Double ginger cookies

Double ginger cookies

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(19 ratings)

Prep: 20 mins Cook: 12 mins plus chilling


Makes 24
If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate

Nutrition and extra info

  • uncooked dough or baked without chocolate

Nutrition: per cookie

  • kcal180
  • fat7g
  • saturates4g
  • carbs25g
  • sugars13g
  • fibre2g
  • protein2g
  • salt0.2g
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  • 350g plain flour
  • 1 tbsp ground ginger
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 175g light muscovado sugar
  • 100g butter, chopped



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 8 pieces of stem ginger, chopped (not too finely), plus thin slices, to decorate (optional)
  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 4 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 200g bar dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  1. Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.

  2. Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.

  3. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.

  4. Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn’t touching the bottom of the bowl. Dip half of each cookie into the chocolate – you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.

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Comments, questions and tips

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Alchemist in th...
3rd Nov, 2019
I only had stem ginger in syrup so used 8 chunks of that and used 4 tablespoons of the ginger syrup in place of the golden syrup for an extra kick!
9th Sep, 2019
What a brilliant recipe! I don't normally like ginger cookies but made a batch for my husband. They're delicious!
Grosvenortearoom's picture
26th Apr, 2019
As an experienced 'baker' I thought this recipe straight forward and easy for others, experienced or not, to have a go at..I would say that the 'rounds' definitely no more than 6cms across and slightly longer than 12 mins...maybe 14 depending on the efficiency of your oven and its' accuracy at temperatures....otherwise...lovely taste and texture and I didn't use the chocolate dip....
13th Oct, 2017
Delicious! I didn't have any chocolate, so used icing sugar mixed with some of the ginger syrup from the jar. Will definitely make again.
27th Jul, 2016
Absolutely delicious!
3rd Apr, 2016
Great recipe, i did two tbsp treacle two tbsp golden syrup, which made them really rich and yummy x
18th Jan, 2016
Really tasty and easy to make. I bought stem ginger in syrup in a small jar, so wasn't sure how much to use, but I put about half the jar in and slightly less golden syrup than in the recipe and it all seemed to work out fine. I rolled the dough, cut Christmas shapes out and then chilled before putting in the oven. The cookies kept their shape really well, then I drizzled chocolate over, rather than dipping them. I only used about half of the chocolate amount stated above. Will make again!
Frances Claire
18th Jul, 2015
Very tasty, and a nice easy recipe. I had no light muscovado sugar so used half and half golden caster sugar and dark brown sugar and it worked.
21st May, 2015
Absolutely delicious!
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