1/2 tablespoons of water (24 gr)
  • 1 and 1/4 cup of flour (150 gr)
  • granulated sugar for dusting.

Preparation

  1. We preheat the oven to 180ºC

  2. In a large bowl, mix the flour with the sugar and spices, the yeast and the salt.

  3. Add the cane honey, the softened butter and the water

  4. Mix very well and knead until a homogeneous mass is obtained.

  5. Cover the dough with transparent paper and let it rest in the fridge for two hours (you can also put it in the freezer for ½ hour).

  6. Lightly flour the work surface and roll out the dough with the help of a rolling pin, leaving a thickness of 1/2 centimeter

  7. With the help of a pasta cutter or with molds, we are cutting and placing it on the oven tray covered with parchment paper or on a silicone pastry sheet.

  8. The fringes of dough that are left over, we knead them again, we stretch them and cut more cookies

  9. Leave a few centimeters between biscuit and biscuit as they will grow in the oven; it is preferable to do them in two batches.

  10. We bake them for 5-6 minutes and sprinkle the cookies with granulated sugar while they are hot

  11. Let them cool on a rack. They will come out soft, but will thicken as they cool.

Image: foodnetwork


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