Sweet and spicy with a crunch, these Ginger and Cinnamon Cookies are perfect for teatimes. They’re incredibly easy to make and use common store-cupboard ingredients. I got my little boy involved in making these. He had so much fun and it was just the trick to get him away from staring at a screen! I mean, which child doesn’t like to bake and have a taste of the sugary components along the way?
This is a quick recipe and will leave you done and dusted within 30 minutes. All you have to do is combine the ingredients together and knead into a dough ball. Then separate into mini dough balls of 20g each (more if you prefer bigger cookies) and bake for 10-12 minutes. Remember to adjust the cooking time, if you do decide to go large!
The smell of these wonderful ginger and cinnamon cookies is a-mazing! Treacly, toffee-like with gingery and cinnamon aromas, you’ll be itching to eat them the minute they come out of the oven. Coating them in demerera sugar is the perfect finish, giving it a delightful crunchy coating. Half of our batch disappeared within 10 minutes and the rest went down perfectly with a cup of Yorkshire tea…and a glass of milk!
Ginger and Cinnamon Cookies
Equipment
- Mixing bowl
- Baking tray
Ingredients
- 75 g Dark brown soft sugar
- 100 g Butter (salted)
- 100 g Maple Syrup
- 250 g Self raising flour
- 10 g Fresh ginger
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1 tsp Bicarbonate of soda
- 30 g Demerera sugar (for coating the balls)
Instructions
- In a large mixing bowl, melt the butter.
- Grate in ginger and add ground ginger, ground cinnamon and bicarbonate of soda. Mix together.
- Pour in Maple syrup and stir.
- Add sugar and self raising flour. Mix and eventually knead into a dough.
- Once the dough is combined, you should have a cookie dough ball weighing approx. 525g. Now, separate the dough ball into mini dough balls, weighing 20g each and ball them up into small round balls.
- Line a baking tray with parchment. Roll each ball into demerera sugar before placing on a baking tray. Place the balls 1.5" apart from each other to allow for expansion when cooking.
- Cook in a pre-heated oven at 180C degrees (fan assisted) for 10-12 minutes.
- Once cooked, transfer onto a cooling rack.
For more inspiration, check out these sweet temptations and dessert recipes.
Lovely cinnamon flavour with a slight kick of ginger. Makes all the difference when home made. Reminds me of my mum baking these for us as kids 😋