Ginger Brown Sugar Cookies by Martha Collison

  • Total Time

    32m
    • Prep Time

      20m
    • Bake Time

      12m
  • Serves

    16

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
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The very talented Martha Collison has made these delicious ginger brown sugar cookies using Billington’s Dark Muscovado and Golden Caster Sugar. These are best eaten freshly made and warm, but will keep for up to 4 days in a tin – but we doubt they’ll last that long!

Method

  1. In a large bowl, beat together the soft butter with both the sugars using a wooden spoon. Beat the mixture until they are well combined, but there is no need for it to be light and fluffy.

  2. Add the vanilla extract and egg to the butter mixture and beat again until all the ingredients are smooth. In a separate bowl, combine the remaining dry ingredients.

  3. Pour the dry ingredients into the wet mixture and fold using a spatula until a stiff dough forms. Refrigerate the dough for at least 30 minutes (up to 72 hours for optimum flavour and texture).

  4. Preheat the oven to 170oC. Grease and line 2 large baking trays with baking paper or a silicon baking sheet. Use a small ice-cream scoop (a teaspoon or tablespoon will work too, but won’t be as regularly shaped) to form balls of dough and place onto the trays, leaving enough space for each to spread out.

  5. Bake the cookies for 12-15 minutes, or until the mixture has spread out and is just beginning to colour around the edges. Remove from the oven - they should look undercooked in the middle - and allow to cool for at least 10 minutes.

    Top Tip: Storage & Consumption

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