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I am excited to memorialise it here – having a blog as a reference for my own recipes is really very handy!
They my favourite tea dunking biscuits but they have little staying power – in and out people. In and out. You have been warned.
How to Make Chewy Ginger Cookies – Step By Step Video
Make Chewy Ginger Cookies into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
But the biscuits are equally great for throwing into a bag with other treats like my Chilli and Oregano Soda Bread and Homemade Butter, fully loaded Quiche and Choc Chip Orange Muffins as part of a Picnic Feast or even as part of an Afternoon Tea Feast.
Ingredients for Chewy Ginger Cookies
I am aware that Golden Syrup really is a British product with no direct equivalent often available in other countries.
Or, as I have literally just found out, you can make your own homemade golden syrup! Who knew!
I have stuck with using just the traditional Ground Ginger in the recipe. If you love a super gingery hit, feel free to add chopped stem ginger too.
You can add lemon or orange zest to the current recipe for extra zing or leave out the ginger and add vanilla extract and choc chips….
How to Make Vegetarian or Vegan Cookies
I have actually made vegan versions of them a few times for various bake sales where we were lacking a vegan option. They work great but turn out a little crispier than chewy due to the lack of egg.
Make Allergy Friendly Ginger Cookies
Dairy Free: To make my ginger biscuits suitable for a dairy allergy, simply swap the butter for a a dairy free alternative.
Egg Free: For an egg allergy, swap each egg for 1 tbsp veg oil.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Chewy Ginger Cookies
There is no need to use any kind of electric mixer. Aeration isn’t required and it will ultimately make the biscuits tough.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
The dough doesn’t otherwise keep terribly well as the bicarb starts to react with the other ingredients. So I’d recommend either freezing or baking straight away.
Leftover Chewy Ginger Cookies
Chewy Ginger Cookies Tips
As flour can absorb liquids differently based on a number of factors (like the brand, how old it is, the humidity or temperature, your elevation, which way the wind is blowing, etc), the dough can become a little dry. Just add a little milk or water until the dough becomes soft but not sticky.
It should be noted that these are not biscuits with a roll-able and cut-able dough – this is not suitable for gingerbread men and houses.
These chewy ginger biscuits are such a staple in my life and I know that everyone I have made them for loves them too. I really hope that they become a family classic for you too!
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Simple Sweet Bakes
Chewy Ginger Cookies Recipe
- 85 g Golden Syrup
- 115 g Salted Butter
- 1 Egg
- 200 g Caster Sugar (Superfine Sugar)
- 350 g Self Raising Flour (Self-Rising)
- 2 tbsp Ground Ginger - – use less for a more subtle flavour
- 1 tsp Bicarbonate of Soda (Baking Soda)
- Preheat the oven to 170c fan or equivalent.
- Line 2 baking sheets with grease-proof paper.
- Add 85g Golden Syrup and 115g Butter to either a large bowl or a large pan.
- Melt the syrup and butter in either the microwave or over a medium heat on the hob. It only needs to melt and not boil/get super hot or the egg will scramble.
- Add 1 Egg to the butter/syrup mix and mix until fully combined. If you've overheated the syrup/butter or used a saucepan rather than microwave, allow the syrup/butter to cool a little first.
- Weigh 200g Caster Sugar and 350g Self Raising Flour directly into the mixture.
- Add 2 tbsp Ground Ginger and 1 tsp Bicarbonate of Soda.
- Stir until the whole mixture resembles a slightly wet and shiny dough.If the mix is feeling a little dry or crumbly, you can add a little milk or water until it comes together into a soft but not sticky dough. A dry dough won't spread very well when being baked.
- Turn the dough out onto a board, even it up and cut it into 16 equal size pieces.
- Roll each of the pieces of dough into a smooth ball. You could also make smaller balls and therefore more, smaller biscuits.
- Place each ball on the baking sheets making sure that you give them plenty of room to spread.
- Press down the balls to flatten them slightly with the palm of your hand. The more you press, the thinner and crispier the biscuits will be. Don't press at all for thicker cookies with less spread.
- Bake for 10 minutes. They will be very soft when removed from the oven but they will harden considerably on cooling.
- Leave to cool on their trays for 5/10 minutes and when they are firm enough to handle, move them to a cooling rack.