Homemade Gingernut Cookies – Deliciously crunchy and chewy ginger-spiced cookies that are better than store-bought. Perfect for dunking in tea or coffee!
Homemade Gingernut Cookies
I LOVE gingernut biscuits (cookies), especially with a nice, hot cup of tea. If I’m not careful, I could easily eat half a packet by the time my tea’s gone… they may be just as moreish as Jaffa Cakes!
Check out my Homemade Jaffa Cakes.
These homemade gingernut cookies are crunchy with a chewy centre, perfectly spiced with ginger, cinnamon, and cloves, and so quick and easy to make.
You’ll be wanting to make these again and again, all year round. 🙂
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- plain/all-purpose flour
- baking soda
- ground ginger
- ground cinnamon
- ground cloves
- unsalted butter
- caster/granulated sugar
- black treacle OR light (not blackstrap) molasses
- large egg
How to make Homemade Gingernut Cookies
To make these homemade ginger cookies, simply whisk together the flour, baking soda, spices, and salt. In a separate bowl, whisk together the butter, sugar, black treacle, and egg.
Combine the two mixtures together to form a very soft dough. You may feel the dough needs more flour or needs to chill in the fridge, but don’t worry – the mixture is just right! 🙂
Roll the dough into small 0.5oz balls, and place onto a baking tray lined with parchment or a silicone mat. Bake for 10 – 12 minutes until firm and cracks have formed on top of the cookies.
For soft and chewy cookies, bake for 10 minutes. For a more crunchy cookie, bake for about 12 – 14 minutes.
Allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Homemade Gingernut Cookies are:
- deliciously chewy and crunchy
- FULL on flavour
- super quick and easy to make
- perfect cookies for dunking into tea, coffee, or milk
- made for sharing. This recipe makes about 48 cookies – perfect for gift-giving!
Yep! This recipe makes about 48 – 50 cookies. This is because you’ll be rolling the dough into tiny 0.5oz balls, which spread out into perfectly shaped, dunkable cookies.
These cookies can easily be stored, too. Keep them in an airtight container for up to a week.
Want freshly baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these delicious cookies next!
- 2 cups (250g) plain/all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 and 1/3 sticks (150g) unsalted butter, melted
- 1 cup (200g) caster/granulated sugar
- 1/4 cup (80g) black treacle/light molasses (not blackstrap)*
- 1 large egg
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking soda, spices, and salt. Set aside.
- Whisk together the butter, sugar, black treacle, and egg until combined. Add the dry ingredients, and fold in until completely combined.
- Roll the dough into 0.5oz balls (the dough will be very soft), and place them onto the prepared baking tray. Bake for 10 - 12 minutes. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
*Light or true molasses is much sweeter than blackstrap molasses (which is very bitter), and is much preferred in baking.
Cookies stay fresh, in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
Nutrition Information:Yield: 50 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 76mgCarbohydrates: 13gFiber: 0gSugar: 9gProtein: 1g
Nutrition information isn’t always accurate.
Did you make this recipe?
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