Gingerbread cookies

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

  • Prep:20 mins
    Cook:12 mins
    plus chilling
  • Easy

Nutrition per serving

  • kcal 135
  • fat 5g
  • saturates 3g
  • carbs 20g
  • sugars 12g
  • fibre 1g
  • protein 1g
  • salt 0.18g


  • 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


  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. 

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