Mary Berry’s Ginger Cookies are made with butter, light muscovado sugar, ground ginger, all-purpose flour, and demerara sugar. This delicious ginger cookie recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 36 people.
This Ginger Cookies Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Ginger Cookies Ingredients:
- 170g (12 tbsp) butter
- 125g (½ cup) light muscovado sugar
- 2 level tsp ground ginger
- 225g (2 cups) all-purpose flour
- Demerara sugar, for coating
How To Make Mary Berry Ginger Cookies?
- Beat Butter and Sugar: Measure the butter and sugar into a large bowl. Beat with an electric hand-held mixer until light and fluffy.
- Add Dry Ingredients: Add the ground ginger and all-purpose flour to the butter mixture. Beat again until a soft dough forms.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Knead gently until smooth. Roll the dough into two sausage shapes, each about 18cm (7 inches) long and 5cm (2 inches) wide.
- Coat with Sugar: Place each dough sausage on a sheet of plastic wrap. Generously sprinkle demerara sugar over the dough, rolling each sausage in the sugar until fully coated. Wrap them in the plastic wrap and refrigerate for 30 minutes, or until firm.
- Preheat the Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan/convection ovens. Line two large baking sheets with nonstick baking paper.
- Slice and Bake: Once firm, cut each roll into 18–20 slices. Arrange the slices well-spaced on the prepared baking sheets. Bake for 15 minutes, or until the edges are pale golden brown.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to finish cooling.
Recipe Tips
- Chill the dough: Put the dough in the fridge for 30 minutes. It will make cutting easier and help the cookies keep their shape.
- Use soft butter: Butter that’s soft will mix better with the sugar and give the cookies a smooth texture.
- Add lots of demerara sugar: Cover the dough well with demerara sugar for a sweet and crunchy outside.
- Don’t bake too long: Take the cookies out when they just start turning golden at the edges to keep them soft.
- Cut evenly: Make sure your slices are the same size so all the cookies bake evenly.
What To Serve With Ginger Cookies?
These crispy ginger cookies pair well with a hot cup of tea, coffee, milk, or hot chocolate. They can also be served alongside vanilla ice cream, whipped cream, fresh berries, or a fruit compote for a delicious dessert.
How To Store Leftovers Ginger Cookies?
- Refrigerate: First, let the leftover ginger cookies cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 1 week.
- Freeze: Allow the cookies to cool completely before freezing. Place them in an airtight container or freezer-safe bag and freeze for up to 3 months. To serve, let the cookies thaw at room temperature for about 1 hour.
Mary Berry Ginger Cookies Nutrition Facts:
Serving Size: 1 cookie (makes about 36 cookies)
- Calories: 133 kcal
- Total Fat: 3.1g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 160mg
- Potassium: 110.7mg
- Total Carbohydrate: 25g
- Dietary Fiber: 0.7g
- Sugars: 6.4g
- Protein: 1.8g
Try More Mary Berry Recipe:
- Mary Berry Ginger Oat Crunch Biscuits
- Mary Berry Granny’s Little Shortbread Biscuits
- Mary Berry Cinnamon Biscuits
- Mary Berry Iced Biscuits
- Mary Berry Chocolate Chip Oat Cookies
Mary Berry Ginger Cookies
Description
Mary Berry’s Ginger Cookies are made with butter, light muscovado sugar, ground ginger, all-purpose flour, and demerara sugar. This delicious ginger cookie recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 36 people.
Ingredients
Instructions
- Beat Butter and Sugar: Measure the butter and sugar into a large bowl. Beat with an electric hand-held mixer until light and fluffy.
- Add Dry Ingredients: Add the ground ginger and all-purpose flour to the butter mixture. Beat again until a soft dough forms.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Knead gently until smooth. Roll the dough into two sausage shapes, each about 18cm (7 inches) long and 5cm (2 inches) wide.
- Coat with Sugar: Place each dough sausage on a sheet of plastic wrap. Generously sprinkle demerara sugar over the dough, rolling each sausage in the sugar until fully coated. Wrap them in the plastic wrap and refrigerate for 30 minutes, or until firm.
- Preheat the Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan/convection ovens. Line two large baking sheets with nonstick baking paper.
- Slice and Bake: Once firm, cut each roll into 18–20 slices. Arrange the slices well-spaced on the prepared baking sheets. Bake for 15 minutes, or until the edges are pale golden brown.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to finish cooling.
Notes
- Chill the dough: Put the dough in the fridge for 30 minutes. It will make cutting easier and help the cookies keep their shape.
- Use soft butter: Butter that’s soft will mix better with the sugar and give the cookies a smooth texture.
- Add lots of demerara sugar: Cover the dough well with demerara sugar for a sweet and crunchy outside.
- Don’t bake too long: Take the cookies out when they just start turning golden at the edges to keep them soft.
- Cut evenly: Make sure your slices are the same size so all the cookies bake evenly.
Mary Berry Ginger Cookies