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Soft Ginger Cookies
Soft and toothsome little cookies full of ginger flavour set off by a little lemon zest in the batter and juice in the icing.
Servings: 20 cookies
: 200 kcal
Author: Just Jo
  • 175 g soft butter
  • 175 g soft brown sugar muscovado if liked
  • 1 large egg
  • 1 tbsp golden syrup
  • Zest of one small lemon
  • Optional - 1-2 balls of stem ginger chopped very finely
  • 4 tbsp ground almonds
  • 275 g plain flour
  • 1 tsp baking powder
  • 3 tsp ground ginger rounded
To top
  • 1 cup of icing sugar level it off
  • Juice of one lemon
  • A little yellow food colouring gel
  • Sprinkles as liked
  1. Preheat oven to 180˚C.
  2. Cream the butter and sugar together.
  3. Beat in the egg followed by the golden syrup. Continue to beat until very light and fluffy.
  4. Stir in the almonds and lemon zest and if using, the stem ginger.
  5. Sift over the flour, baking powder and ground ginger. Mix until well blended.
  6. With damp hands, roll 1.5 inch round balls of cookie dough and place on a lined baking tray, leaving 2 inches between cookies. Don't flatten them.
  7. Bake for 12-14 minutes until they have spread a little and are a little crinkly on top. They will be pale golden brown in colour and just dry to the touch.
  8. Cool on a rack and when cold, mix the icing sugar with enough lemon juice to make it the texture of toothpaste (i.e. just flows when pushed) and the food colouring if using at this point. Drizzle a teaspoon of icing on each cookie and immediately sprinkle over the sprinkles. Leave on the rack to set before serving.
Recipe Notes

Will keep for 3 days easily in a cookie jar or cake tin.