Delia Smith Ginger Cookies Recipe

Name: Delia Smith Ginger Cookies Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 100g unsalted butter, softened; 100g caster sugar; 2 tbsp golden syrup; 1 large egg; 225g plain flour; 1 tsp bicarbonate of soda; 2 tsp ground ginger; 1 tsp ground cinnamon; Pinch of salt; Extra caster sugar for rolling

These classic ginger cookies inspired by Delia Smith are wonderfully crisp on the outside with a slightly chewy centre. They are warmly spiced with ginger and a touch of golden syrup, giving them a deep, comforting flavour. This is an easy, reliable bake that suits beginners and seasoned home bakers alike. From start to finish, the recipe takes around 30 minutes, making it perfect for a quick homemade treat.

Ingredients

For the Cookies

100g unsalted butter, softened
100g caster sugar
2 tbsp golden syrup
1 large egg
225g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
Pinch of salt
Extra caster sugar, for rolling

How to Make Delia Smith Ginger Cookies

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a baking tray with baking parchment to prevent sticking and ensure even baking.
Mix the wet ingredients: In a large bowl, cream together the butter and caster sugar until light and fluffy. Beat in the golden syrup and egg until smooth.
Combine dry ingredients: In a separate bowl, sift together the flour, bicarbonate of soda, ground ginger, cinnamon, and salt.
Make the dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Shape the cookies: Roll small portions of dough into balls, then roll each one in caster sugar. Place them on the baking tray, leaving space for spreading.
Bake the cookies: Bake for 10 to 12 minutes until lightly golden and slightly cracked on top.
Cool: Leave the cookies on the tray for a few minutes before transferring to a wire rack to cool completely.

Tips

Why are my cookies too hard?

They may have been overbaked. Remove them when they are just turning golden as they will firm up while cooling.

How do I get a chewy centre?

Take the cookies out slightly earlier and allow them to rest on the tray for a few minutes before moving them.

Can I make the dough ahead?

Yes, the dough can be chilled in the fridge for up to 24 hours. Let it soften slightly before shaping.

Why didn’t my cookies spread?

This can happen if too much flour is added. Make sure to measure accurately and avoid overmixing.

Serving Suggestions

Serve warm with a cup of tea or coffee
Pair with vanilla ice cream for a simple dessert
Enjoy as part of an afternoon tea spread
Gift in a tin for a homemade treat

Storage

Room Temperature

Store in an airtight container for up to 5 days. Keep in a cool, dry place.

Refrigerator

Not necessary, but they can be stored in the fridge for up to 7 days. Allow to come to room temperature before serving.

Freezing

Freeze baked cookies for up to 3 months. Thaw at room temperature or warm gently in the oven.

Nutrition

Calories: 150 kcal
Carbohydrates: 20g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Sodium: 90mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make these cookies gluten free?

Yes, you can use a gluten-free plain flour blend. Ensure it contains a binding agent like xanthan gum for best results.

Can I freeze the dough instead of baked cookies?

Yes, shape the dough into balls and freeze. Bake directly from frozen, adding a couple of extra minutes.

What can I use instead of golden syrup?

You can substitute with honey or maple syrup, although the flavour will vary slightly.

How do I make them more spicy?

Increase the ground ginger or add a pinch of ground cloves for a stronger, warmer spice.