THC - Ginger Cookies-264 small-3.jpg

Ridiculously soft and chewy spiced cookies with chunks of crystallised ginger. It is very important that the cookie dough is chilled for the full 2 hours before baking otherwise they will spread too much - they are well worth the wait!


Makes 24 cookies


180g butter, melted
250g soft brown sugar
1 egg
275g standard flour
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1 teaspoon cornflour
3/4 teaspoon baking soda
1/2 teaspoon salt
100g crystallised ginger, roughly chopped


In a large bowl or bowl of a stand mixer, beat the melted butter and brown sugar until the mixture is thick and lighter in colour. Add the egg and beat for 1 minute. 

Place the roughly chopped crystallised ginger and 1/2 cup of warm water in a small bowl and set aside. 

In a seperate bowl, sieve together the flour, ginger, cinnamon, cornflour, baking soda and salt. Add to the wet mixture and beat until just combined. 

Drain the ginger and discard of the water. Add the ginger pieces to the cookie dough and mix until well combined. 

Refrigerate dough for 2 hours. Do not skip this step! 

Once dough has hardened, heat oven to 160ºC and line 2 baking trays. Roll dough in to small balls (roughly 1 1/2 teaspoons) and place 6 on each lined baking tray 4cm apart. You will need to cook the cookies in batches. 

Bake for 10 minutes, remove from oven and using the back of a spoon press down gently on the centre of the cookies. Bake for a further 3 minutes and then gently transfer to a cooling wrack.