Ginger Snap Cookie Shapes

The addition of lemon zest to these cookies will add a little zing to your step!


Once the sweet gingery aroma hits your nostrils, it will feel just like Christmas.

Ginger Snap Cookie Shapes
Yields 20
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 2 cups spelt flour
  2. 1 tspn baking powder
  3. 1 tsp - 1 tbsp ground cinnamon
  4. 1-2 tbsp ground ginger for milder spice flavour, up to 4 tbsp for strong spice flavour (how we love it)
  5. 1/2 tspn sea salt
  6. 1/2 cup melted butter
  7. ¼ cup of coconut sugar
  8. ¼ cup of maple syrup
  9. 1 large egg, well beaten
  10. 1-2 lemons, zested
  1. Preheat the oven to 180 degree. Line 2 trays with unbleached baking paper.
  2. In a large bowl whisk together the flour, baking soda, cinnamon, ground ginger, and salt.
  3. In separate bowl mix together the melted butter, coconut sugar, maple syrup, egg and lemon zest.
  4. Pour butter and sugar mixture over the flour and mix together to form a dough. If dough is too wet add a little more flour, if too dry add a little water.
  5. Dust some flour over a clean and dry bench top. Using a rolling pin, roll dough to 1 cm thick. Use a cookie cutter to cut out shapes of approx 20 +cookies laying on pre prepared baking paper.
  6. Bake for 7-10 minutes or until cookies slightly darken and become fragrant.
  1. Lunchbox friendly
Brenda Janschek Health & Lifestyle

I love seeing the pictures of when you make my recipes, so please share them on my Facebook page or Instagram and tag #bjhealthandlifestyle.

Berleena has been the wonderful recipe developer helping me create a series of delicious recipes, here’s a bit more about her…

brenda-janschek-guest-recipe-developer-berleena-jpgBerleena Eberle — Food Mindset Coach
Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.

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Your thoughts on this post


  1. Zoe


    Just wondering if the ginger quantity is correct? We made these today and didn’t put this much ginger in and they were still soo spicy!

    Many thanks,


    • Brenda Janschek

      Zoe, funny, I was just about to add that use 3 tablespoons for a milder bite, maybe I’ll make it 2 tablespoons. We all love our ginger so 4.5 tablespoons works for us : )

  2. Amanda

    Hello, my little guy has a dairy allergy. Do these work out okay with coconut oil? Just have a different texture?

  3. sandra

    I ran out of butter and used coconut oil to make up half cup and they turned out yum! How are they stored til xmas? fridge?

    • Brenda Janschek

      I store in a jar on benchtop for 1 week. Beyond that I will usually freeze then bring them out as needed. Great to hear they worked out with coconut oil.

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