Delia Smith Ginger Cookies Recipe

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If you love a proper old-fashioned ginger biscuit with real warmth and snap, these are for you. They bake up with crisp edges, a gently chewy middle, and that deep, spicy ginger flavour that lingers in the best way. This is an easy, dependable bake that suits beginners, with simple mixing and no fancy equipment. Total time is about 45 minutes, including a short chill to help the cookies hold their shape.

Ingredients

For the ginger cookie dough

225g plain flour (about 1 3/4 cups)
1 tsp bicarbonate of soda
2 tsp ground ginger
1/2 tsp ground cinnamon (optional, but lovely)
1/4 tsp fine salt
125g unsalted butter, softened
110g soft dark brown sugar
100g golden syrup
1 large egg

For rolling

3 tbsp caster sugar

How to Make Delia Smith Ginger Cookies Recipe

Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line two large baking trays with baking parchment and set them aside.
Mix the dry ingredients: In a medium bowl, whisk together the plain flour, bicarbonate of soda, ground ginger, cinnamon (if using), and salt. This quick whisk helps the raising agent and spice distribute evenly.
Cream the butter and sugar: In a large bowl, beat the softened butter and dark brown sugar until smooth and slightly lighter. You do not need to whip lots of air in, just make sure there are no buttery lumps.
Add the syrup and egg: Beat in the golden syrup until glossy, then beat in the egg. Scrape down the bowl so everything mixes evenly.
Bring the dough together: Add the dry ingredients to the wet and mix until you have a soft, cohesive dough. If the dough feels very sticky, chill it for 15 minutes so rolling is easier and the cookies spread more neatly.
Shape and coat: Tip the caster sugar into a small bowl. Roll the dough into 24 balls (about 25g each if you want to weigh them), then roll each ball in caster sugar. Place on the trays with plenty of space between them as they will spread.
Bake: Bake for 10 to 12 minutes, swapping trays halfway if your oven bakes unevenly. They are ready when the edges look set and the tops look lightly cracked, but the centres still look a touch soft.
Cool properly: Leave the cookies on the tray for 5 minutes to firm up, then move them to a wire rack to cool completely. They crisp as they cool.

Tips for the Best Ginger Cookies

Why did my ginger cookies spread too much?

The most common cause is dough that is too warm, or butter that was overly soft. Chill the dough for 15 to 30 minutes, and make sure your baking tray is cool before adding the next batch. Lining the tray with parchment also helps control spread.

How do I get a chewy centre with crisp edges?

Bake just until the edges are set and the tops crackle. If you wait until the centres look fully firm in the oven, they will cool down more crisp and less chewy. Dark brown sugar also helps keep the middle softer.

Why are my cookies hard all the way through?

They are likely overbaked, or the dough balls were made too small. Pull them a minute earlier next time, and aim for evenly sized balls so they bake at the same speed.

Can I make them more gingery?

Yes. Increase the ground ginger to 2 1/2 teaspoons, or add 1 to 2 tablespoons of finely chopped crystallised ginger. If you add crystallised ginger, keep an eye on bake time since the sugar pieces can darken quickly.

Serving Suggestions

With a mug of strong tea, especially Earl Grey or English Breakfast
Sandwiched with lemon curd or vanilla buttercream for a simple treat
Crumble over vanilla ice cream with a drizzle of golden syrup
Packed into lunchboxes as a sturdy, not-too-fussy bake

Storage

Room temperature

Store completely cooled cookies in an airtight tin for up to 5 days. If you like them crisp, keep them in a tin rather than a plastic container.

Refrigerator

Cookies do not need refrigerating, but you can store them there for up to 7 days if your kitchen is very warm. Bring to room temperature before serving for the best texture.

Freezing

Freeze baked cookies in a freezer-safe container for up to 2 months. For longer make-ahead, freeze the rolled dough balls (without the caster sugar coating) for up to 3 months. Bake from frozen, roll in caster sugar, then add 1 to 2 minutes to the bake time.

Nutrition

Calories: 116 kcal (per cookie)
Carbohydrates: 16 g
Protein: 2 g
Fat: 5 g
Saturated fat: 3 g
Sodium: 90 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Can I make the dough ahead of time?

Yes. Make the dough, cover it well, and refrigerate for up to 48 hours. Let it sit at room temperature for 10 minutes so it is easier to scoop and roll, then bake as directed.

Can I use black treacle instead of golden syrup?

You can, but use it sparingly because it is stronger and slightly bitter. A good swap is 50g golden syrup plus 50g black treacle for a darker, more robust flavour.

Why are my cookies not cracking on top?

Cracks usually come from the cookies spreading and the sugar coating drying slightly on the surface. Make sure the oven is fully preheated, roll the dough balls in caster sugar, and avoid adding extra flour which can stop the spread.

Can I make these ginger cookies gluten free?

Yes, with a good 1:1 gluten-free plain flour blend that contains xanthan gum. The texture will be slightly more tender and may spread a little differently, so chilling the dough is especially helpful.

What is the best way to keep ginger cookies crisp?

Cool them completely, then store in a biscuit tin or airtight container with a sheet of baking parchment between layers. Avoid storing with soft bakes, as moisture will soften them.