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Homemade Gingernut Cookies

Homemade Gingernut Cookies – Deliciously crunchy and chewy ginger-spiced cookies that are better than store-bought. Perfect for dunking in tea or coffee!

A tall stack of Homemade Gingernut Cookies next to a glass of milk.

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. 🙂

A stack of Homemade Gingernut Cookies next to a glass of milk.

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
  • salt
  • 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.

A close-up sideview of a stack of Homemade Gingernut Cookies.
A Homemade Gingernut Cookie being dunked into a glass of milk.

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!

A stack of Homemade Gingernut Cookies being held up by hand.
Homemade Gingernut Cookies - Deliciously crunchy and chewy ginger-spiced cookies that are better than store-bought. Perfect for dunking in tea or coffee! #gingercookies #cookierecipe #cookies #recipe

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Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

A stack of Homemade Gingernut Cookies being held up by hand.

Homemade Gingernut Cookies

Yield: 48 - 50 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Deliciously crunchy and chewy ginger-spiced cookies that are better than store-bought. Perfect for dunking in tea or coffee!

Ingredients

  • 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

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, baking soda, spices, and salt. Set aside.
  3. Whisk together the butter, sugar, black treacle, and egg until combined. Add the dry ingredients, and fold in until completely combined.
  4. 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.

Notes

*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?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Debra Jacobs

Saturday 19th of December 2020

Do you think they are only 60 calories doesn't seem much considering the butter and sugar even if it close it would be a good calorie count.

Marsha

Saturday 19th of December 2020

This recipe makes nearly 50 cookies, so that is why the calorie count is low per cookie. If you made bigger cookies, resulting in less cookies, the calories per cookie would be higher.

Sushila

Sunday 6th of December 2020

Can I use almond flour instead of all purpose flour as I want the keto version.

Marsha

Sunday 6th of December 2020

Yes, that should be fine.

Bec

Saturday 1st of August 2020

Great recipe! I added a little extra flour because i thought it looked a bit runny and they turned out great! So i'm sure they would have been fine without the extra flour. Such a great flavour. Thanks for a fab recipe! :)

Jayne

Wednesday 19th of February 2020

I had no molasses so I used my own homemade marmalade instead. They were seriously delicious. Thank you, MBA.

Laura

Wednesday 9th of October 2019

Just the perfect cookie.