Crisp on the outside and chewy on the inside, these easy ginger cookies are inspired by classic Cornish Fairings. Made with pantry staples, they strike a perfect balance of sweet and warm spice and are a favourite for snacks, Afternoon Tea or an anytime treat.
Delicately spiced and simple to prepare, these cookies are egg-free, freezer-friendly and great for batch baking. They can even help ease mild nausea thanks to the ginger.
✔️ Why you’ll love this recipe!
- Uses common storecupboard ingredients.
- Made in one bowl with minimal fuss.
- Egg-free, suitable for those avoiding eggs.
- Freezer-friendly and ideal for baking ahead.
🛒 Ingredients
Ginger – ground dried ginger gives a clean, warming heat.
Mixed spice – adds depth and complements the ginger.
Plain flour – use regular white flour for the best texture.
Bicarbonate of soda – helps create a crisp exterior and chewy centre.
Baking powder – gives a light lift to the cookies.
Butter – unsalted, kept fridge-cold and cubed for rubbing in.
Sugar – caster (superfine) sugar works well; light brown or granulated are possible swaps.
Golden syrup – gives chewiness and flavour; honey or corn syrup can be substituted.
🔪 Instructions
The recipe card with exact quantities and timings is below.
1. Preheat the oven to 180°C (160°C fan / Gas 4). Line two large baking trays with non-stick baking paper.
2. In a large bowl, combine the plain flour, bicarbonate of soda, baking powder, ground ginger and mixed spice. Rub in the cold diced butter with your fingertips until the mixture resembles fine breadcrumbs.
3. Stir in the caster sugar using a metal spoon.
4. Pour in the golden syrup and mix with the spoon until the mixture starts to come together.
5. Bring the dough together with your hands to form a ball. If the dough feels too dry, add ½–1 tablespoon more golden syrup and work it in.
6. Roll walnut-sized balls of dough and place them well spaced on the prepared baking trays.
7. Bake for 10–12 minutes until the cookies are lightly golden. Transfer to a wire rack to cool; they firm up as they cool for a crisp outside and chewy centre.
Top Tips
- Keep the butter and ingredients as cold as possible when rubbing in to stop excess spreading in the oven.
- Don’t overwork the dough; mix just until it comes together to keep the cookies tender.
- Use an ice cream scoop or cookie scoop for uniform cookie sizes and even baking.
- Finish with a tiny pinch of sea salt to enhance the flavours, if you like.
🍴 Serving suggestions
Serve these ginger cookies with a cup of tea or a cold glass of milk. They also make delicious ice cream sandwiches with honeycomb or vanilla ice cream.
📖 Variations
- Add 1 teaspoon chopped stem ginger for a more intense ginger hit.
- Stir in the zest of a lemon or clementine for a citrus note.
- Fold in dark chocolate chunks or chocolate chips for a richer, indulgent version.
- Swap caster sugar for dark brown sugar for deeper flavour and colour.
- Mix in chopped nuts such as almonds or pecans for extra texture.
- Drizzle cooled cookies with white chocolate for a sweet finishing touch.
🥡 Storage
Store: Keep cookies in an airtight container or biscuit tin for up to 3 days.
Freeze: Place cooled cookies into a freezer-safe container and freeze for up to 3 months. Defrost at room temperature before serving.
❓ FAQs
Ginger is known to help reduce mild nausea and can soothe the stomach. These lightly spiced cookies may help ease mild nausea in some people.
They’re different. Ginger cookies are typically thinner and crisper with a chewy centre, while gingerbread is often thicker and more cake-like.
Use an ice cream scoop or cookie scoop to portion the dough; that helps each cookie bake evenly.
Yes. Try cinnamon, nutmeg or additional mixed spice for different flavour profiles.
You can use block margarine that is fridge-cold and cubed. It must be suitable for rubbing into the flour to achieve the right texture.
😋 More cookie recipes to try!
- Oatmeal Cinnamon Cookies
- Smarties Cookies
- Golden Syrup Cookies
- Empire Biscuits
- Chocolate Mini Egg Cookies
- Sprinkle Cookies
- Christmas Star Biscuits
Recipe
Easy Ginger Cookies
These ginger cookies are crisp at the edges and chewy in the middle, with a warm, spicy flavour. Simple to make and perfect for any occasion.
Ingredients
- 225 g plain flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 3 tsp ground ginger
- 2 tsp mixed spice
- 120 g butter, fridge-cold and diced
- 120 g caster sugar
- 6 tbsp golden syrup
Instructions
- Preheat oven to 180°C (160°C fan / Gas 4). Line two baking trays with baking paper.
- Combine flour, bicarbonate of soda, baking powder, ground ginger and mixed spice in a large bowl. Rub in the cold diced butter until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar.
- Add the golden syrup and mix to combine, then bring the dough together by hand. If too dry, add ½–1 tbsp more golden syrup.
- Roll walnut-sized balls of dough and place them spaced on the lined trays.
- Bake for 10–12 minutes until lightly golden. Cool on a wire rack.
Notes
Top tips: Keep ingredients cold, don’t overwork the dough and use a scoop for uniform cookies.
Variations: Add stem ginger, citrus zest, chocolate, brown sugar, nuts or white chocolate drizzle.
Storage: Store in an airtight container for up to 3 days or freeze for up to 3 months.
Nutritional information (approx.)
Per cookie (approx): 122 kcal; Carbs 22 g; Protein 2 g; Fat 3 g; Sugar 11 g.
Tried it? Let me know what you think and rate the recipe. Tag @effortlessf00d on Instagram — I’d love to see your bakes!