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
  • 1 Review

    5 star rating

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

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Hey. Just wondering, where it says 'Strong Plain Flour', is this strong white bread flour? Thank you. Xxx

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close