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Ginger Cookies
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Ginger Cookies

These soft textured cookies are similar to gingersnaps but made without molasses or cloves so the ginger is front and center.
Course Dessert
Cuisine British
Keyword Cookies
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 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.