Gingerbread Cookies

Name: Gingerbread Cookies
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 300 g Plain flour; 2 tsp Ground ginger; 1 tsp Ground cinnamon; 0.25 tsp ground cloves; 1 tsp Bicarbonate of soda; 1 pinch Fine salt; 115 g Unsalted butter; 100 g Soft dark brown sugar; 85 g Black treacle; 1 piece Egg; 10 g Plain flour, for dusting

1 hr 50 min · 15 min active · makes ~680 g · Medium

Spiced gingerbread cookies made with black treacle and ground ginger, delivering warm molasses depth with sharp spice notes. Serves 4.

See more →

Gingerbread Cookies

Spiced gingerbread cookies made with black treacle and ground ginger, delivering warm molasses depth with sharp spice notes. Serves 4.

See more →

TOTAL TIME

1 hr 50 min

ACTIVE TIME

15 min

QUANTITY

~680 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/10

Tools0/16

Ingredients

0/10 gathered · 4 servings

310g

2tsp

1tsp

0.25tsp

1tsp

1pinch

115g

100g

85g

1piece

#	Quantity	Notes	State
1	310g	—	—
2	2tsp	—	—
3	1tsp	—	—
4	0.25tsp	—	—
5	1tsp	—	—
6	1pinch	—	—
7	115g	—	—
8	100g	—	—
9	85g	—	—
10	1piece	—	—

Tools

16 items

Serveware

1 item

Procedure

32 steps

1 of 32

Line the baking tray with a sheet of baking paper.

⏱ 20s

2 of 32

Tip the flour into the large mixing bowl.

Plain flour · 300 g

⏱ 8s

ResultPlain flour

3 of 32

Add the ground ginger to the bowl.

Ground ginger · 2 tsp

⏱ 5s

ResultPlain flour and ground ginger

4 of 32

Add the ground cinnamon to the bowl.

Ground cinnamon · 1 tsp

⏱ 5s

ResultPlain flour and ground ginger and ground cinnamon

5 of 32

Add the ground cloves to the bowl.

Ground cloves · 0.25 tsp

⏱ 5s

ResultPlain flour mixture

6 of 32

Add the bicarbonate of soda to the bowl.

Bicarbonate of soda · 1 tsp

⏱ 5s

ResultPlain flour mixture

7 of 32

Add the salt to the bowl.

Fine salt · 1 pinch

⏱ 5s

ResultPlain flour mixture

8 of 32

Whisk everything together until the spices are evenly distributed through the flour.

⏱ 20s

ResultSpiced dry mixture

9 of 32

Cut the butter into rough chunks and place them in the small saucepan.

Unsalted butter · 115 g

⏱ 8s

ResultUnsalted butter

10 of 32

Add the dark brown sugar to the saucepan.

Soft dark brown sugar · 100 g

⏱ 8s

ResultUnsalted butter and soft dark brown sugar

11 of 32

Spoon the black treacle into the saucepan.

Black treacle · 85 g

⏱ 8s

ResultUnsalted butter and soft dark brown sugar and black treacle

12 of 32

Set the saucepan over a low heat and stir gently until the butter has melted and the sugar has dissolved into a smooth, dark liquid, then remove from the heat.

⏱ 3 min

ResultMelted butter, sugar and treacle

13 of 32

Pour the hot treacle mixture over the spiced dry mixture in the large mixing bowl.

Melted butter, sugar and treacle · step 12

⏱ 10s

ResultMelted butter and sugar mixture

14 of 32

Stir vigorously with the wooden spoon until a rough, shaggy dough starts to come together.

⏱ 30s

ResultRough gingerbread dough

15 of 32

Leave the dough for 5 minutes to cool until just warm, then crack the egg into the mixing bowl, discarding the shell.

Egg · 1 piece

⏱ 5 min

ResultRough gingerbread dough and egg

16 of 32

Beat the egg into the dough until it is fully incorporated and the dough is smooth and cohesive.

⏱ 40s

ResultGingerbread dough

17 of 32

Press a sheet of cling film directly onto the surface of the dough.

⏱ 10s

18 of 32

Place the bowl in the refrigerator to chill.

⏱ 10s

ResultGingerbread dough

19 of 32

Leave the dough to chill for at least 1 hour until it is firm enough to roll.

⏱ 1 hr

ResultChilled gingerbread dough

20 of 32

Set the oven to 180 °C and allow it to heat fully before baking.

180°C

⏱ 10 min

21 of 32

Take the bowl of chilled dough out of the refrigerator.

⏱ 10s

ResultChilled gingerbread dough

22 of 32

Peel away and discard the cling film from the surface of the dough.

⏱ 5s

23 of 32

Turn the chilled dough out onto the chopping board.

⏱ 8s

ResultChilled gingerbread dough

24 of 32

Dust the surface lightly with a little flour and roll the dough out to about 4 mm thickness, turning it a quarter-turn after each pass to keep it even.

Plain flour · 10 g

⏱ 1 min

ResultRolled gingerbread dough

25 of 32

Press a cookie cutter firmly down through the dough and lift out the shapes, re-rolling any scraps and cutting again until all the dough is used.

⏱ 1 min

ResultCut gingerbread shapes

26 of 32

Lay the cut shapes on the lined baking tray, spacing them about 2 cm apart.

Cut gingerbread shapes · step 25

⏱ 30s

ResultCut gingerbread shapes

27 of 32

Slide the baking tray into the oven.

⏱ 10s

ResultCut gingerbread shapes

28 of 32

Bake for 10 minutes, until the cookies are set at the edges and just firm to the touch.

180°C

⏱ 10 min

ResultBaked gingerbread cookies

29 of 32

Using oven gloves, lift the tray carefully out of the oven and set it on a heatproof surface.

⏱ 10s

ResultBaked gingerbread cookies

30 of 32

Leave the cookies on the tray for 5 minutes to firm up before moving them.

⏱ 5 min

ResultCooled gingerbread cookies

31 of 32

Slide a palette knife under each cookie and transfer them to the wire rack to finish cooling completely.

Cooled gingerbread cookies · step 30

⏱ 30s

ResultCooled gingerbread cookies

32 of 32

Leave the cookies on the rack until completely cool and crisp throughout.

⏱ 15 min

ResultFully cooled gingerbread cookies

Total Time1 hr 50 min

#	Product	Tool	Action
1	—		Line the baking tray with a sheet of baking paper.⏱ 20s
2	300 g		Tip the flour into the large mixing bowl.⏱ 8sResultPlain flour
3	2 tsp		Add the ground ginger to the bowl.⏱ 5sResultPlain flour and ground ginger
4	1 tsp		Add the ground cinnamon to the bowl.⏱ 5sResultPlain flour and ground ginger and ground cinnamon
5	0.25 tsp		Add the ground cloves to the bowl.⏱ 5sResultPlain flour mixture
6	1 tsp		Add the bicarbonate of soda to the bowl.⏱ 5sResultPlain flour mixture
7	1 pinch		Add the salt to the bowl.⏱ 5sResultPlain flour mixture
8	—		Whisk everything together until the spices are evenly distributed through the flour.⏱ 20sResultSpiced dry mixture
9	115 g		Cut the butter into rough chunks and place them in the small saucepan.⏱ 8sResultUnsalted butter
10	100 g		Add the dark brown sugar to the saucepan.⏱ 8sResultUnsalted butter and soft dark brown sugar
11	85 g		Spoon the black treacle into the saucepan.⏱ 8sResultUnsalted butter and soft dark brown sugar and black treacle
12	—		Set the saucepan over a low heat and stir gently until the butter has melted and the sugar has dissolved into a smooth, dark liquid, then remove from the heat.⏱ 3 minResultMelted butter, sugar and treacle
13	Melted butter, sugar and treaclestep 12		Pour the hot treacle mixture over the spiced dry mixture in the large mixing bowl.⏱ 10sResultMelted butter and sugar mixture
14	—		Stir vigorously with the wooden spoon until a rough, shaggy dough starts to come together.⏱ 30sResultRough gingerbread dough
15	1 piece		Leave the dough for 5 minutes to cool until just warm, then crack the egg into the mixing bowl, discarding the shell.⏱ 5 minResultRough gingerbread dough and egg
16	—		Beat the egg into the dough until it is fully incorporated and the dough is smooth and cohesive.⏱ 40sResultGingerbread dough
17	—		Press a sheet of cling film directly onto the surface of the dough.⏱ 10s
18	—		Place the bowl in the refrigerator to chill.⏱ 10sResultGingerbread dough
19	—		Leave the dough to chill for at least 1 hour until it is firm enough to roll.⏱ 1 hrResultChilled gingerbread dough
20	—	180°C	Set the oven to 180 °C and allow it to heat fully before baking.⏱ 10 min
21	—		Take the bowl of chilled dough out of the refrigerator.⏱ 10sResultChilled gingerbread dough
22	—		Peel away and discard the cling film from the surface of the dough.⏱ 5s
23	—		Turn the chilled dough out onto the chopping board.⏱ 8sResultChilled gingerbread dough
24	10 g		Dust the surface lightly with a little flour and roll the dough out to about 4 mm thickness, turning it a quarter-turn after each pass to keep it even.⏱ 1 minResultRolled gingerbread dough
25	—		Press a cookie cutter firmly down through the dough and lift out the shapes, re-rolling any scraps and cutting again until all the dough is used.⏱ 1 minResultCut gingerbread shapes
26	Cut gingerbread shapesstep 25		Lay the cut shapes on the lined baking tray, spacing them about 2 cm apart.⏱ 30sResultCut gingerbread shapes
27	—		Slide the baking tray into the oven.⏱ 10sResultCut gingerbread shapes
28	—	180°C	Bake for 10 minutes, until the cookies are set at the edges and just firm to the touch.⏱ 10 minResultBaked gingerbread cookies
29	—		Using oven gloves, lift the tray carefully out of the oven and set it on a heatproof surface.⏱ 10sResultBaked gingerbread cookies
30	—		Leave the cookies on the tray for 5 minutes to firm up before moving them.⏱ 5 minResultCooled gingerbread cookies
31	Cooled gingerbread cookiesstep 30		Slide a palette knife under each cookie and transfer them to the wire rack to finish cooling completely.⏱ 30sResultCooled gingerbread cookies
32	—		Leave the cookies on the rack until completely cool and crisp throughout.⏱ 15 minResultFully cooled gingerbread cookies
Total Time			1 hr 50 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Stack or arrange the gingerbread cookies on a serving plate and bring to the table.

Nutrition

per serving

Estimated · pre-cooking · 91% ingredients covered

Nutrient	Per serving
	665kcal
	10g
	25g
	15g
	100g
	37g
	3g
	80mg

Ingredients0/10

Tools0/16

Recipe

Gingerbread Cookies

Spiced gingerbread cookies made with black treacle and ground ginger, delivering warm molasses depth with sharp spice notes. Serves 4.

What you’ll doYou will mix spiced flour with a melted treacle and butter mixture, beat in an egg, then chill the dough for at least an hour. After chilling, you'll roll it out, cut shapes, and bake them until the edges are set and they feel firm to the touch. The cookies need five minutes on the tray to firm further before moving to a rack to cool completely.

Serves4

Total1 hr 50 min

LevelMedium

Ingredients

Plain flour310 g
Ground ginger2 tsp
Ground cinnamon1 tsp
Ground cloves0.25 tsp
Bicarbonate of soda1 tsp
Fine salt1 pinch
Unsalted butter115 g
Soft dark brown sugar100 g
Black treacle85 g
Egg1 piece

Tools

Serving plateRolling pinLarge mixing bowlOvenPalette knifeSmall saucepanWire rackCling filmWhiskWooden spoonBaking trayRefrigeratorCookie cutterBaking paperOven gloveChopping board

Method

Line the baking tray with a sheet of baking paper.

20sBaking tray, Baking paper

Tip the flour into the large mixing bowl.

8sLarge mixing bowlPlain flour · 300 g

Add the ground ginger to the bowl.

5sLarge mixing bowlGround ginger · 2 tsp

Add the ground cinnamon to the bowl.

5sLarge mixing bowlGround cinnamon · 1 tsp

Add the ground cloves to the bowl.

5sLarge mixing bowlGround cloves · 0.25 tsp

Add the bicarbonate of soda to the bowl.

5sLarge mixing bowlBicarbonate of soda · 1 tsp

Add the salt to the bowl.

5sLarge mixing bowlFine salt · 1 pinch

Whisk everything together until the spices are evenly distributed through the flour.

20sLarge mixing bowl, Whisk

Cut the butter into rough chunks and place them in the small saucepan.

8sSmall saucepanUnsalted butter · 115 g

Add the dark brown sugar to the saucepan.

8sSmall saucepanSoft dark brown sugar · 100 g

Spoon the black treacle into the saucepan.

8sSmall saucepanBlack treacle · 85 g

Set the saucepan over a low heat and stir gently until the butter has melted and the sugar has dissolved into a smooth, dark liquid, then remove from the heat.

3 minSmall saucepan, Wooden spoon

Pour the hot treacle mixture over the spiced dry mixture in the large mixing bowl.

10sLarge mixing bowlMelted butter, sugar and treacle · step 12

Stir vigorously with the wooden spoon until a rough, shaggy dough starts to come together.

30sLarge mixing bowl, Wooden spoon

Leave the dough for 5 minutes to cool until just warm, then crack the egg into the mixing bowl, discarding the shell.

5 minLarge mixing bowlEgg · 1 piece

Beat the egg into the dough until it is fully incorporated and the dough is smooth and cohesive.

40sLarge mixing bowl, Wooden spoon

Press a sheet of cling film directly onto the surface of the dough.

10sLarge mixing bowl, Cling film

Place the bowl in the refrigerator to chill.

10sLarge mixing bowl, Refrigerator

Leave the dough to chill for at least 1 hour until it is firm enough to roll.

1 hrLarge mixing bowl

Set the oven to 180 °C and allow it to heat fully before baking.

180°C10 minOven

Take the bowl of chilled dough out of the refrigerator.

10sLarge mixing bowl, Refrigerator

Peel away and discard the cling film from the surface of the dough.

5sLarge mixing bowl, Cling film

Turn the chilled dough out onto the chopping board.

8sChopping board

Dust the surface lightly with a little flour and roll the dough out to about 4 mm thickness, turning it a quarter-turn after each pass to keep it even.

1 minChopping board, Rolling pinPlain flour · 10 g

Press a cookie cutter firmly down through the dough and lift out the shapes, re-rolling any scraps and cutting again until all the dough is used.

1 minChopping board, Cookie cutter

Lay the cut shapes on the lined baking tray, spacing them about 2 cm apart.

30sBaking trayCut gingerbread shapes · step 25

Slide the baking tray into the oven.

10sBaking tray, Oven, Oven glove

Bake for 10 minutes, until the cookies are set at the edges and just firm to the touch.

180°C10 minBaking tray, Oven

Using oven gloves, lift the tray carefully out of the oven and set it on a heatproof surface.

10sBaking tray, Oven, Oven glove

Leave the cookies on the tray for 5 minutes to firm up before moving them.

5 minBaking tray

Slide a palette knife under each cookie and transfer them to the wire rack to finish cooling completely.

30sWire rack, Palette knifeCooled gingerbread cookies · step 30

Leave the cookies on the rack until completely cool and crisp throughout.

15 minWire rack

Stack or arrange the gingerbread cookies on a serving plate and bring to the table.

Result · Fully cooled gingerbread cookies

20sServing plateFully cooled gingerbread cookies · step 32

Printed 11 October 2026