When you think of Gordon Ramsay, you probably picture seared scallops, perfectly cooked steaks, or a chef yelling in a kitchen. But he’s also got a quiet side-especially when it comes to baking. And yes, he makes cookies. Not the kind you get from a supermarket bag. His cookies are layered, nuanced, and surprisingly complex. The secret? It’s not just butter and sugar. It’s the spices.
He Doesn’t Just Use Cinnamon
Most home bakers reach for cinnamon and call it a day. Gordon Ramsay does too-but he doesn’t stop there. In his signature chocolate chip cookie recipe, he adds a pinch of cayenne pepper. That’s right. Not enough to make it spicy, but enough to wake up the chocolate. It’s a trick he learned from a pastry chef in France who used it to deepen the flavor of dark chocolate desserts. The cayenne doesn’t burn your tongue. It makes the chocolate taste richer, darker, more intense.
He also uses sea salt-not table salt. Flaky Maldon or Fleur de Sel, sprinkled on top right before baking. The salt doesn’t just balance sweetness. It creates little bursts of flavor that make you go back for another bite. You can taste it in the first crunch, then again when the cookie softens in your mouth.
The Hidden Star: Cardamom
If you’ve never put cardamom in cookies, you’re missing out. Ramsay uses ground cardamom in his oatmeal raisin cookies. It’s not the kind of spice you find in a standard baking aisle. He buys whole pods, crushes them himself, and sieves out the husks. The result? A warm, citrusy, slightly floral note that lifts the whole cookie. It doesn’t taste like Indian food. It tastes like something ancient and comforting-like your grandmother’s kitchen, but better.
He uses about 1/4 teaspoon per batch of 24 cookies. Too much and it overpowers. Too little and you won’t notice it at all. That’s the trick: it’s a background player, not a soloist.
Vanilla Isn’t Just Vanilla
Most people use vanilla extract. Ramsay uses vanilla beans. Specifically, Tahitian vanilla beans. He splits them lengthwise, scrapes out the seeds, and adds both the seeds and the pod to the butter while it’s melting. The pod infuses the fat with a deep, honeyed aroma. He doesn’t throw the pod away-he dries it out, stores it in sugar, and uses it later to make vanilla sugar for dusting.
He says extract is fine for quick baking. But if you’re making cookies to remember, use the real thing. The difference isn’t subtle. It’s like comparing tap water to spring water.
Star Anise? Yes, Really
One of his lesser-known moves is adding a single crushed star anise pod to his ginger cookies. He doesn’t grind it. He just cracks it open and lets it steep in the warm butter before straining it out. The result? A quiet, licorice-like depth that lingers after the ginger fades. It’s not for everyone. But if you’ve ever loved the taste of Chinese five-spice or mulled wine, you’ll recognize it instantly.
He doesn’t tell you this in interviews. You have to find it in old video clips from his BBC baking specials. It’s the kind of detail most chefs keep to themselves.
Why These Spices Work Together
These aren’t random choices. They’re carefully chosen to balance and elevate. Cinnamon and cardamom bring warmth. Cayenne adds heat without fire. Sea salt sharpens the sweetness. Vanilla gives body. Star anise adds mystery.
It’s not about using more spices. It’s about using the right ones in tiny amounts. Ramsay’s rule of thumb: if you can taste the spice on its own, you’ve used too much. The spice should make the cookie better, not louder.
What He Avoids
He never uses pre-mixed spice blends like pumpkin pie spice. Too generic. Too uniform. He wants control. He wants each spice to speak for itself.
He also avoids nutmeg in cookies. Says it’s too earthy, too heavy. It works in custards, not in delicate doughs. And he won’t use cloves unless it’s a Christmas cookie-and even then, just a whisper.
How to Try This at Home
You don’t need to be a chef to bake like Ramsay. Here’s how to start:
- Swap your table salt for flaky sea salt. Sprinkle it on top of cookies right before baking.
- Use a pinch of cayenne (1/16 teaspoon) in your chocolate chip cookies. Taste the dough before baking. If you can taste the heat, you’ve gone too far.
- Buy one vanilla bean. Split it, scrape the seeds, and add them to your butter. Save the pod for vanilla sugar.
- Try 1/4 teaspoon of ground cardamom in your oatmeal cookies. It’ll surprise you.
- Crush one star anise pod and steep it in warm butter for 5 minutes. Strain it out before mixing your dough.
Start with one change. Don’t try them all at once. Let each tweak become a habit. That’s how real flavor is built.
Why This Matters
Most cookie recipes are copy-paste. You follow the steps. You get the result. But Ramsay’s cookies aren’t just food. They’re memory triggers. The cayenne reminds you of winter nights. The cardamom feels like childhood holidays. The vanilla? That’s pure comfort.
Spices aren’t just flavor. They’re emotion. And when you bake with intention, your cookies stop being snacks. They become moments.
Does Gordon Ramsay use cinnamon in his cookies?
Yes, he uses cinnamon, but not alone. He pairs it with other spices like cardamom and cayenne to create depth. He avoids pre-mixed blends and always uses freshly ground cinnamon for the brightest flavor.
Can I use vanilla extract instead of vanilla beans?
You can, but you’ll miss the richness. Vanilla beans have tiny seeds that release oils and aroma as they bake. Extract is convenient, but it’s mostly alcohol and artificial vanillin. For cookies you want to remember, go with the real thing-even if it costs a little more.
Is cayenne pepper safe in cookies?
Absolutely. A tiny pinch (1/16 tsp per batch) won’t make your cookies spicy. It enhances chocolate the same way salt enhances sweetness. It’s a professional trick used in high-end chocolate desserts worldwide.
Where can I buy real vanilla beans?
Look for them in specialty food stores, online spice retailers, or Middle Eastern grocers. Tahitian beans are softer and sweeter, while Madagascar beans are more classic. Both work. Avoid "vanilla flavoring"-it’s not real.
Why doesn’t Gordon Ramsay use nutmeg in cookies?
He finds nutmeg too heavy and earthy for delicate cookie doughs. It works in custards or pies where the flavor can settle, but in cookies, it drowns out the subtle notes of chocolate, caramel, and butter. He prefers lighter spices that lift rather than weigh down.
