As I landed my sleigh on a warm Christmas evening in Sydney, I couldn’t help but marvel at the warm and balmy night air. Such a change from the chill in the North! I was excited to bring joy to all the good boys and girls in Australia.
I arrived at the first house and was delighted to find a plate of freshly baked ginger cookies waiting for me. The sweet aroma of ginger and nutmeg filled the air, and I eagerly took a bite. The cookie was soft and chewy with just the right amount of spice, and it was the perfect treat to refuel me for the long night ahead.
Just like Australian hospitality, the cookies were bright, bold, and full of character.
Why you’ll love Australian ginger cookies
Bold and Spicy Flavor: Australian ginger cookies have a rich and spicy flavor that will tantalize your taste buds. Made with a generous amount of ginger, these cookies have a warm, comforting taste that is perfect for any time of year.
Perfect Texture: Australian ginger cookies are soft and chewy, with just enough crunch. They have a texture that is both satisfying and indulgent, making them the perfect treat for any occasion.
Versatile: These cookies are incredibly versatile and can be enjoyed in many different ways. You can eat them independently or pair them with a cup of tea or coffee for a delicious snack. They also make a great base for ice cream sandwiches or can be crumbled with yogurt or oatmeal for a tasty breakfast.
Gluten-free: This recipe is suitable for anyone looking for gluten-free flour-based recipes. It’s also possible to make the cookies with regular all-purpose flour.
Chewy ginger cookie ingredients
All-purpose flour: You can substitute this with pastry flour or cake flour if you prefer a lighter texture for your cookies.
Ground ginger is essential for the cookies’ flavor, so it’s best not to omit it. However, you can reduce the amount if you don’t want it to be too strong. Freshly grated ginger doesn’t taste great in this recipe.
Freshly grated nutmeg: You can use ground nutmeg if you don’t have freshly grated nutmeg, but the flavor won’t be as strong.
Baking soda: This ingredient is necessary for the cookies to rise properly, so don’t substitute it with baking powder.
Kosher salt: You can use regular table salt if you don’t have kosher salt, but the amount may need to be adjusted.
Unsalted butter: You can use salted butter, but you may need to reduce the amount of kosher salt in the recipe. You can also use a vegan butter if you’d prefer.
Light-brown sugar: You can substitute this with dark brown sugar for a deeper flavor.
White or granulated sugar: You can use caster sugar instead of white sugar if you prefer a finer texture for your cookies.
Large eggs: Room-temperature eggs are recommended for this recipe, but if you forget to bring them to room temperature, you can place them in warm water for a few minutes to take off the chill.
Golden syrup: You can substitute this with honey or corn syrup if you don’t have golden syrup, but the flavor will be slightly different. Maple syrup isn’t the best substitute as its not as tacky as golden syrup.
Crystallized ginger: This ingredient adds a chewy texture and a spicy kick to the cookies. You can omit it or use chopped nuts if you don’t have any.
Caster sugar: You can use regular white sugar if you don’t have caster sugar, but caster sugar will give your cookies a finer texture.
Recipe for ginger cookies
2 ½ cups all-purpose gluten-free flour
2 1/2 tsp ground ginger
1 tsp freshly grated nutmeg
1 tsp baking soda
½ tsp Kosher salt
½ cup (1 stick) unsalted butter, room temperature
1 cup packed light-brown sugar
½ cup white sugar
2 large eggs, room temperature
¼ cup golden syrup
¼ cup chopped crystallized ginger
¼ cup caster sugar
Mix flour, ground ginger, pepper, nutmeg, baking soda, and salt; set aside.
In the mixing bowl of an electric mixer with the paddle attachment, beat together butter, brown and granulated sugars, and grated ginger until fluffy and light, which should take around 2 minutes.
Add eggs, one at a time, and mix well after each addition. Pour golden syrup and keep beating, scraping the sides as necessary, until the mixture is completely combined. Add crystallized ginger to the mixture.
Reduce the speed to low and add the flour mixture until combined. Cover the bowl with plastic wrap and refrigerate the mixture until it is firm, which should take at least 2 hours.
Using a 1/4 cup ice cream scoop, drop the dough onto a parchment-lined baking sheet. If the dough becomes soft, refrigerate it for 20 minutes.
Shape the dough balls using your palms, then coat them in sanding sugar. Place 6 balls each on two fresh parchment-lined baking sheets, spacing them at least 2 inches apart.
Freeze the balls until they are firm, approximately 30 minutes.
Meanwhile, preheat your oven to 350 degrees. Bake the cookies, rotating halfway through, until the edges turn golden, which should take around 17 to 20 minutes.
Allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Can You Freeze Soft Ginger Cookies?
Yes, you can freeze ginger cookies. Once the cookies are fully cooled, you can place them in an airtight container or a freezer bag and store them in the freezer for up to three months.
To thaw the cookies, remove them from the freezer and let them come to room temperature before serving. You can also reheat them in the oven or microwave for a few seconds to give them a warm, freshly baked taste.
It’s important to note that some types of cookies freeze better than others, and the texture and taste may be slightly affected after freezing. However, ginger cookies generally freeze well and can be a convenient way to have homemade cookies on hand for later.
How to store ginger cookies
To store ginger cookies, first, make sure they are completely cooled. Once they are, you can store them in an airtight container at room temperature for up to 1 week.
If you want to keep the cookies fresh for longer, you can store them in the refrigerator for up to 2 weeks. Make sure to place them in an airtight container or sealable plastic bag to prevent them from drying out.
You can freeze ginger cookies for up to 3 months for even longer storage. Place the cookies in an airtight container or freezer bag and store them in the freezer. When you’re ready to eat them, thaw them at room temperature for a few hours or overnight.
It’s important to keep ginger cookies away from moisture and direct sunlight, as this can cause them to become stale or spoil faster. By following these storage tips, you can enjoy your ginger cookies for longer and keep them fresh and delicious.
Freezing ginger cookie dough balls?
Yes, you can freeze ginger cookie dough. Here’s how:
Scoop the dough into balls using a cookie scoop or spoon.
Place the dough balls on a baking sheet lined with parchment paper or a silicone mat, ensuring they’re not touching.
Freeze the dough balls for at least an hour or until they are firm.
Once the dough balls are firm, transfer them to a resealable plastic bag or an airtight container. Label the bag or container with the date and type of dough.
Place the bag or container in the freezer for up to 3 months.
When you’re ready to bake the cookies, take the dough balls out of the freezer and let them thaw in the refrigerator for a few hours or overnight. Once they are thawed, you can bake the cookies according to your recipe’s instructions.
What’s the difference between gingerbread cookies and ginger cookies?
The main difference between gingerbread cookies and ginger cookies is the texture and the amount of ginger used.
Gingerbread cookies are typically thicker and softer than ginger cookies, with a more cake-like texture. They also tend to have a stronger molasses flavor, which gives them a dark brown color. Gingerbread cookies are often cut into shapes and decorated with icing or other embellishments.
Ginger cookies, on the other hand, are typically thinner and crisper than gingerbread cookies. They have a more pronounced ginger flavor and may also include other spices, such as cinnamon and nutmeg. Ginger cookies are often rolled in sugar before baking, giving them a crackly, sugary exterior.
While both types of cookies contain ginger, gingerbread cookies tend to have a milder, more complex flavor profile due to adding other spices and molasses. In contrast, ginger cookies have a more straightforward, spicy ginger taste.
How to keep cookies from spreading?
Use chilled ingredients, don’t overmix the dough, and use a Silpat baking mat.
What to do if your dough is too soft to roll?
You can either chill the dough and add more flour to the mixture if that doesn’t do the trick.
Australian Gluten-free Chewy Ginger Cookies
- 2 ½ cups all-purpose gluten-free flour
- 2 ½ tsp ground ginger
- 1 tsp freshly grated nutmeg
- 1 tsp baking soda
- ½ tsp Kosher salt
- ½ cup unsalted butter room temperature
- 1 cup light brown sugar packed
- ½ cup white sugar
- 2 large eggs room temperature
- ¼ cup golden syrup
- ¼ cup crystallized ginger chopped
- ¼ cup caster sugar
- Mix flour, ground ginger, pepper, nutmeg, baking soda, and salt; set aside.2 ½ cups all-purpose gluten-free flour, 2 ½ tsp ground ginger, 1 tsp freshly grated nutmeg, 1 tsp baking soda, ½ tsp Kosher salt
- In the mixing bowl of an electric mixer with the paddle attachment, beat butter, brown and granulated sugars, and chopped ginger until fluffy and light, which should take around 2 minutes.½ cup unsalted butter, 1 cup light brown sugar, ½ cup white sugar, ¼ cup caster sugar, ¼ cup crystallized ginger
- Add eggs, one at a time, and mix well after each addition. Pour golden syrup and keep beating, scraping the sides as necessary, until the mixture is completely combined. Add crystallized ginger to the mixture.2 large eggs, ¼ cup golden syrup
- Reduce the speed to low and add the flour mixture until combined. Cover the bowl with plastic wrap and refrigerate the mixture until it is firm, which should take at least 2 hours.
- Using a 1/4 cup ice cream scoop, drop the dough onto a parchment-lined baking sheet. If the dough becomes soft, refrigerate it for 20 minutes.
- Shape the dough balls using your palms, then coat them in sanding sugar. Place 6 balls each on two fresh parchment-lined baking sheets, spacing them at least 2 inches apart.
- Freeze the balls until they are firm, approximately 30 minutes.
- Meanwhile, preheat your oven to 350 degrees. Bake the cookies, rotating halfway through, until the edges turn golden, which should take around 17 to 20 minutes.
- Allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.