Homemade Gingernut Cookies
Deliciously crunchy and chewy ginger-spiced cookies that are better than store-bought. Perfect for dunking in tea or coffee!
Servings: 48 - 50 cookies
Calories: 60kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ⅓ sticks (150g) unsalted butter melted
- 1 cup (200g) caster/granulated sugar
- ¼ cup (80g) black treacle/light molasses (not blackstrap)*
- 1 large egg
Instructions
- 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.
Video
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.