The BBC Good Food logo
Gingerbread cookies served on a wire tray

Gingerbread cookies

By
A star rating of 4.7 out of 5.34 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Makes 20 cookies

Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal135
fat5g
saturates3g
carbs20g
sugars12g
fibre1g
protein1g
salt0.18g
Advertisement

Ingredients

  • 120g unsalted butter, softened
  • 1½ tbsp black treacle
  • 170g soft light brown sugar
  • ½ tsp fine sea salt
  • 1 medium egg
  • 200g plain flour
  • ¼ tsp bicarbonate of soda
  • ¼ tsp ground cloves
  • 1½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 60g golden caster sugar

Method

  • STEP 1

    Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.34 ratings
Advertisement
Advertisement
Advertisement

Sponsored content