Easy Ginger Cookies Recipe

5 from 3 votes

Wonderful, aromatic homemade cookies... delicious. Even if you’ve never made cookies before, these are very easy. Just a few simple ingredients and a few simple steps and you’ll have a batch of homemade spiced ginger cookies baking in no time.

Prep Time8

Cook Time10

Total Time18

Course: Snack

Cuisine: Worldwide

Diet: Vegetarian

Keyword: golden syrup, ground ginger, muscovado sugar, plain flour

Servings: 15

Equipment

mixing bowl
spatula
wooden spoon
baking tray
baking parchment

Ingredients

US Customary - Metric

▢ 7/8 cup muscovado sugar
▢ 1/4 cup golden syrup use light corn syrup instead or maple syrup
▢ 1/2 cup butter or margarine suitable for baking
▢ 2 3/4 cups self-raising flour all-purpose flour
▢ 1 egg large
▢ 1 teaspoon bicarbonate of soda
▢ 2 teaspoons ground ginger
▢ 1/2 teaspoon ground cinnamon

Instructions

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.

Notes

Nutritional Information is computer generated and is intended as a guideline only.

Storing your cookies: These cookies will keep for a week in an airtight container.

Freezing the cookie dough: The cookie dough freezes well. It is best if you freeze the cookie dough scooped into balls and frozen on an open tray. Once frozen, pop them into a suitable freezer bag.

They will keep for up to 3 months like this.

To bake them, place them on a baking tray and bake according to the recipe. They’re done when they are golden around the edges and slightly soft in the middle.

Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!

Nutrition