Thursday, 15 October 2015

Ginger Cookies

I will let you all in on a little secret: while I enjoy pastries, I don’t really have a “sweet tooth.” But because I LOVE baking, I end up sharing most of what I make with friends and students. Since the apple crumble has all been eaten, why not bake again.

Side note: In Greek culture, we have something called κέρασμα, which means “to treat.” Basically, it is customary to treat all houseguests to a pastry/cookie/delicacy—anything that you have available really—as a token of appreciation for visiting you. Because this idea has been drilled in my head since I was a child, I always make sure to have something on hand to share with my guests.

After looking in my cupboard, and still relishing the aroma of my afternoon cup of gingerbread coffee, I decided to make Ginger Cookies (the recipe is a combination of a few recipes I found on Google). Personally, I prefer cookies to be soft and chewy, rather than hard and crumbly—not saying I don’t eat hard cookies, but if I do, I HAVE to dunk them in coffee, or milk. This recipe is in fact for soft cookies, but I’m sure you can alter the cooking time a bit and make them harder if that’s what you prefer instead.

On to the baking!

Ginger Cookies
Makes about 20-24 large cookies

Measuring Cups
Sifter (I used a mesh sieve, that I gently bashed against the base of my wrist)
Hand Mixer or Kitchen Aid, or if you are going old school, a wooden spoon
2 large bowls
1 small bowl
Baking trays
Wax paper
Something with a round, flat bottom (I used a water glass)


2 ¼ cups (290g) plain flour
1 tsp bicarbonate of soda (baking soda)
3 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
Pinch of salt
¾  cup (170g) unsalted butter, softened
1 cup (130g) sugar
1 medium egg
1 tbsp water
¼  (60g) cup molasses (or black treacle for the Brits)
A little extra sugar


  • Preheat your oven to 180 degrees Celsius (or 350 degrees Farenheit), and line your trays with wax paper.

  • In a bowl, combine flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Sift.

  • In a separate bowl, cream together the softened butter and sugar with the mixer, until it is light and fluffy.

  • First add the egg and beat.

  • Then add the water and molasses. For those unfamiliar with molasses, it is a VERY sticky, thick mixture. I suggest you use a tablespoon to get into the jar and then transfer the molasses to your measuring spoon or cup.

  • Lastly, add your dry ingredients (SLOWLY) until everything is combined and your batter is unified. DON'T PANIC—the batter should be soft and sticky.

  • In a small bowl, add a bit of the extra sugar—just enough to cover the bottom. Take a tablespoon sized amount of batter (I used my measuring spoon) and roll it into a ball. Then roll the ball around in your plate with sugar, until the outside is completely covered. Then place it on your tray and flatten it with the bottom of your glass. If the cookie is getting stuck to your glass, then just rub the bottom of your glass in the sugar (I find it easier to roll all the balls in sugar first, and then flatten them, but do whatever is easier for you). Repeat with all the cookies.

                                              Please ignore my deformed ball of dough

  • Make sure you leave an adequate amount of space between the cookies because they WILL SPREAD.

  • Put them in the oven for about 10 minutes.

  • When they are ready, remove them from the oven BUT leave them on your tray to firm up. You can then transfer them to a wire rack if you have one. I don’t, so I just left them on a large plate.
Honestly this was such an easy recipe, and the cookies are absolutely delicious—I may or may not have had 2 as soon as they came out of the oven. They are perfect for the fall, so I hope you all will try them when you get a chance. Enjoy.


  1. This is my favourite recipe!! With some rum or liquor it will become even softer!

    1. That is such a good idea! I will have to try it next time.