Mary Berry Ginger Cookies

I first made these ginger cookies on a chilly Tuesday when I had precisely no plans but a half-block of butter and an open packet of demerara sugar glaring at me from the pantry. To be honest, I thought I’d mess it up—the dough looked a bit too soft, and I didn’t chill it long enough the first time. What I pulled out of the oven? Spread-out sugar frisbees. Tasty, but not what I was after.

So, I tweaked. I chilled longer, rolled tighter, and learned exactly how golden the edges should be. Now these are my go-to when I want something old-fashioned, crunchy on the outside, soft in the middle, and unapologetically gingery. If yours have ever come out too cakey or bland—stick with me. I’ll show you how I fixed that.

Why This One Works So Well

There are hundreds of ginger cookie recipes, but this one hits different because it’s simple and properly balanced. Here’s what makes it sing:

• The butter-to-sugar ratio keeps the edges crisp without drying the centre.
• Light muscovado sugar adds a deep, caramelly note you don’t get from white sugar.
• And most importantly: rolling in demerara sugar gives you that crackly, crunchy edge. I skipped this once. Regretted it deeply.

INGREDIENTS + WHY THEY MATTER

• Butter (170g) – Brings richness. I used unsalted and added a tiny pinch of salt—makes the ginger pop more.
• Light muscovado sugar (125g) – Gives the cookies a soft chew and lovely toffee notes. I tried soft brown sugar once; it worked, but was a bit less deep.
• Ground ginger (2 tsp) – The star of the show. Don’t skimp. I once tried 1½ tsp and it just didn’t have the same warmth.
• All-purpose flour (225g) – Forms the structure. Make sure to measure properly—too much and the dough cracks while shaping.
• Demerara sugar (for coating) – This is the crunch. I’ve tried caster sugar in a pinch—it works, but not as well.

Making It Yours (Without Ruining It)

These are classic, but here’s what I actually tested and liked:

• Egg-Free – Naturally egg-free already. Handy!
• Gluten-Free? – I tested with Doves Farm GF plain flour. Worked surprisingly well—just a tad crumblier.
• Add-ins – Crystallised ginger chunks (½ cup chopped) add a zingy bite. Worth it if you love spice.
• Cinnamon swap – I subbed ½ tsp of the ginger for cinnamon once. Lovely, more mellow spice.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cookies spread too much	Dough was too soft or under-chilled	Chill the dough for at least 30 minutes
Tough texture	Overworked the dough	Mix just until it comes together
Sugar didn’t stick	Dough too dry on surface	Lightly dampen hands before rolling in sugar

HOW TO MAKE MARY BERRY’S GINGER COOKIES

1. Cream the base
   Beat butter and light muscovado sugar in a big bowl until it’s pale and fluffy. Use an electric hand mixer—it’s faster and smoother.
2. Add dry stuff
   Tip in the ground ginger and flour. Beat until it comes together. At first, it’ll look too dry—but keep going—it becomes a soft dough.
3. Shape into logs
   Lightly flour your surface. Divide the dough and roll each half into a sausage about 18cm long, 5cm wide. If it cracks, your dough’s too cold—just knead it gently to smooth it out.
4. Roll in sugar
   Lay each log on plastic wrap. Pour demerara sugar over and roll the log to coat. Wrap tightly and chill for at least 30 minutes—or overnight if you’re ahead.
5. Slice + bake
   Heat oven to 180°C (350°F) or 160°C fan. Slice dough into 18–20 rounds per log. Space out on baking sheets lined with nonstick paper—they do spread a bit.
6. Bake
   Bake for 15 minutes, or until the edges are pale golden. They’ll still be soft in the middle—that’s perfect. Let cool on the tray a few minutes, then move to a rack.

TIPS FROM MY KITCHEN

• I sometimes chill the logs vertically in a tall glass—helps keep them round instead of flat-sided.
• If the sugar’s not sticking, dampen your hands before rolling the logs—it makes the sugar cling better.
• My oven runs hot, so I pull them out at 13 mins or they go from chewy to snappy.

STORAGE + SERVING

• Keeps for up to a week in an airtight tin (if they last that long).
• Freeze sliced unbaked dough between parchment layers—bake straight from frozen, just add 2 mins.
• Serve with: A cup of builder’s tea or (my guilty pleasure) a scoop of vanilla ice cream sandwiched between two.

FAQs – Real Questions from Real Bakers

Q: Can I make the dough ahead of time?
A: Yes, and you should. The dough gets better after a chill. I’ve left it wrapped in the fridge for 3 days with no issue.

Q: Why aren’t mine chewy in the middle?
A: You probably overbaked them. Pull them when the centre still looks slightly soft—they’ll firm up as they cool.

Q: Can I double the recipe?
A: Absolutely. I’ve done it for a bake sale. Just divide the dough into 4 logs so they chill evenly.

Q: What if I don’t have muscovado sugar?
A: Soft brown sugar works, but muscovado gives a richer, treacly flavour. Worth buying if you can.

Q: How thick should I slice them?
A: About 1cm thick. If you go thinner, they crisp up more—which can be nice if that’s what you’re after.

Try More Recipes:

• Mary Berry Ultimate Chocolate Brownies
• Mary Berry Pear and Blueberry Galette
• Mary Berry Fruit Kebab
• Mary Berry Bramble Mousse