Cookies don’t pop out of my oven very often. Seriously, I was thinking the other day and I could barely remember the last time I made cookies. And so I decided to create a new cookie recipe based on ginger snaps: My version of ginger cookies. Chewy, slightly crunchy and very fragrant. Now, I admit ginger snaps are more of a winter-kind-of-thing, but I absolutely love the flavor of the spices in a cookie. I’d have these any time of the year. Besides, our current weather isn’t getting me in the summer-mood anyway. (I leave the house with scarf and get on my bike, wishing I could use my gloves without making a fool of myself. I blame the tropical(-asian)-genes hehe… ^^”)
To make these cookies you need 6 simple ingredients. I’m sure you’ll have these somewhere in your pantry and fridge:
- Brown sugar
- Egg white
- Ginger cookie spice mix
The butter needs to be at room temperature or you won’t be able to cream it with the sugar. You’ll use brown sugar, because it keeps the cookie moist and chewy. You could substitute with granulated sugar, but keep in mind it will affect the texture of the cookie. The egg white in this recipe contributes to the crunchyness of the cookies. Using 1 egg white will make your cookies slightly crunchy, but not as crunchy as ginger snaps. Finally the ginger cookie spice mix: You could go out and spend some money on store-bought spice mix, but you could also stay at home and throw 2 teaspoons of ground ginger, ground cloves and ground cinnamon together. The latter being so much cheaper and the better option for lazy people (like me). But hey, it’s up to you!
Once you’ve gathered your ingredients, get out your mixing bowl. I wish I could say I used a standing mixer (I’d LOVE a kitchenaid someday…♥), but at the moment I’m best buddies with my handheld mixer. A spatula and wisk would do just fine with this recipe too, by the way. Start by creaming your butter and sugar. Then, add the egg white and mix until just combined. Finally, add your flour, spice mix and salt, and mix. You will get a dark brown, slightly sticky dough. Pop this in the fridge for about an hour and bake for 12-15 minutes at 180ºC. Let the cookies cool (slightly) and serve with a tall glass of (soy)milk. Best combo ever.
- 125 g unsalted butter, room temperature
- 170 g brown sugar
- 1 large egg white
- 250 g all purpose flour
- 2 Tbsp ginger cookie spice mix*
- ¼ tsp salt
- Preheat the oven to 180C and line a cookie baking tray with baking paper (or use a cookie baking mat).
- In a large bowl, cream the butter and brown sugar.
- Add the egg white and mix until combined.
- Add the flour, spice mix and salt. Mix until a dough is formed.
- Chill the dough about 1 hour in the fridge.
- Make cookie balls the size of a tablespoon.
- Bake the cookies 12-15 minutes at 180C.
- Let the cookies cool at least 5 minutes, before transferring to a cooling rack.
- *Or add 2 tsp ground ginger, 2 tsp ground cloves and 2 tsp ground cinnamon.