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A stack of spiced ginger cookies with a crunchy sugar topping.

Spiced Ginger Cookies

Sweet, soft, chewy and full of spice, these spiced ginger cookies are a must try for gingerbread lovers! 
Course Dessert
Cuisine American
Keyword spiced ginger cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Author Nickki Thompson


  • 250 g plain flour
  • 2 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp 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. 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. Dip the bottom of the glass in the sugar and use it to lightly press down on the cookies to flatten them slightly.
  • Bake the cookies for 12-15 minutes.   Leave on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.