These aren’t gingerbread, nor ginger nut cookies, but instead more a ginger-flavored sugar cookie. Based on a recipe from my time in Germany, they’re truly delicious.
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You may have seen me mention before that I lived in Germany for a while as a student over the winter. Despite the cold, it was a great time to be there as I got to experience the wonderful Christmas market, and ready supplies of gluhwein, German mulled wine, and stollen, German Christmas cake.
While I was there, I studied German language, literature and culture, which had some interesting twists since I was based in former East Germany only 10 years after the fall of the Berlin wall. It may seem like a while, but you could definitely still see the legacy, such as the amount of road building and some of the communist remnants in the university library.
In general, German language lessons were a fairly broad conversation focus or debating current affairs etc, but one lesson before Christmas was dedicated to German Christmas recipes. That was when I picked up the recipe for stollen, that I have since adapted slightly and shared here, and also German hazelnut cookies. Another of those recipes was these ingwerplätchen.
Are ginger cookies the same as gingerbread?
I’ve called these ginger cookies as that’s what the name translates to, and they are indeed made with ginger, but they are not quite what you might think when you see that name.
They are not the more familiar gingerbread or pfeffernusse cookies that you commonly see in the market made with both ginger and molasses. Nor are they ginger nuts, as are pretty common in the UK. Instead, they are more of a shortbread or sugar cookie with a ginger flavor in there.
How to make these ginger cookies
Whatever you call them, they are easy to make and really tasty. All you do is:
- Cream together the butter and sugar.
- Blend in the egg then mix everything else in.
- Chill the dough before rolling out, cutting out shapes then baking.
As well as being easy, the fact you can cut out shapes and give them a chocolate glaze decoration (or some other kind) makes them perfect for getting the kids involved, giving them as gifts, or make a hole in them as you make them to hang on the tree.
While I made what for me is a relatively big batch since it was one egg’s worth, these still went in pretty quick time as we all loved them (helped by guests and neighbors, who also enjoyed). No one was even bothered by the fact the chocolate glaze discolored overnight in the fridge (serves me right for baking after dark).
Gently spiced with ginger, with a smooth crumbly texture, these ginger cookies are a wonderful addition to any cookie plate, whether for Christmas or any time. I know we’ll be making them again.
Tools you may find helpful for these cookies (affiliate links)
If you need some seasonal cookie cutters to make these, I can suggest these: WILTON Grippy Cookie Cutter Set Of 6 – Christmas.
Try these other tasty cookie recipes:
- Chocolate orange shortbread cookies
- Basler brunsli (Swiss chocolate almond cookies)
- Meyer lemon cookies
- Alfajores (dulce de leche sandwich cookies)
- Plus get more Holiday recipes in the archives.
German ginger cookies
- 7 tbsp unsalted butter 100g
- 1/2 cup sugar 105g
- 1 egg
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp baking powder
- 1 cup all purpose flour 140g plain flour
- 1/2 cup cornstarch 65g corn flour
For the chocolate glaze
- 1/2 cup confectioners sugar 70g icing sugar
- 1/2 tbsp unsweetened cocoa powder
- 1 tbsp water
- Cream together the butter and sugar in a stand mixer/food processor or with a hand mixer until smooth and slightly glossy. Add the egg and vanilla and blend in.
- Add the ginger, baking powder, flour and cornstarch and mix in at a low speed to save the flour going everywhere. Bring the mixture together as a ball and chill for around 30 minutes.
- Preheat the oven to 375F/190C.
- Roll out the chilled dough fairly thin on a floured surface with a floured rolling pin. Use cutters (shapes, circles, as you prefer) to cut out cookies and transfer to a lined baking sheet/tray/cookie sheet. Repeat with all the dough.
- Bake for approx 10 minutes until just starting to brown. Transfer to a cooling rack to cool completely.
- Sift the confectioners sugar into a small bowl and mix with the cocoa powder and water. Blend until smooth, then either spread on the cookies with a flat knife for a simple glaze, or transfer to a small piping back (or small freezer bag then snip off a corner) and decorate as you choose. Note if you glaze more fully, you may need a little more glaze.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all these other cookie recipes being shared for today’s cookie exchange Sunday Supper:
Traditional and Tasty Cookies to Share
- Candied Cranberry Walnut Oatmeal Cookies by Soulfully Made
- Cherry Chocolate Pistachio Cookies by Cindy’s Recipes and Writings
- Chewy Pumpkin Sugar Cookies by Pies and Plots
- Coconut-Key Lime Thumbprint Cookies by Gourmet Everyday
- Cranberry Pistachio Shortbread Cookies by Jersey Girl Cooks
- Flourless Peanut Butter Chocolate Chip Cookies by Our Good Life
- Hot Cocoa Cookies by That Skinny Chick Can Bake
- Italian Rainbow Cookies by April Golightly
- Orange Cardamom Cookies by Sunday Supper Movement
- Peppermint Pinwheel Cookies by Food Lust People Love
- Pumpkin Molasses Cookies by Fantastical Sharing of Recipes
- Spiced Persimmon Cookies with Figs by The Wimpy Vegetarian
- Toffee Cookies by Hezzi-D’s Books and Cooks
Fun and Festive Cookie Alternatives
- Best Ever No Bake Eggnog Truffles by Bites of Wellness
- Cappuccino Crinkles by A Little Fish in the Kitchen
- Chocolate Coated Krispy Peanut Butter Balls by Positively Stacey
- Cranberry Date Bars by Palatable Pastime
- Healthy Magic Cookie Bars by Simple and Savory
- Rainbow Biscotti Cubes by What Smells So Good?
Remember to pin for later!