Ginger Cookies

Ingredients

• 250 g (2 cups)plain flour
• 10 ml (2 teaspoons)ground ginger
• 3.75 ml (3/4 teaspoon)bicarbonate of soda
• 2.5 ml (1/2 teaspoon)ground Saigon cinnamon
• 1.25 ml (1/4 teaspoon)salt
• 0.625 ml (1/8 teaspoon)ground cloves
• 200 g (1 cup)turbinado sugar
• 113 g (1/2 cup)butter, softened
• 60 ml (1/4 cup)dark corn syrup
• 1 largeegg
• 100 g (1/2 cup)turbinado sugar

Instructions

1. 1

   Mix dry ingredients

   Combine the flour, ginger, bicarbonate of soda, cinnamon, salt and cloves in a bowl, then set aside.

2. 2

   Make the dough

   In a bowl, beat 200 g (1 cup) of the sugar with the butter at medium speed until well combined. Add the corn syrup and egg and beat until smooth. Stir in the flour mixture until combined. Cover and refrigerate for 1 hour, or until chilled.

3. 3

   Heat the oven

   Preheat the oven to 175°C (350°F).

4. 4

   Prepare the coating

   Put the remaining 100 g (1/2 cup) of sugar in a separate bowl.

5. 5

   Shape and bake

   Shape the dough into balls about 2 cm (3/4 inch) wide and roll them in the sugar. Arrange them 5 cm (2 inches) apart on greased baking sheets. Bake for 9–11 minutes, just until golden around the edges. Transfer the cookies to cooling racks.

What are ginger cookies?

Ginger cookies are spiced biscuits with ginger at the centre of their flavour, often joined by cinnamon and cloves. Versions of ginger baking have a long history in Europe, and the sweet, warming spices make these cookies a natural fit for festive baking.

This version uses dark corn syrup to help give the centres a soft texture, while rolling the dough in turbinado sugar adds a crunchy, sparkling finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 1g protein, 12g carbs, 2g fat.

The flour and sugars provide most of the carbohydrates, while butter contributes most of the fat and the egg adds a little protein. Pair a couple of cookies with fruit or yoghurt for a more filling snack.

The spice blend

Ginger: Ground ginger gives the cookies their defining warmth. Cinnamon and cloves add depth, so measure them carefully to keep the blend balanced.

Turbinado sugar: Some goes into the dough and the rest coats the outside. Its larger crystals give the finished cookies their distinctive sparkle and slight crunch.

Getting the dough right

Butter and sugar: Beat them until well mixed before adding the syrup and egg. A smooth mixture helps the wet ingredients combine evenly.

Chilling: Refrigerate the covered dough for an hour, or until chilled. This firms it up, making it easier to shape and roll in sugar.

Shaping and spacing

Even balls: Aim for dough balls about 2 cm wide so they bake at a similar rate. Roll each one in sugar to coat it before placing it on the tray.

Room to spread: Leave about 5 cm between the balls. Greasing the baking sheets follows the recipe method and helps the cookies release after baking.

When the cookies are done

Edges: Bake for 9–11 minutes at 175°C and look for golden edges. The recipe’s cue is to remove them as soon as the edges colour.

Cooling: Move the cookies to cooling racks after baking. They are soft when hot, so handle them gently as you transfer them.

Serving and timing

The stated total time is 135 minutes, including the one-hour chill. Allow extra time if your kitchen is cool or warm enough to change how quickly the dough chills.

Serve the cookies with tea, coffee or a glass of milk, or add them to a mixed biscuit tray. Their warm spice flavour pairs well with simple, lightly flavoured drinks.

Recipe notes & tips

• Measure the flour carefully so the dough does not become dry.
• Let the butter soften before mixing so it beats smoothly with the sugar.
• Chill the dough for the full hour, or until it feels firm enough to shape.
• Keep the dough balls close in size to help them bake evenly.
• Use a timer and check the edges from the 9-minute mark.
• Transfer the cookies carefully to racks while they are still warm.

Variations

• More ginger: Add a little extra ground ginger for a sharper spice flavour.
• Citrus note: Mix finely grated orange zest into the dough for a bright aroma.
• Sugar finish: Roll the dough in coarse sugar for a more pronounced crunch.
• Milder spice: Reduce the cloves slightly for a gentler spice profile.
• Chocolate pairing: Serve the cookies with dark chocolate for a richer snack.

Common mistakes to avoid

• Skipping the chill: The dough will be softer and harder to shape; refrigerate it for an hour or until chilled.
• Uneven portions: Different-sized balls can bake at different rates; shape them to about 2 cm each.
• Crowded baking sheets: Cookies need about 5 cm of space; use more than one sheet if needed.
• Overbaking: The cookies can lose their soft centre; take them out when the edges are just golden.
• Moving them too soon: Hot cookies are delicate; transfer them gently to cooling racks.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. Warm briefly in a low oven if you would like to serve them slightly warm.

Frequently asked questions