These perfectly chewy and soft ginger cookies, with their crispy edges rich ginger flavour are so easy to make. Loaded with ginger flavour from ground and crystallised ginger, these cookies are irresistible.
113gunsalted butter, room temp(½ cup / 1 stick / 4oz)
150glight brown sugar(¾ cup / 5.3oz)
¼cuptreacle (85g / 3oz)
1large egg
55gcrystallised ginger, chopped finely(⅓ cup / 2oz)
⅓cupdemerara (turbinado) sugar
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking sheets with baking paper.
Sift together the flour, ground ginger, baking soda, ground cloves and salt and whisk to distribute evenly. Set aside.
In a separate bowl, using an electric hand mixer, beat together the butter, sugar and treacle until lightened and fluffy (1-2 minutes).
Scrape down the sides of the bowl. Add the egg and beat until fully combined.
Add the flour mixture and beat through until 90% combined. Now add the crystallised chopped crystallised ginger and give it all a mix until everything is well incorporated.
Use a small cookie scoop or eye-ball approximately 3 teaspoons of dough and roll into 1-inch balls. Roll in the demerara sugar and place on baking trays 1-2 inches apart.
Bake for 8-9 minutes - be careful not to overbake. Let them cool on the trays for 5 minutes, then transfer to a wire
Notes
Both the dough and the baked cookies can be frozen for up to 2 months.
Store baked cookies in an airtight container to keep their soft texture.
Course: Afternoon Tea, Desserts, High Tea, Snack, Sweets
Cuisine: Cookies, Various
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.