Bursting with warm and aromatic spices, these cookies are chewy and delicious. Whether you enjoy them with a cup of tea or as a delicious treat on their own, ginger cookies are a timeless classic.
- 180g unsalted Butter, softened
- 200g Granulated Sugar
- 50g Dark Muscavado Sugar
- 1 large Egg
- 240g Plain Flour
- 2 tsp Chai Powder
- 1 tsp Bicarbonate of Soda
- 1/4 tsp Salt
- Demerara sugar for rolling
Preheat your oven to 180 C/350F. Line a baking sheet with baking paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the molasses and egg to the butter-sugar mixture, and beat until well incorporated.
Stir in the flour, chai powder, baking soda, and salt until well combined. Be careful not to overmix.
Shape the dough into a ball and wrap in cling film, Place in the fridge for about 30 minutes.
Remove the dough from the fridge.
Roll small portions of dough into 1 inch balls.
Pour some demerara sugar into a shallow bowl. Roll each dough ball in the sugar until coated.
Place the sugar-coated dough balls onto the prepared baking tray, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until they are golden brown around the edges.
Allow the cookies to cool on the tray for a few minutes. Then, transfer them to a wire rack to cool completely.
Use Dark Brown Sugar or Molasses in place of Muscavado Sugar.
Serve with a cup of Tea or glass of Milk.
Store leftovers in an airtight container in the fridge for up to 2 weeks.
Products used in this Recipe:
- Roohts Chai Powder
- Roohts Salt