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A stack of ginger cookies.
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5 from 7 votes

Easy Ginger Cookies

Try this simple ginger cookies recipe that perfectly balances warmth and sweetness. These easy-to-make biscuits are crisp on the outside and chewy on the inside, packed with spicy ginger flavour. Perfect for any occasion
Course Cookie
Cuisine British
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 20
Calories 122kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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.
    225 g Plain Flour, 2 teaspoon Baking Powder, 2 teaspoon Bicarbonate of Soda, 3 teaspoon Ground Ginger, 2 teaspoon Mixed Spice, 120 g Butter
  •  Stir in the caster sugar with a metal spoon.
    120 g Caster Sugar
  • Pour in the golden syrup and mix in with a spoon.
    6 tablespoon Golden Syrup
  • Bring the dough together with your hands until you get a ball of dough. If your mixture is too dry add another ½ to 1 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

Top Tips:
  • It's important to keep the butter and other ingredients as cool as possible before using them in the recipe. This will help the dough hold its shape and prevent the cookies from spreading too much.
  • Try not to overwork the dough when mixing it. Just mix until the ingredients come together into a smooth dough. Overworking the dough can result in tough cookies.
  • For evenly sized cookies, use an ice cream scoop to measure out the dough. This will help the cookies to bake evenly and prevent some from being over or under-cooked.
 
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 flavour.
  • Add some chopped dark chocolate or chocolate chips to the dough for a decadent twist on the classic ginger cookie.
  • For a richer flavour and darker colour, use dark brown sugar instead of caster sugar.
  • Add some chopped nuts, such as almonds or pecans, for extra crunch and flavour.
  • Make a sweet white chocolate drizzle icing for the top of the cookies. Ginger and chocolate go really well together.
 
Storage:
Store - The cookies will keep in an airtight container or biscuit tin for up to 3 days.
Freeze - Place the cooled cookies into a freezer-safe container and freeze them for up to 3 months. Defrost at room temperature before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 122kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 152mg | Potassium: 22mg | Fiber: 1g | Sugar: 11g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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