These perfectly Soft Chewy Ginger Cookies are filled with ground and candied ginger, then rolled in sugar right before they’re baked.
Course: Afternoon Tea, Desserts, High Tea, Snack, Sweets
Cuisine: Cookies, Various
360g(2 3/4 cup) plain (all-purp) flour
1 ½teaspoonsground ginger(notes)
250g(1 1/4 cups) light brown sugar
190g(6.7oz) unsalted butter, room temp
100gcandied ginger, chopped small
2tablespoonsdemerara (turbinado) sugar(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.