Homemade Gingernut Cookies – Deliciously crunchy and chewy ginger-spiced cookies that are better than store-bought. Perfect for dunking in tea or coffee!
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 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 for Homemade Gingernut Cookies:
- 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
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.
Scroll down for the FULL printable recipe. 🙂
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!
- Coconut Chocolate Chip Cookies
- Mint Chocolate Thumbprint Cookies
- 4 Ingredient Peanut Butter Cookies
- Rolo Peanut Butter Blossoms
- 2 cups plain/all-purpose flour 250g
- 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 unsalted butter 150g, melted
- 1 cup caster/granulated sugar 200g
- 1/4 cup black treacle/light (not blackstrap) molasses* 80g
- 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.
The calories are an estimate only.