If you like the flavours of gingerbread, then you’re going to love these soft and chewy spiced ginger cookies. They are dark, slightly spicy and delicious. They are a perfect holiday cookie!
I have the perfect Winter cookie for you.
Ground allspice, ginger and treacle give these spicy cookies a lovely warmth that reminds me so much of the festive season.
If you feel like getting into the festive spirit, making a batch of these cookies would definitely help!
And while we’re talking of Christmas, (now we’re in November it’s officially allowed!) half a dozen of these cookies packaged up and tied with a pretty festive bow would make a really lovely gift.
In fact come to think of it, my dark, spicy gingerbread loaf would also make a great present. And let’s face it, who doesn’t like receiving food as a present? Not me, that’s for sure.
All you need to go alongside these spiced ginger cookies is a big mug of tea or hot chocolate! And the warmth of a roaring fire to sit beside while it’s snowing outside. Idealistic? Maybe, but a girl can dream!
This is another recipe adapted from one of my favourite food writers, Dorie Greenspan. Dorie’s recipe calls for the rich flavour of molasses, but since molasses isn’t available in the U.K I used treacle, which is the closest substitute we have.
Scroll to the bottom of the post for printable recipe Card)
- Softened Butter
- Soft Dark Brown Sugar
- Plain Flour
- Bicarbonate of Soda
- Ground Ginger
- Ground Allspice
- Ground Cinnamon
- Treacle or Molasses
STEP BY STEP INSTRUCTIONS
(ingredient amounts and detailed instructions are in the recipe card at the bottom of the post)
- Whisk together the dry ingredients – Flour, bicarbonate of soda and spices.
- Cream the butter and dark brown sugar together until light and fluffy.
- Beat in the treacle and egg.
- Fold in the dry ingredients until you have a soft dough.
- Place the dough in the fridge for around one hour to firm up.
- When you’re ready to bake the cookies, roll the dough into walnut sized balls. Pour 100g of sugar into a small bowl.
- Roll the cookie dough balls in the sugar and place on a lined baking sheet, making sure there is at least 2 inches of space between each cookie – they will spread out quite a lot. Gently press the cookies with your hand to slightly flatten them.
- Bake at 180C/160Fan/350F for 12-15 minutes or until they are beginning to look crackly on top. They will still be quite soft in the middle but will firm up on cooling.
useful tips and tricks
- This cookie dough is pretty soft and will require chilling in the fridge for around one hour. If you skip this step, the cookies will spread out in the oven and become very flat.
- The cookies will still be pretty soft in the middle when baked, but they will set on cooling. Leave them to cool on the baking sheet for at least 5 minutes after removing from the oven.
- Start check the cookies after 12 minutes – they may or may not need a couple of minutes more depending on your oven.
- Make sure you leave a good amount of space on the baking tray between each cookie – about 2 inches is good.
- They spread out quite a bit and I’ve often ended up with trays of cookies stuck together – see the picture below! (not that it really mattered – they were still devoured!!)
The cookies will keep well in an airtight tin for 4-5 days. Due to the treacle, they will become a bit softer after a couple of days but are still delicious.
more ginger bakes you might enjoy
want to see more cookie recipes? Check these out
Did you make this recipe?
Let me know how you got on – leave a comment below. Need some help with the recipe? Let me know and I’ll do my best to help. Happy baking!
- 250g plain flour
- 2 teaspoons bicarbonate of soda
- 2 heaped teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 125 g soft butter
- 200 g soft brown sugar
- 1 large egg
- 125 g treacle
- Around 100g granulated sugar for rolling
- Whisk together the flour, bicarbonate of soda, ginger, cinnamon and allspice.
- Cream the butter and sugar together until light and fluffy. Add the treacle and egg and beat until the mixture is smooth. Slowly add the dry ingredients and mix until you have a smooth, soft dough. (The dough will be very soft, so don't be alarmed!)
- Divide the dough in half and wrap each piece in cling film. Place in the fridge for at least one hour, or the freezer for 30 minutes.
- Preheat the oven to 180C/160Fan/350F.
- Place the granulated sugar on a small plate.
- Take one half of your cookie dough out of the fridge and divide into 12 pieces. Roll each piece into a walnut sized ball. Roll each ball in the sugar, then place them on a lined baking tray at least 2 inches apart because they spread out quite a bit. Lightly flatten each cookie ball with your hand. Sprinkle with a little more more sugar if you like.
- Bake the cookies for about 12-15 minutes or until the edges have set (start checking the cookies at 12 minutes.) They will still be quite soft in the middle so leave the cookies on the baking sheet for at least 5 minutes before transferring to a wire rack to cool.
Nutrition Information:Yield: 24 Serving Size: 24 cookies
Amount Per Serving: Calories: 127Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 39mgCarbohydrates: 21gNet Carbohydrates: 0gFiber: 0gSugar: 12gSugar Alcohols: 0gProtein: 1g