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.
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.
Here are some of the ingredients you’ll need:
Spelt flour
Baking powder
Ground cinnamon
Salt
Coconut or rapadura sugar
Maple syrup
Ginger Snap Cookie Shapes
Ingredients
- 2 cups spelt flour
- 1 tspn baking powder
- 1 tsp - 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/2 tspn sea salt
- 1/2 cup melted butter
- ¼ cup of coconut or rapadura sugar
- ¼ cup of maple syrup
- 1 large egg well beaten
- 1-2 lemons zested
Instructions
- Preheat the oven to 180 degree. Line 2 trays with unbleached baking paper.
- In a large bowl whisk together the flour, baking soda, cinnamon, ground ginger, and salt.
- In separate bowl mix together the melted butter, coconut sugar, maple syrup, egg and lemon zest.
- 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.
- 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.
- Bake for 7-10 minutes or until cookies slightly darken and become fragrant.
Notes
If you make these and share them on instagram, remember to tag me @brendajanschek.
Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life!
If you’d like to see a round up of our favourite holiday celebration food recipes just click here.
Berleena has been the wonderful recipe developer helping me create a series of delicious recipes, here’s a bit more about her…
Berleena 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.
Easy Wholefood Lunchboxes eBook
Free Breakfast Recipe eBook
As far as breakfast cereal goes, I always say, “you may as well eat the box’, it’s probably more nutritious than what’s inside! Here are 5 things to think about before you reach for the boxed cereal in the supermarket.Download Now
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Casey
Hi – could you use gluten free plain flour instead of spelt for this recipe?
Brenda Janschek
Sure can Casey.
Zoe
Hi
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,
Zoe
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 : )
Zoe
Thanks Brenda ?
Amanda
Hello, my little guy has a dairy allergy. Do these work out okay with coconut oil? Just have a different texture?
Brenda Janschek
I would say so Amanda! I usually successfully swap butter for coconut oil in recipes. Let me know how you go.
sandra
i used coconut oil they were yum
Brenda Janschek
Fab Sandra!
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.