Buckwheat and Orange Zest Gingersnaps Recipe

Name: Buckwheat and Orange Zest Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unsalted butter, at room temperature; 1 1/2 cups maple sugar (see page 69), or other dry sugar; 1 teaspoon vanilla extract; 1 egg; Zest of 1/2 orange; 2 tablespoons grated fresh ginger; 1/2 cup barley malt syrup; 1 1/2 cups white flour, plus more for rolling out dough; 1 1/2 cups buckwheat flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 tablespoon ground cinnamon; 1 teaspoon allspice; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg

Servings: persons

1 1/2 cups unsalted butter, at room temperature
1 1/2 cups maple sugar (see page 69), or other dry sugar
1 teaspoon vanilla extract
1 egg
Zest of 1/2 orange
2 tablespoons grated fresh ginger
1/2 cup barley malt syrup
1 1/2 cups white flour, plus more for rolling out dough
1 1/2 cups buckwheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1
Cream together the butter and maple sugar in the bowl of an electric mixer until light and fluffy.
2
Beat in the vanilla extract, egg, orange zest, and ginger.
3
Add the barley malt and beat until smooth.
4
In a large bowl, sift together the dry ingredients.
5
With the mixer on low, add the dry ingredients to the butter mixture in batches, 1/2 cup at a time, mixing just until everything is combined.
6
Transfer the dough to a bowl and store in the refrigerator, covered, for 1 hour.
7
Preheat the oven to 350F.
8
Flour your work surface and line a baking sheet with parchment paper.
9
Take half of the dough from the refrigerator and roll it out to slightly less than 1/4 inch thick.
10
Cut out the cookies with a 3-inch cookie cutter, and place them on the baking sheet 1 inch apart.
11
Gather the scraps and reroll the dough.
12
If the dough gets too soft, put it back in the refrigerator for a couple of minutes.
13
Bake the cookies until golden, 8 to 10 minutes.
14
Transfer the cookies to a wire rack and let cool.
15
Repeat with the remaining dough.
16
When cool, store the cookies in an airtight container.

1283

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups unsalted butter, at room temperature, 1 1/2 cups maple sugar (see page 69), or other dry sugar, 1 teaspoon vanilla extract, 1 egg, and more.

Yes, Buckwheat and Orange Zest Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buckwheat and Orange Zest Gingersnaps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions