Ginger Snap Cookies

I just love this time of year and all the traditions that come with it. Sending Christmas cards in the mail (yeah, I’m old-school like that 😉 ), putting up the tree, planning the Christmas feast, and the family coming together. Another tradition in my house during the holiday season are these Ginger Snap Cookies. A delicious, ginger-y cookie that’s not too sweet and super simple to make. Yes please!

I’ve been making these cookies at Christmas time for years. I’d originally found the recipe in an old cookbook. Pretty sure I’d bought it at an Op Shop like, 100 years ago. The cookbook is long gone but the recipe is etched in my brain forever.

There’s something about the combination of the ground cinnamon and ginger that always feels kinda festive to me. I’m talking all cozied up in front of an open fire, the snow falling just outside my window, Christmas Carols playing on the record player…

This is all happening in my brain, mind you. I live in Australia – our Christmases are generally 35C and sunny (lol). One day I might get to experience a white Christmas but for now my Ginger Snap Cookies will do the trick.

Another reason I love these cookies is because they require so few ingredients and are really easy to make. Not only does this make me feel better about my baking skills but it means the kid can help. Everybody wins!

Try my Ginger Snap Cookies this holiday season and let me know how you go. I just know you’re going to love them as much as I do!

Makes around 24

90 grams butter

1/3 cup brown sugar

1/3 cup golden syrup

1 1/3 cups plain flour

3/4 tsp bicarb soda

1 tsp ground cinnamon

1 tbs ground ginger

Method:

Preheat your oven to 180C (fan forced). Grease an oven tray and set aside.
Start by combining your flour, bicarb soda, cinnamon, and ginger in a bowl. (Proper bakers would sift this stuff together but I just chuck it all into a mixing bowl and combine it using a whisk – you do what works best for you.) Set aside.
In a medium-sized pot combine the butter, brown sugar, and golden syrup. Stir over a low heat until it’s all melted together to make a kind of thick, dark golden brown lava-like mixture.
Remove the pot from the heat and stir in your dry ingredients. Don’t stress, it’ll look like there’s too much flour mixture but it will all meld together eventually.
When the mixture’s cool enough to touch take around a teaspoon-sized portion in your hand and roll it into a ball. Place your little ginger ball onto the greased oven tray and continue until all the mixture is gone. Be sure to leave about 5cm between each cookie.
Using the back of a fork, flatten the cookies slightly then pop them into your preheated oven for around 10-12 minutes. Cool on a wire rack.