Extreme Ginger Cookies

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Ginger. Maybe my favourite spice. It’s a different kind of heat to other spices. I love that tingle!

So I love the ginger tingle, and I love a good biscuit, so I decided this past blustery cold weekend needed a warming ginger biscuit. But no ordinary, namby pamby ginger biscuit. I give you the extreme ginger cookie.

Extreme Ginger Cookies

I’ve used four different types of ginger in these babies: ground ginger, fresh ginger, stem ginger and ginger Spice Drops.

They’re the perfect treat for this time of year – they warm you up, not too sweet and perfect to dunk in a hot chocolate or a cuppa. The ginger is extreme – and so is the risk you’ll be going back for more!

Extreme Ginger Cookies

Makes 12-18 depending on size

  • 200g plain flour
  • 125g butter, room temperature
  • 100g soft light brown sugar
  • 50g caster sugar
  • 1 egg
  • ¼ tsp baking powder
  • 1 ½ tsp ground ginger
  • 2 cm fresh ginger, grated or minced
  • 2 balls stem ginger, finely chopped
  • 2 drops ginger Spice Drops

What you do

  • Heat the oven to 200c
  • Line a baking tray with parchment
  • Cream together your butter and sugars until light
  • Add the spice drops, fresh and stem ginger and egg and mix well
  • Add flour, baking powder and dried ginger and combine until all mixed
  • Divide into small balls – about ping pong size. Don’t flatten them!
  • Cook in batches – you’ll get 6-8 on a tray
  • Cook for 10 mins until slightly golden
  • Resist the temptation to eat them all while they are still warm!

Extreme Ginger Cookies

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Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes.
She is a foodie with exceptional taste!
Always looking for the best food and drink producers from far and wide.
Chocolate brownie queen, mine are the best.
Clandestine Cake Club Organiser for Bolton and Wigan.
Travel lover. What better way to discover new food, than to travel to it.
Massive fan of The Archers.
Crazy cat lady and proud.
NW England / Manchester / UK

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