These easy ginger cookies are crisp on the outside and delightfully chewy in the middle.
Much like traditional Cornish Fairings, these moreish ginger biscuits are super quick to make, incredibly tasty, and are guaranteed to leave your guests wanting just one more!
Without a doubt, these are my favourite tea dunking biscuits of all time!
Delicately spiced, they are just perfect for after-school snacks, afternoon tea, and even help curb the dreaded morning sickness in early pregnancy (I can personally vouch for that!).
👩🍳 Love cookies? Try my easy chocolate biscoff cookies too!
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✔️ Why you'll love this recipe!
Here's why this is the best ginger cookies recipe!
- Quick and easy to make.
- Rubbing-in method.
- Made in one bowl.
- Egg-free.
- Delicately spiced.
- Perfect for snacks.
- Eases morning sickness.
- Freezer-friendly.
🛒 Ingredients
These chewy ginger cookies are made with pantry staples!
- Ginger - dried ginger is used in this recipe to ensure a delicately spiced cookie.
- Mixed Spice
- Plain Flour
- Bicarbonate of Soda
- Baking Powder
- Butter - fridge cold and cubed.
- Sugar - caster sugar is best for this recipe.
- Golden Syrup - or use honey or corn syrup.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Step 1: Place the four, bicarbonate of soda, baking powder, dried ginger, and mixed spice into a large mixing bowl. Rub in the cold diced butter by hand until you get a fine breadcrumb-like consistency.
Step 2: Stir in the caster sugar with a metal spoon.
Step 3: Pour in the golden syrup and mix in with a spoon.
Step 4: Bring the dough together with your hands until you get a ball of dough. If your mixture is too dry add another tablespoon of golden syrup and work it in.
Step 5: Roll walnut-sized balls of cookie dough and place, well-spaced, on a lined baking sheet
Step 6: Bake in the oven for 10-12 minutes until lightly golden. Remove to a wire rack to continue cooling.
💭 Top tips
- Make sure your butter is fridge cold before starting the recipe. The ginger cookies are made using the rubbing in method, which required cold diced butter. This will ensure a crispy on the outside, chewy in the middle cookie.
- Use a measuring spoon to measure out the golden syrup. You need it to be accurate for this recipe, otherwise, the dough may become too dry or too sticky.
🍴 Serving suggestions
Serve the ginger cookies with a cup of tea or glass of cold milk.
They also make delicious ice cream sandwiches with my honeycomb ice cream.
📖 Variations
- Make them even more gingery by adding chopped stem ginger to the dough. 1 heaped teaspoon will be about right.
- Add the zest of 1 lemon or clementine for a fruity hit.
- For a richer flavour and darker colour, use light brown sugar instead of caster sugar.
- Make a sweet white chocolate drizzle icing for the top. Ginger and chocolate go really well together.
🥡 Storage
- To Store. The cookies will keep in an airtight container for up to 3 days.
- To Freeze. Place the cooled cookies into a freezer-safe container and freeze for up to 3 months. Defrost at room temperature before serving.
❓ FAQs
Ginger has been found to reduce nausea and vomiting. These cookies are great for easing morning sickness in early pregnancy!
Ginger cookies and biscuits should not be mistaken for gingerbread. Gingerbread is generally thicker, softer, and more bread-like in texture.
😋 More cookie recipes to try!
- Oatmeal Cinnamon Cookies
- Golden Syrup Cookies
- Empire Biscuits
- Chocolate Mini Egg Cookies
- Banana Cookies
- Sprinkle Cookies
More baking recipes from the blog!
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!
Recipe
Easy Ginger Cookies
Ingredients
- 225 g Plain Flour
- 2 teaspoon Baking Powder
- 2 teaspoon Bicarbonate of Soda
- 3 teaspoon Ground Ginger
- 2 teaspoon Mixed Spice
- 120 g Butter fridge cold and diced
- 120 g Caster Sugar
- 6 tablespoon Golden Syrup
Instructions
- Preheat the oven to 180°c (160 fan/ Gas 4) and line 2 large baking trays with non stick baking paper.
- Place the four, bicarbonate of soda, baking powder, dried ginger, and mixed spice into a large mixing bowl. Rub in the cold diced butter by hand until you get a fine breadcrumb-like consistency.
- Stir in the caster sugar with a metal spoon.
- Pour in the golden syrup and mix in with a spoon.
- Bring the dough together with your hands until you get a ball of dough. If your mixture is too dry add another tablespoon of golden syrup and work it in.
- Roll walnut-sized balls of cookie dough and place, well-spaced, on a lined baking sheet
- Bake in the oven for 10-12 minutes until lightly golden. Remove to a wire rack to continue cooling.
Notes
- Make sure your butter is fridge cold before starting the recipe. The ginger cookies are made using the rubbing in method, which required cold diced butter. This will ensure a crispy on the outside, chewy in the middle cookie.
- Use a measuring spoon to measure out the golden syrup. You need it to be accurate for this recipe, otherwise the dough may become too dry or too sticky.
- Make them even more gingery by adding chopped stem ginger to the dough. 1 heaped teaspoon will be about right.
- Add the zest of 1 lemon or clementine for a fruity hit.
- For a richer flavour and darker colour, use light brown sugar instead of caster sugar.
- Make a sweet white chocolate drizzle icing for the top. Ginger and chocolate go really well together.
- To Store. The cookies will keep in an airtight container for up to 3 days.
- To Freeze. Place the cooled cookies into a freezer safe container and freeze for up to 3 months. Defrost at room temperature before serving.
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Jess
These are a holiday classic that we make every year! They are the perfect chewy cookie!
Amanda Wren-Grimwood
I love the combination of crispy and chewy and these are perfect! Will be making these again.
Kay
My son loves a ginger biscuit, I can't wait to make these with him!
AISilva
These easy ginger cookies were so simple and quick to make. I love that I could have these done in just 20 minutes. Thanks for this recipe, my kids loved them!
Tavo
I love ginger cookies! These look super easy to make! I will give them a try! Thanks for the recipe!