These perfectly Soft Chewy Ginger Cookies are filled with ground and candied ginger, then rolled in sugar right before they’re baked.
So you’re here because you’re after some easy soft ginger cookies rolled in sugar, right? Well, have I got a treat for you? That’s a rhetorical question because I do indeed have a treat for you. I have ginger cookies and they are rolled in sugar. Demerara sugar. It’s so beautiful how it holds it’s shape and adds a little crunch.
Only the best
I knew I wanted to bake some ginger cookies. In fact, I already had baked some a while back and just wasn’t happy enough with the photos to post the recipe here. With Christmas on the way (I’m talking 10 Fridays away, sorry) I’m starting to think spices – cinnamon, nutmeg, ginger. I figured it was time to revisit this recipe and actually share it with you this time.
Well I made some changes to the recipe and now they are even better than the first batch. Then I took some photos and they came out looking beautiful so I’m really happy to be able to share this recipe with you now.
If you’re not a fan of ginger-flavoured-things, try these;
The recipe calls for both ground ginger and candied ginger but the flavour in the final product is quite subtle. I mean, you know it’s got ginger in it but it’s not overpowering. I took a whole batch to work and one of my colleagues actually told me they don’t normally like ginger flavoured things but, and I quote, “Geez, they’re nice”. They really are.
These are nice, light cookies. The ginger is just enough to taste it (which of course you can increase if you’re a ginger fiend) and I don’t use any molasses as in many ginger cookie recipes. It gives a much heavier flavour so we’re skipping it here for a gently flavoured version. The ingredients are simple and minimal keeping the recipe easy and perfect for anytime – not just Christmas.
I love this recipe to the moon and back.
I’ve used my buttery cookie recipe as a base for my Soft Chewy Ginger Cookies. It started when I wanted to replicate the All Butter Sultana Cookies by Marks and Spencers because I couldn’t get hold of them in Australia. That first recipe, my Buttery Sultana Cookies, was an absolute winner and even better than the real thing in mine and my mums opinions. Mum is very honest about my recipes, so I know she meant it. I then progressed to Buttery Blueberry White Chocolate Cookies and they’re even better. I’ve got some Buttery Sprinkles Cookies which are waiting in the wings which I will post sometime in the near future and now I’m adding these Soft Chewy Ginger Cookies.
The recipe is brilliant because, as you can see, it’s easy to change it into a million different flavours and versions. It’s a simple recipe and it makes a big batch (and I mean a biiiiiig batch).
This time round I got 54 out of one batch.
If you don’t want a big batch of cookies and would prefer a more manageable quantity that won’t see you downing 50 cookies all on your own in one sitting, I have options;
- The recipe is easy to cut down (in half for instance)
- You can make a full batch and freeze half of the dough until you’re ready
- You can make a full batch and freeze the baked cookies until you’re ready
See! Options friends, I’m all about options.
The edges of these cookies are nice and crispy while the centre stays soft. That’s my perfect cookie right there. Crispy on the outside; Soft and chewy on the inside.
What’s your favourite type of cookie?
On the topic of my Buttery Cookies, I’m thinking of creating a recipe book full of loads of great cookie recipes. Some will be available on the blog but many will be only available in the book (totally exclusive, ooooooh). If you have any amazing cookie ideas, I’d love to hear them.
- 360 g 2 3/4 cup) plain (AP) flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger (see notes)
- ½ teaspoon salt
- 250 g 1 1/4 cups light brown sugar
- 190 g 6.7oz unsalted butter, room temp
- 2 tablespoons milk (see notes)
- 100 g candied ginger, chopped small
- 2 tablespoons demerara sugar (see notes)
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
Sift together the flour, baking soda and salt and mix to distribute evenly.
In a separate bowl, beat together the butter and sugar until lightened and fluffy.
Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
Finally, add the candied ginger and give the mix another beat until mixed through and the dough is clumping.
Pull the dough together with your hands then take approximately 2 teaspoons full of dough, roll into a ball and then gently press to flatten the top just slightly. Roll the top in the demerara sugar and place (sugar side up) on baking trays 1-2 inches apart.
Bake for 12-13 minutes or until the edges are just starting to turn golden. (the longer you bake them the crispier they'll get)
- I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons everywhere)
- If you want a more intense ginger flavour, you can increase the ground ginger to 2 or even 2 1/2 teaspoons. Taste test as you go and add to your preferred level.
- If you don't want to make a full batch, you can easily scale the recipe to make only half.
- The cookie dough can be frozen
- The baked cookies can also be frozen