Gordon Ramsay’s cookie recipes range from a simple three-ingredient shortbread to loaded cowboy cookies with oats, chocolate, coconut, and pecans. I have made all 8 of these over the past few months, and every single one starts the same way: softened butter creamed with sugar until pale and fluffy.
Some are proper Ramsay recipes from his shows, and some I built using his technique and spice profiles. Every recipe below links to the full article with ingredients, steps, and tips I learned from making them.
1. Chocolate Chip Cookies
This is where I started, and it is still the one I make most often: softened butter creamed with both brown and white sugar, dark chocolate chips folded in, and baked at 175°C for 10 to 12 minutes. The brown sugar keeps the centres chewy while the white sugar crisps the edges.
Makes 24 cookies, prep 15 min, cook 12 min, 210 kcal each. I also cover a double chocolate variation and how to stop them spreading flat.
2. Shortbread Cookies
If the chocolate chip cookie is the crowd pleaser, shortbread is the quiet classic. Just three ingredients in a 3:2:1 ratio: plain flour, butter, and caster sugar, rubbed by hand and baked at 170°C for 25 to 30 minutes until pale gold.
Makes 12 biscuits, prep 15 min, cook 30 min, 120 kcal each. The article covers lemon thyme, cranberry pistachio, and vanilla shortbread variations.
3. Sugar Cookies
Where shortbread crumbles, sugar cookies hold their shape, which is why I use these for decorating. The dough chills for a full hour before rolling and cutting, then bakes at 175°C for just 8 to 10 minutes.
Makes 24 cookies, prep 15 min, cook 10 min, 150 kcal each. My go-to christmas cookie dough because it takes royal icing well and does not spread.
4. Oatmeal Cookies
These are the ones that stay soft longest because of cornflour in the dough, which traps moisture so they still taste fresh three days later. Rolled oats, cinnamon, and your choice of raisins or chocolate chips, baked at 175°C for 10 to 12 minutes.
Makes 24 cookies, prep 15 min, cook 12 min, 195 kcal each. The dough must chill for 30 minutes or they spread flat.
5. Peanut Butter and Jam Cookies
This is the one that surprised me most: Gordon makes them as thumbprint cookies where you press a dip into each ball, fill it with raspberry jam and extra peanut butter, and bake at 175°C for 10 to 12 minutes. The muscovado sugar gives them a toffee edge that the other cookies on this list do not have.
Makes 24 cookies, prep 20 min, cook 12 min, 175 kcal each. Gordon’s trick for round balls is to dust your hands with flour so the dough does not stick.
6. Banana Bread Cookies
I made these the first time because I had two brown bananas and no patience for a full loaf. Same base as Gordon’s banana bread but with more flour so the dough holds shape on the tray, baked at 175°C for 10 to 12 minutes.
Makes 20 cookies, prep 15 min, cook 12 min, 165 kcal each. Add walnuts for crunch or chocolate chips if you want them sweeter.
7. Cowboy Cookies
If the banana bread cookies are the simple option, these are the opposite: the chocolate chip base loaded with rolled oats, desiccated coconut, and chopped pecans. Thick, heavy, and packed with texture, baked at 175°C for 10 to 12 minutes.
Makes 30 cookies, prep 15 min, cook 12 min, 220 kcal each. The oats hold moisture so they last 5 to 6 days without drying out.
8. Gingerbread Cookies
The last one on the list but the first one I make every December. Gordon’s gingerbread spice blend with black treacle gives that dark sticky sweetness you cannot get from sugar alone, rolled out and baked at 180°C for 8 to 10 minutes.
Makes 24 cookies, prep 20 min, cook 10 min, 130 kcal each. The treacle keeps them soft in a tin for up to 2 weeks, which is why they work so well as christmas gifts.
