Adapted from the GBB cookbook, these ginger cookies are chewy, which is the main reason I say they’re better than gingersnaps. I prefer chewy cookies to crispy or crunchy cookies. I have memories of gingersnaps being crispy but too thick, making them hard and annoying to eat. If that’s what you’re looking for in a cookie, these will still work for you, just leave them out for a day before you eat them. Give them a bit of time to age.
Notes about this recipe
So this recipe initially called for several ingredients that aren’t readily available in the states. One of those items is stem ginger. Basically ginger preserved in syrup that you can buy from a specialty store here in the states or make yourself. I used fresh ginger for this recipe and like the flavor. The spiciness of the ginger comes through really well. The other ingredient not readily available is golden syrup. You can use substitute honey or corn syrup but I wouldn’t recommend it. The flavor of the golden syrup balances out the spice of the ginger so I’ll recommend using it here. Its not readily available at grocery stores so you’ll need to make it yourself. I used this recipe for golden syrup, it turned well and was super easy. The golden syrup recipe can be halved, it makes much more than what you need for this recipe.
More notes
This recipe doesn’t need a stand mixer but does require a sauce pan to combine the butter and golden syrup. I do recommend heating the butter and golden syrup, otherwise the mixture just won’t come together right. Golden syrup is pretty solid when its cold. Letting your butter and syrup mixture cool is important. You don’t want to scramble your egg when combining all your ingredients.
The cookie dough should come together fairly easily. From there, shaping the dough into balls and baking happens pretty quick.
Baking Notes
Its important to rotate the cookie trays halfway through baking. This ensures an even bake and keeps the cookies from getting too tough. I prefer chewy cookies, but if you prefer crispy, I’d just say cook them for 5 minutes longer. Maybe make the cookies a bit smaller as well so they aren’t as thick and easier to bite through.
Ginger Cookies
Equipment
- 2 baking trays
- 1 small sauce pan
Ingredients
- 350 grams Self-rising flour You can make self-rising flour using AP flour, baking powder, and salt
- 1 Tbsp Ground ginger
- 1 Tsp Baking soda Bicarbonate of soda if you're British
- 200 grams Caster sugar Regular granulated sugar is fine
- 115 grams Unsalted butter save the wrapper to grease your baking tray
- 85 grams Golden syrup You can substitute for honey or corn syrup and it'll probably be fine. I do recommend using golden syrup tho
- 1 Egg, medium
- 35 grams Ginger, finely chopped I used fresh, couldn't find the stuff preserved in syrup.
Instructions
Cookie Assembly
- Preheat the oven to 325 deg F.
- Mix the flour, ground ginger, baking soda and sugar into a large mixing bowl. Use a whisk to combine all the dry ingredients
- In a small sauce pan, melt the butter with the golden syrup and stir to combine. Take off the heat and set aside until barely warm but still liquid enough to mix easily.
- Add the beaten egg and fresh chopped ginger to the combined dry ingredients and pour the warm butter and golden syrup mixture on top.
- Mix with a wooden spoon until thoroughly combined.
- Roll the dough into 24 walnut sized balls. Or a golf ball if you can't picture a walnut in your head.
- Place the balls on the greased baking trays, giving an inch or so between to allow for spreading.
Baking Instructions
- Place the trays in the center rack of the oven for 15 minutes, rotate each tray 180 degrees halfway through the baking time to ensure they cook evenly
- If after 15 minutes, they aren't quite golden brown yet, give them another 5.
- Once cookies are cooked to that golden brown color, take them out of the oven and let cool for a few minutes in the trays, then transfer to a wire rack to cool completely.
- Cookies should be eaten immediately but can be stored for up to a week in an airtight container at room temp. You can store them longer, they'll just be more like gingersnaps after a week.
