Soft ginger cookies without molasses are simple and taste amazing. Gingernuts are usually quite hard and crunchy and perfect for those who like to dunk their biscuits in a hot drink. This recipe however contains egg which makes them more like a cookie so they are quite soft gingerbread cookies and chewy and above all, delicious.
This recipe is a great alternative to the hard ones. I alternate between both these soft, chewy ones and the hard ones. I will share with you a recipe of the harder version in another post.
ThisSoft gingerbread cookies recipe makes about 23 biscuits.
- 100 grams light muscovado sugar
- 100 grams caster sugar
- 125 grams butter
- 75 grams golden syrup
- 1 medium egg
- 350 grams plain flour
- 1 tablespoon ground ginger
- a pinch of freshly grated nutmeg
- 3 balls of finely chopped stem ginger (optional)
- 1 teaspoon bicarbonate of soda
- Preheat the oven to 160 Celsius
- Get a baking tray or two, you can bake in batches if you do not have a lot of trays.
- Put the flour, ground ginger and bicarbonate of soda into a bowl.
- Put the sugars, butter and golden syrup in a pot and melt them on medium heat on a stove. Leave to cool slightly and then pour into the flour mixture.
- Add the egg and mix into a dough.
- Using you hands get a bit of the dough, about 35 grams each, and shape into a ball. This will make slightly large biscuits, the same size as the image above. If you want them smaller make the dough balls slightly smaller.
- Place the balls on the baking trays, well spaced apart because they spread.
- Bake in the preheated oven for 14-16 minutes.
- Leave them on the tray for a minute before transferring them onto a cooling rack to cool completely
You can try out these gingerbread men cookies too, they are quite simple to make and taste great.