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Ginger crunch cookies recipe

Ginger crunch cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Ginger biscuits

An easy crunchy, gingery cookie. It has taken me a while to find a suitable crunchy ginger biscuit recipe that doesn't resemble a cake texture or that ends up like gingerbread men and this is what I have come up with. I hope you enjoy them as much as we do.

65 people made this

IngredientsMakes: 15 biscuits

  • 75g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 50g crystallized ginger, chopped very finely
  • 1 teaspoon ground ginger
  • 60g caster sugar
  • 75g rolled oats
  • 100g butter or margarine
  • 1 tablespoon golden syrup
  • 1 tablespoon milk

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat your oven to 150 C / Gas 2. Line 2 large baking sheets with baking parchment or grease them lightly.
  2. Measure the flour, bicarbonate of soda, crystallized ginger, ground ginger, caster sugar and rolled oats into a mixing bowl.
  3. Melt the butter and syrup together very gently in a small pan.
  4. Mix the melted butter and syrup and the milk into the dry ingredients.
  5. Refrigerate the mixture for 5 minutes or so it firms up a bit.
  6. Take heaped teaspoons of the mix and roll into balls. Put on your baking sheets spaced WELL apart – these biscuits really spread. Flatten the top of each biscuit with your hand or a fork.
  7. Bake until lightly browned, 15 to 20 minutes (check after 12 if you are using a fan oven).
  8. Cool on the baking trays for a few minutes (they’ll fall apart if you move them straight away!), then transfer to a wire rack to finish cooling.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (7)

These are absolutely beautiful! Very easy to make and I got 30 biscuits from the mixture. I added an extra half tsp of ginger as I like it. Thank you so very much for the recipe!-04 Apr 2013

Try not to eat them all at once, delicious and crunchy. Would be interested to hear other views-12 Mar 2012

The easiest cookies ever - I have never been any good at making biscuits until this recipe - they turned out really well, golden, crunchy and excellent flavour. Thanks for sharing this-25 Aug 2014

More collections

    • Cookie base
    • 126 g butter
    • 125 g sugar
    • 200g flour
    • 1 teaspoon ground ginger
    • 1 teaspoon baking powder
    • Cookie glaze
    • Melt in a saucepan
    • 4 tablespoons butter
    • 1/2 cup icing sugar
    • 1 tablespoon golden syrup
    • 2 teaspoons ground ginger
    1. Cookie Base Cream butter and sugar, add sifted dry ingredients. Knead well and press into a shallow tin. Bake 20 - 25 mins at 180c. Cookie Glaze Heat until melted then pour over slice while hot. If you want cookies nice and neat, cut while warm, other wise break up when cold.

    Crispy Ginger Cookies

    My husband has an obsession with store-bought cookies. The thinner and crispier, the better. Needless to say, it can sometimes be a little blow to this baker&rsquos ego when he&rsquoll gladly pass up a pan of freshly baked cookies for their pre-packaged counterpart.

    I&rsquove spent countless hours trying to perfect a homemade version of his favorite chocolate chip cookies. Doing research, making copycat recipes that I found online&hellip and they&rsquore just never the same.

    Now that the holidays are just around the corner, he came home from the market last week with a bag full of festive cookies. Gingersnaps, chocolate crinkles and the mint version of his all-time favorites. I mean seriously, our house has been brimming with cookies for weeks, but he just had to have those crispy store-bought ones.

    I decided to accept the fact that replicating his beloved chocolate chip cookies at home just isn&rsquot going to happen, so I though I&rsquod give his holiday favorite a try &ndash Crispy Ginger Cookies.

    I used Challenge Butter to whip them up. If you&rsquove never tried Challenge Butter &ndash you most definitely should. It&rsquos made with 100% real cream, so there is nothing artificial about it. And it&rsquos made from cows not treated with the Growth Hormone rbST. It&rsquos our favorite butter to bake with.

    Let me tell you &ndash I feel like I won some kind of award. Eric (and Elle, and my dad) loved these cookies. Like, devoured them to the point where I had to intervene so I&rsquod have some to photograph. They have perfectly crispy edges, with just the tiniest bit of chew in the center. There&rsquos definitely a ginger kick, exactly what you want in this kind of holiday cookie.

    You can even enjoy them warm from the oven any time of year when you follow my instructions for how to freeze cookie dough!

    I hope you&rsquoll skip the store-bought gingersnaps and try these on for size. They&rsquore SO good!

    Make ahead: portion dough onto a cutting board wrapped with plastic, cover lightly, and chill until firm about 30 minutes. Divide between a few heavy-duty zipper-lock bags, and refrigerate up to 1 week (freeze 2 months). Bring to room temperature, roughly 70°F, then roll, coat, and bake as directed.

    Due to its unique pH and sodium content, blackstrap molasses will give these cookies a cakey texture and slightly bitter edge. If you can't get a hold of molasses, reach for Lyle's Golden Syrup instead.

    Photo Guide


      1. Preheat oven to 350°F and grease a 13- by 9-inch metal baking pan.
      1. Sift together dry ingredients and blend in butter with your fingertips until mixture resembles coarse meal. Press evenly into bottom of pan (base will be thin). Bake in middle of oven until golden and crisp, 20 to 25 minutes.
      1. Melt butter in a small saucepan and whisk in remaining ingredients until smooth. Bring to a boil and simmer, stirring, 30 seconds.
      1. Remove shortbread from oven and pour topping over, tilting pan to cover shortbread evenly. Cool in pan on a rack, then cut into small rectangles (8 rows lengthwise and 8 crosswise).

      How to make soft Ginger Molasses Cookies

      1. Start by creaming the butter and sugar together in a mixing bowl.

      2. Add the egg and molasses and cream just until combined.

      You do not want to overmix the egg, or your cookies may come out tough!

      3. Combine the flour, baking soda, spices and salt and add them to the creamed ingredients.

      You want to mix the cookie dough long enough until it comes together, but do not overmix it past that stage! Otherwise, your cookies will have the wrong texture.

      4. Now shape the cookie dough into balls and roll them in sugar.

      5. Place the cookies on lined baking sheets. I like to space them about 2 inches apart to make sure they bake evenly.

      Freeze the cookie sheets for 20-30 minutes before baking, to help yield thick and soft cookies.

      Macadamia Ginger Crunch Drops

      These chewy vegan treats are rich, sweet and subtly spiced.

      Make Ahead: The dough can be made and refrigerated a day in advance. The cookies can be stored in an airtight container for up to 5 days or frozen for up to 1 month.

      Servings: 2.5 dozen cookies

      Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.

      Sift together the flour, baking soda, salt and nutmeg on a sheet of parchment paper or wax paper.

      Combine the oil, sugars, nondairy milk, flax seeds and the vanilla and coconut extracts in a large mixing bowl mix well, then fold in the flour mixture. Just before it is completely combined, fold in the macadamia nuts and the ginger. The dough will be sticky and thick.

      Drop a generous tablespoon of dough for each cookie onto the baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 12 to-- minutes, until the cookie edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely before storing in an airtight container.

      Recipe Source

      Adapted from "Vegan Cookies Invade Your Cookie Jar," by Isa Chandra Moskowitz and Terry Hope Romero (Da Capo Lifelong Books, 2009).

      Fresh ginger molasses cookies

      Ginger cookies are one of those foods I associate with colder weather. I always start thinking about making them in the fall, and I always make a couple variations as part of my Christmas baking too. I honestly don’t think I’ve ever made them at any other time of year before… But I was just flipping through a new recipe book and this one caught my eye. (Note: I actually made these back in August, before the server problems I was having.)

      This is the first recipe I’ve tried from this book, The Dahlia Bakery Cookbook. I’ve never been to the Dahlia Bakery – never heard of it before to be honest – but it’s a really pretty book and has a nice selection of recipes. From cookies to pies to cakes to ice cream, there’s a bit of everything. And based on this cookie, it’s a good addition to my collection.

      Using fresh grated ginger root adds a bit of heat to an otherwise sweet cookie. Not that there’s anything wrong with a regular ginger cookie, but I like the contrast this adds. And rolling them in sugar before baking adds both another level of sweetness and a lovely sparkle to the finished cookie.

      These cookies form a beautiful cracked top as they bake. When they came out of the oven, they were nice and crispy (which is my preference). But by the next day they’d lost that crunch and were soft and chewy. Not sure if that’s normal for this cookie or just because it’s so humid in Vancouver. Regardless of texture, the fresh ginger, the cinnamon, and rich molasses combine to create a delicious cookie. If I could, I’d eat them all fresh from the oven (you think I’m joking, don’t you?).

      Reader Interactions

      Leave a Comment & Rating! Cancel reply

      When you say 3 tbsp of aquafaba, do you mean the whipped up version or the liquid itself? And if you mean the whipped up version does it not lose it’s fluffiness and air when you knead it into the dough?
      Regards an thanks very much for the recipes!

      Support @ Minimalist Baker says

      Hi Sandra, in this recipe the chickpea brine is added with the other wet ingredients and there’s no need to whip it separately first. Use 3 Tbsp chickpea brine. Hope that helps!

      So fluffy and pillowy!! I used fresh grated ginger and made the dough 24 hours in advance. I liked them a little extra gingery! They were a hit!

      Support @ Minimalist Baker says

      Yay! We’re so glad you enjoyed them, Tamara! Thanks so much for the lovely review!

      Delicious. I made a huge batch to share with friends for holiday gifts and they all messaged me to say how much they loved them. I used regular flour instead of GF, but I did keep the almond flour in there.

      Best ginger cookies I’ve had. Thank you!

      Support @ Minimalist Baker says

      Aw, yay! We’re so glad everyone enjoyed them. Thanks so much for sharing, Matt!

      Thank you for this recipe! I have made it three years in a row for the holidays and my family loves it! We usually have gluten, egg, and dairy allergies at family gatherings and I follow the recipe as written with great results. This year we were not gathering with gluten free family members so I didn’t buy gluten free flour blend and used all purpose flour instead (I still used the almond flour as indicated, just not the gluten free flour blend) and they still turned out perfectly! Wanted to leave this feedback for anyone wondering if regular flour will work.

      Dana @ Minimalist Baker says

      Yay!! Thanks for sharing, Katie!! So helpful.

      my kids and I wanted to let you know that we made this many times this Christmas season and we rolled it out and cut shapes every time and it was great! We made many batches and ended up creating the icing per the instructions but added food coloring and once the cookies we cooled, we dipped them in a color – so a green gingerbread Christmas tree and red stocking, a yellow star etc. Dipping it made the icing very smooth once dry. We all loved them. The cookies have great flavor, not too sweet so the added icing did not make it “over the top”. It was a nice combo of the earthy gingerbread with the sweet glazed icing. Thanks!

      Support @ Minimalist Baker says

      Aw, yay! We’re so glad you and your family enjoyed them. Thanks so much for sharing! xo

      I’ve made this recipe with Bob’s Red Mill GF 1:1 baking flour and made a couple substitutions and the dough came out very dry and crumbly. When baking, the cookies didn’t really flatten out. I would not make these substitutions: oat flour instead of almond flour and flax egg instead of aquafaba. I’ll have to try them again when I have all the right ingredients.

      Support @ Minimalist Baker says

      Hi Andrea, sorry to hear they didn’t turn out as expected. We can see how those substitutions (especially the oat flour) would cause that. Let us know if you try it out again as written.

      These are my favorite gingerbread cookies! Every Christmas I make them and I keep coming back to this recipe, despite trying so many other ones! My changes: 1 regular egg and no gf flour, just a mix of spelt and APF. Thanks!