Easy Ginger Cookies Recipe
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.
Servings: 15
Equipment
- mixing bowl
- spatula
- wooden spoon
- baking tray
- baking parchment
Ingredients
- 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
Serving: 1cookie | Calories: 209kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 135mg | Potassium: 50mg | Fiber: 1g | Sugar: 17g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
