Gingerbread cookies served on a wire tray

Gingerbread cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 20 mins Cook: 12 mins plus chilling


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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal135
  • fat5g
  • saturates3g
  • carbs20g
  • sugars12g
  • fibre1g
  • protein1g
  • salt0.18g
Save to My Good Food
Please sign in or register to save recipes.


  • 120g unsalted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1½ tbsp black treacle
  • 170g soft light brown sugar
  • ½ tsp fine sea salt
  • 1 medium egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g plain flour
  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ¼ tsp ground cloves
  • 1½ tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 60g golden caster sugar


  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.

  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

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Apr, 2020
Delicious. My dough was very firm and they needed about 12-13 minutes.
7th Mar, 2020
Lovely cookies! Great texture, crunch on the outside, chewy in the middle. Very easy to make. The mixture was very loose but was easier to manage when it had been in the fridge. I roughly doubled the spices and used mixed spice instead of ground cloves as I didn’t have any.
5th Dec, 2019
I made these last night and they came out perfectly! These cookies had a great texture and are a lovely warming treat to accompany a cup of tea. The sugar coating also made these cookies have a crisp outside and middle. The only tip I have is to add much more spice than this recipe suggests if you want a true gingerbread flavour. I added at least double what the recipe said and they were so fragrant and tasty.
Frantic Flapjack
3rd Dec, 2019
These tasted spicy like Christmas. They do spread when cooking so my tip would be to use three baking trays and space out well to prevent spreading into each other.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
James Clarke's picture
James Clarke
13th Apr, 2020
A great recipe - for a slightly different balance of flavours try fresh ground cloves (using a heavy mortar and pestle) and substitute golden syrup for the treacle which I find lets the aromatic spices come through a little more.
Want to receive regular food and recipe web notifications from us?