Are you a fan of homemade Cinnamon Ginger cookies? Do you love warm, comforting flavours? If the answer is yes, then this delicious, easy-to-make Cinnamon Ginger Cookies Recipe is for you. Just a few simple ingredients and a few simple steps, and you’ll have a batch of wonderful, homemade cookies baking in no time. Plus, they don’t need to chill before baking.
Yum… the wonderful aroma of freshly baked cookies!
Want to know more about these gorgeous-looking cookies? These soft, chewy Cinnamon ginger cookies are a little crisp on the outside and a little chewy on the inside. They’re gingery spicy but not hot spicy, and go perfectly with a cup of tea or coffee. That cracked-looking surface makes them quite lovely to look at and irresistible.
These are definitely a cookie, and not a ginger biscuit, nor are they a gingernut. They are, however, a very moreish soft and chewy spicy cinnamon ginger cookie, and luckily, they’re very easy to make and bake.
This simple ginger cookie recipe uses only a few everyday ingredients. Making them will take only a few minutes of your time, and they don’t need to sit and chill either, unless, of course, you need them too.
What you need to know about Cinnamon Ginger Cookies
- They’re really simple to make. The recipe doesn’t involve much more than melting the margarine with the sugar and the golden syrup (or light corn syrup).
- Texture – When baked, they’re a little chewy in the middle with a little crunch at the edges. They soften a little after baking to become delicious, soft, chewy cookie.
- Flavour – They’re good and spicy. The recipe gives the level of ginger spice that I like, but you can reduce or increase that amount to suit your own taste.
- Want Big Cookies? – The 1 1/2 tablespoon scoop of dough makes a good-sized cookie. Reduce this to a tablespoon if you want them small enough to sandwich together elegantly to make an ice-cream sandwich, for example.
- No hanging around for the cookie dough to chill. Just get them into the oven… speedy!
Cookie Ingredients
- Flour – I’m using white self-raising flour (self-rising) in these cookies. You could substitute this with gluten-free flour for a slightly crunchier cookie.
- Sweetener – I’m using muscovado sugar as it has a molasses-flavour vibe that goes so well with anything gingery. You could substitute caster sugar or light brown sugar if you wish. The golden syrup also sweetens the cookie, and you could replace this with light corn syrup.
- Spices – this recipe uses ground ginger and cinnamon, which is what makes these cookies so spicy, warm and delicious.
- Fats – I use butter because I love the flavour this gives the finished cookie, but you could replace it with margarine that is suitable for baking (it’ll say on the label), if you wish.
A Step-by-Step Guide to Making Easy Ginger Cookies
All of these steps are easy and straightforward.
- Preheat the oven to 360F/180C/160 Fan.
- Melt the butter or margarine, golden syrup and sugar together in a saucepan or in the microwave. Don’t allow it to boil.
- Set this buttery syrup to one side, to cool a little whilst you measure the flour, ginger, cinnamon, nutmeg and bicarbonate of soda into a mixing bowl.
- Break the egg into a small bowl and whisk it a little. Add this to the flour with the cooled syrup and stir to form a dough. It will be fairly stiff. Make sure that you incorporate all the flour.
- Using a cookie scoop (or 1 1/2 tablespoon amounts,) scoop out balls of dough and roll these in demerara sugar (otherwise known as turbinado sugar).
- Place them on a baking tray, lined with baking parchment. Space the cookie dough about 3 cms/ 1 1/2 inches apart to give them room to expand a little.
- Flatten the dough balls slightly using your hands. This will give you a large, slightly thick, chewy, cookie. Don’t flatten them if you want a nice, thick cookie.
- Place in the oven for about 10 minutes to bake. The cookies are done when they’re golden brown around the edges.
- Leave the cookies on the tray for a few minutes to cool as they’re a little bit fragile straight out of the oven. Then move them onto a cooling rack to finish cooling.
Enjoy your freshly baked spiced cinnamon ginger cookies!
Tips for Success
Here are a few things that you can do to ensure that you have the best ginger cookies.
- Measure all the ingredients accurately.
- Use fresh spices to ensure that you get the best flavours. Definitely try to buy spices from a store where you know that they have a regular product turnover, so that the spices haven’t been sitting there for months on end.
- Adjust the amount of spices used to reflect your personal preferences.
- When melting the sugar, butter/margarine and syrup together, don’t allow the mixture to boil. That would make the cookies quite firm.
- Don’t over-bake them. Always set an oven timer, as it can be so easy to get engrossed in other tasks. Set the oven timer for ten minutes. The cookies will be at their best if baked for no more than 10 minutes, when they should have nice golden edges and be slightly soft in the middle.
- Want a chewier ginger cookie? Then reduce the baking time by a minute or two.
Substitutions and Variations to this Cookie Recipe
While this easy cinnamon ginger cookie recipe is delightful on its own, you can get creative and add additional ingredients to enhance the flavour and the texture. Here are a few suggestions.
Golden syrup isn’t available everywhere in the world and can be substituted with light corn syrup, but I haven’t been able to try this for myself.
Consider adding some chopped stem ginger to the cookie dough. This will give little bits of extra sweet ginger in the cookie.
How about finishing it off with a simple lemon icing glaze? The lemon flavour goes really well with the ginger in the cookies. A drizzle of chocolate is also a wonderful touch.
How about sandwiching two cookies together with some lemon icing? Or use them to make an ice cream sandwich?
Feel free to experiment and make your spiced cinnamon ginger cookies to suit your own preferences! And if you do, please let me know because I love trying new things, especially when it involves food.
Storing Ginger Cookies
These cookies will store beautifully for up to a week in an airtight container on the countertop.
Freezing the Cookie dough
The cookie dough freezes well. It is best to freeze the cookie dough scooped into balls and frozen on an open tray. Once frozen, pop them into a suitable freezer bag; they’ll keep for up to 3 months like this.
Then when you want a cookie just take one out of the freezer and bake. To bake them – heat the oven and bake according to the recipe, they may need an extra minute or two. They’re done when they are golden around the edges and slightly soft in the middle.
Frequently Asked Questions (F.A.Q’s)
You may, but you will need to adjust the amount of ginger used, as fresh ginger will give a stronger, more pungent flavour. Adjust the amount according to personal preference.
Yes, if you use a vegan, plant-based margarine that is suitable for baking instead of the butter listed in the recipe. You will also need to substitute a flax egg or chia egg for the egg, which acts as a binder in this recipe.
These cookies will store for up to a week in an airtight container at room temperature on the countertop.
The cookie dough freezes well. It is best to freeze the cookie dough scooped into balls and frozen on an open tray. Once frozen, pop them into a suitable freezer bag; they’ll keep for up to 3 months like this.
When you’re ready to bake them – heat the oven and bake according to the recipe. They’re done when they are golden around the edges and slightly soft in the middle. Baking from frozen may mean that they may need an extra minute or two.
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Easy Ginger Cookies Recipe
Ingredients
Equipment
Method
- Preheat the oven to 360F/180C/160 Fan.
- Melt the margarine, golden syrup and sugar together in a saucepan or in the microwave. Don’t allow it to boil.1/4 cup golden syrup, 1/2 cup butter, 7/8 cup muscovado sugar
- Set the syrup to one side to cool a little whilst you measure the flour, ginger, cinnamon and bicarbonate of soda into a mixing bowl.7/8 cup muscovado sugar, 1/2 cup butter, 2 3/4 cups self-raising flour, 1 teaspoon bicarbonate of soda, 2 teaspoons ground ginger, 1/2 teaspoon ground cinnamon
- Break the egg into a small bowl and whisk it a little. Add this to the flour with the cooled syrup and stir to form a dough. It will be fairly stiff.1 egg
- Using a cookie scoop (or 1 1/2 tablespoon amounts,) scoop out balls of dough and place them on a baking tray, lined with baking parchment. Space the cookie dough about 3 cms/ 1 1/2 inches apart to give them room to expand a little.
- Flatten the dough balls slightly using your hands. This will give you a large, slightly thick, chewy, cookie. Don't flatten them if you want a nice thick cookie.
- Place in the oven for about 10 minutes to bake. The cookies are done when they’re golden brown around the edges.
- Leave the cookies on the tray for a few minutes to cool as they’re a little bit fragile straight out of the oven. Then move them onto a cooling rack to finish cooling.
Nutrition
Notes
Tried this recipe?
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Cant wait to make these!Thankyou
I hope that you get to try them. If you like ginger cookies then you’ll love them.
Ohh, these look so delicious! Thank you for sharing this recipe with us! 🙂
They’re great dunked in coffee.
These cookies looked so good I wanted to eat my screen lol. And it only take 18 minutes to make them which is awesome!
You must try them one day soon 🙂
These look delicious – I’m going to make with a dairy free spread substitute to make them allergy free for us. Thanks for sharing your recipe 🙂
Let me know how you get on with the dairy-free spread… I often use an olive oil based spread if I’m cooking for my daughter (milk allergy) and they work out just as well. Very little difference in the cookie.
Looks so delicious! Can’t wait to give these a try
Thank you … dunk them in your next cup of coffee 🙂
You had me at big, cookie and chewy. I cannot wait to make these with my son.
They’re good to make with children. I hope you enjoy them.
These look amazing! Chewy in the middle with a little crisp on the edges is my favorite kind of cookie. I can’t wait to try these!
I hope you do try them.
Thanks for sharing this easy recipe! These ginger cookies look delicious!
Do try them – they’re lovely.
These cookies look fantastic. Crispy outside and chewy inside. Perfect!
I have to admit that I love them when they’re still slightly warm from the oven and the chocolate is all melty. Yummy!