Old-fashioned gingerbread cookies
Delicious cookies for the true ginger lover
Delicious cookies for the true ginger lover. These gingerbread cookies are easy to make and deliciously chewy on the inside. Perfect for serving to guests or simply enjoying yourself. They can be stored in an airtight container for up to a week, so you can enjoy them for a long time!
Preparation
Preheat the oven to 170°C.
Melt the butter with the ginger syrup and molasses in a saucepan over low heat. Let it cool.
Combine the flour, sugar, salt, baking soda, ground ginger, and ground cardamom in a mixing bowl. Add the butter mixture and egg to the bowl and mix until combined. You can do this with a fork.
Roll 30 walnut-sized balls (approximately 25 grams each) and place them on a baking sheet lined with parchment paper. Be sure to leave plenty of space between the dough, as the gingerbread cookies will spread in the oven. If necessary, bake the cookies in batches or on two separate baking sheets.
Place in the preheated oven and bake for 15 minutes. Remove from the oven and let cool completely so the cookies harden.
Ingredients
- 110 g roomboter, ongezouten
- 1 el (15ml) gembersiroop
- 50 g karamel stroop
- 250 g zelfrijzend bakmeel
- 200 g lichtbruine basterdsuiker
- ¼ tl zout
- 1 tl bakingsoda
- 1 tl Gember (gemalen)
- ½ tl Kardemom (gemalen)
- 1 ei
