Best Soft and Chewy Ginger Cookies

These cookies are a household favourite

Who says ginger cookies are just for Christmas? They’re easy to make, always a success, and disappear quickly—needless to say, they don’t last long before being munched away!

These homemade ginger cookies are perfectly soft, chewy, and packed with warm, cozy flavors of ginger and molasses. With their slightly crisp edges and melt-in-your-mouth texture, these classic holiday cookies are a must-bake treat for fall and winter. They’re easy to make with simple pantry ingredients and bake up in just minutes. Whether you're looking for the perfect Christmas cookie or a comforting treat with a cup of tea, these spiced cookies will hit the spot! Learn how to make the best gingersnap cookies with my foolproof recipe, plus pro tips for perfect results every time.

Ingredients:

• 230g self-raising flour

• 2 tbsp ground ginger

• 130g light brown sugar

• 2 tbsp golden syrup or honey

• 100g butter

• 1 tsp bicarbonate of soda

TIP: If you don’t have golden syrup, increase the sugar to 150g as a substitute.

Instructions:

• Melt the butter, sugar, and honey in the microwave or in a pot on the hob over low heat, stirring until fully combined.

  
  

• Add the flour, bicarbonate of soda, and ginger to the melted butter and sugar mixture. Stir until fully combined into a smooth dough.

  TIP: If the mixture is too crumbly add a little water.

  
  

• Form golf ball-sized lumps of dough and place them on a lined baking sheet, leaving space between each for spreading. Press them slightly to flatten the dough—they should be about 1cm thick.

  
  

• Bake in a preheated oven at 180°C (356°F) for 12 minutes, or until golden and slightly crisp around the edges.