My love of ginger goes way back, I have many fond memories of dunking ginger snap biscuits in my cup of tea as a child (I’m Scottish and from the islands.. this is the norm) or having Jamaica ginger cake with a thick spreading of butter, again with a cup of tea or as a dessert served warm with custard.
However, I really wanted to create some crispy gingersnap cookies as something a little bit larger, in the optimistic hope that I would then eat less, but also to have made something of my own that I could store and keep. Perhaps it was also intended as a pat on the back for me. Having some pride in the knowledge that I could make something!
I spent some time trying to make the perfect recipe for easy, soft and chewy gingersnap cookies and I have finally found one that I am happy with, although I have no doubt that I will keep trying to make them even better! That’s how we learn!
These ginger cookies have the right colour, taste and texture and when I’m feeling a little bit fanciful, I like to add some chocolate chunks to the mix.
Follow below for my best gingersnap cookies recipe!
- 190g self raising flour
- 170g caster sugar
- 85g soft dark brown sugar
- 110g unsalted butter
- 1/2 tsp kosher salt
- 1 egg
- 100g chocolate chunks
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- Large mixing bowl
- Spatula (or wooden spoon)
- Baking tray
- Cooling rack
- Parchment paper
- Ice cream scoop
- Heat oven to 200C/180C fan/gas mark 6
- Use butter at room temperature.
Alternatively, melt the butter in a pan or microwave and allow to cool before adding to the mix.
You want the butter to melt but not be hot, so make sure to do this over a low to medium heat and allow to cool.
- Add both caster sugar and soft dark brown sugar into a mixing bowl and gently mix together.
I use dark brown sugar for gingerbread recipes as it has more molasses which gives it that darker, rich toffee/caramel look and flavour.
- Mix the butter into the sugar and stir together to become a wet mix.
- Add your egg and stir until the mix becomes well incorporated.
Be careful not to be too vigorous and overmix.
- Slowly add your flour, ground ginger, ground cinnamon and salt to the wet mix.
I like to sift this and think that it does add to the smoothness of the texture but I don’t think it’s a necessity as I know not everyone has a sieve.
I tend to add the flour in two parts. Again, be careful not to overmix.
Salt may seem like an unnecessary ingredient but it can add so much depth and flavour to your cookie mix. I recommend using a kosher salt if possible.
- Add your chocolate.
Use your hands to mix the chocolate through the dough.
Whether you are using chocolate buttons, chocolate chips or block chocolate chunks, I like to break these into different sized pieces for better variety of chunks throughout your cookie.
If possible, chill your dough for approximately 30 minutes.
- Scoop balls of dough and place on your baking tray.
The size of ball will naturally depend on the size of cookie that you want.
Some people choose to use an ice cream scoop for this but I tend to use my own judgement and create a ball around the size of two to three tablespoons.
Neat enough to sit in your palm.
These cookies will spread once in the oven so be careful to allow plenty of space between them on the baking tray.
Before placing in the oven, ever so slightly press down with the palm of your hand.
- Bake for 10-12 minutes.
This can be a little tricky, all ovens are different so you really need to get to know yours.
For my oven, I place my baking tray on a lower shelf and rotate the tray halfway through cooking for a more even finish. This is because the back of my oven tends to cook faster than the front.
- Once you have removed your cookies from the oven, allow them to cool for up to 30 minutes before eating.
This is where all of the wonderful flavours and the texture will settle and really take their form.
Keep in an airtight container and eat within 3-4 days for best taste.