Soft ginger cookies

Last friday night, we went out of cookies, so I baked those soft ginger cookies – until 1.30 am, yes: that’s what I can do when I really want a cookie…! And they were so good, I have to share it with you! I adapted the recipe I found on Joy of Baking with the ingredients I had home. Here it is just for you!

Ginger cookies


  • 120 grams unsalted butter, room temperature
  • 100 grams brown sugar
  • 1/4 cup honey
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • 200 grams all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves


  1. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 – 3 minutes). Add the honey, egg, and vanilla extract and beat until incorporated.
  2. In a separate bowl whisk together the flour, baking soda, salt, and spices.
  3. Add the flour mixture to the butter mixture and mix until well combined.
  4. Cover the batter with plastic wrap and chill in the refrigerator for about 60 minutes.
  5. Preheat the oven to 180°C. Line baking sheets with parchment paper.
  6. Place about 1 cup of white granulated sugar in a medium-sized bowl. When the dough has chilled sufficiently, roll into 2.5 cm balls. Then roll the balls of dough into the sugar, coating them thoroughly.
  7. Place on the baking sheet, spacing about 5 cm apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 8 -10 minutes or until the cookies are firm but are still a little soft in the centers.
  8. Cool on a wire rack.

Eat them warm: they are DELICIOUS!

Have a great week-end!


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