Soft and chewy ginger nuts recipe

Soft and chewy ginger nuts recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Ginger biscuits

These ginger nut biscuits are wonderfully soft and chewy. I make them big, but feel free to make them into smaller biscuits if you'd like.

5300 people made this

IngredientsServes: 24

  • 275g plain flour
  • 1 dessertspoon ground ginger
  • 1 teaspoon bicarbonate of soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 125g butter, softened
  • 200g caster sugar
  • 1 egg
  • 1 tablespoon water
  • 4 tablespoons black treacle
  • 2 tablespoons caster sugar

MethodPrep:15min ›Cook:10min ›Extra time:25min › Ready in:50min

  1. Preheat oven to 180 C / Gas mark 4. Sift together the flour, ginger, bicarbonate of soda, cinnamon, cloves and salt. Set aside.
  2. In a large bowl, cream together the butter and 200g sugar until light and fluffy. Beat in the egg, then stir in the water and treacle. Gradually stir the sifted ingredients into the treacle mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the biscuits 2 inches apart onto an ungreased baking tray, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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Reviews & ratingsAverage global rating:(6317)

Reviews in English (4753)

my mix came out really sloppy, couldn't roll into balls, could this be because I substituted butter with Marg and treacle with honey? how can I remedy this? tried adding more flour-12 Jul 2012

Just made these and they are brilliant!! I didn't have any black treacle so substituted it for golden syrup. soooo yummy! Try this if you haven't yet, they are so tasty and easy.-30 Mar 2012

Super yummy. Dough moister than expected, but may have put a little too much treacle in. Stuck in fridge for 1/2 hour and that helped. Realised I have no idea what size a walnut is as I ended up with 37 small plus 4 large (4-inch) cookies. But whole family likes them (even 2-year-old who turned up her nose at store-bought ginger nuts in the past). Definitely a keeper recipe.-04 Dec 2011

Gingernut Cookies Recipe – Soft and Chewy Ginger Nuts Biscuits

Ginger nut cookies have a different flavor to them from the usual cookies. These soft and chewy cookies make a perfect treat for your winter evenings. You can serve it to your guest with a steaming hot cup of tea or coffee. These appealing and buttery cookies is also a favorite among kids as well as youngsters.

Here is an easy step by step recipe with pictures to make crumbly and delightful Ginger nut cookies. You can also store them in an air tight container and relish eating them for a longer period of time.

Getting ready:

Peel the green cardamom and crush the seeds into coarse powder along with nutmeg and cloves using mortar pestle. Keep the powder in a bowl.

Melt the butter and take it in a big bowl followed by brown sugar and golden syrup and mix everything thoroughly until the mixture turns even and fluffy. Then keep the mixture aside.

Now take refined flour in another bowl and add baking soda, baking powder and ginger powder in it and strain the mixture twice or thrice through a sieve so that everything is mixed nicely.

Then add the refined flour mixture in the butter-brown sugar-golden syrup mixture in two portions and mix all the ingredients together.

Add the green cardamom-cloves-nutmeg powder in the dough and mix properly. Then add 2 tsp of milk and knead the dough with hand. Dough for making gingernut cookies is ready.

Now divide the dough in equal portions and roll each lumps into smooth balls. Place them on the baking tray.

Flatten each cookie dough into cookies, keep them back on the tray and maintain some distance between them. Preheat the oven at 180 degree centigrade then keep the tray inside the oven and bake the cookies for 10 minutes at 180 degree centigrade. Check the cookies after 7 to 8 minutes.

10 minutes later, cookies will get baked aptly. Sprinkle some powdered sugar on each cookies then place them on wire stand so that they cool down quickly. Gingernut cookies are ready.

Serve these crusty and lip-smacking gingernut cookies along with steaming hot cup of tea or coffee or have them as it is. Once the cookies cools down completely, store them in a container and relish eating for 2 months.

  • Baking varies from oven to oven so first bake the cookies for 10 minutes then bake them for short time intervals while checking in-between until they get baked aptly.
Gingernut Cookies Recipe - Soft and Chewy Ginger Nuts Biscuits

Molasses Cookies

Ginger molasses cookies. The quintessential Christmas cookie that needs to happen in your house at least once this season.

I have a number of ginger cookie recipes that I adore. I’m spoiled year-round by my sister who makes ginger cookies all the time for the boys. It’s their favorite. I have three favorite recipes and this is one of them. It yields the prettiest soft molasses cookies you’ve ever seen: soft, chewy and with tons of flavor.

Love all things ginger? Try these recipes!

Soft & Chewy Ginger Snaps

These cookies are the epitome of “Christmas” for me. My family has made them every year for as long as I can remember…and with good reason.

My maternal great-grandmother first made these, and the recipe has since been passed down to three more generations. These ginger snaps are spicy and sweet with the most incredible texture. They are chewy on the inside, and the sugar crust on the outside gives them a great crunch.

They are THE BEST. And this is coming from someone who isn’t even nuts about gingerbread or ginger snaps in general. These are, hands down, my favorite Christmas cookie. It isn’t Christmas unless we have a batch of these ready to go.

These cookies conjur up many memories for me. My sisters and I would fight over who got to roll the dough in the sugar…EVERY.SINGLE.TIME…like, even when we were grown-ass adults! My mom always sampled the raw dough unapologetically…and several baked cookies shortly thereafter, too! My dad, who swears he doesn’t eat sweets, could not resist a plate of these after Christmas dinner. When I bite into one of these now, all these memories come rushing back.

Because this is such an old-school recipe, you will see ingredients like shortening and blackstrap molasses. Trust me, you do not want to stray from the recipe AT ALL.

I tried making these with butter and it was a horrible fail. Same outcome with regular molasses. I’m not sure what it is about those particular ingredients that makes them so necessary, but they just are. I’m not a master baker, but I have learned by trial and error that you don’t want to mess with the original recipe. If it ain’t broke, don’t fix it.

You’ll also notice that some of the instructions are more casual due to the fact that this is an old fashioned recipe. For instance, the baking soda should be dissolved in “a little bit” of hot water. I know, I know. What the heck does that mean? For me, it’s roughly a tablespoon or two of water. I never measure and these never fail. So take comfort in that!

So, from my family to yours, enjoy these special holiday cookies this season. Maybe they’ll make it into your annual rotation and you can start developing new memories with your family.

Soft and Chewy Ginger Cookies

I’m sure you’re all well on your way through Christmas baking, with the big day just two days away (!), but I thought I’d pop in with one last holiday cookie recipe: these soft and chewy ginger cookies, one of my all time seasonal favorites. This recipe is an offshoot of one I shared last year, my Great Aunt Marie’s molasses cookies, a wonderful recipe in itself. As I’m often wont to do, I tinkered with the original a bit, most notably adding extra ginger and a hint of cocoa to intensify the deep character of the molasses. Both cookies are moist, chewy, highly addictive, and perfect for (last-minute) edible gifting.

I’d also like to thank each and every one of you for being readers and sharing this space with me. Sincerely. This past year was an amazing culinary adventure, and next year promises to be even greater. So here’s wishing you all a very Merry Christmas and Happy Holidays or simply, a joyous, peaceful season. I do hope you’re able to share some wonderful meals with family and loved ones. See you next year! xo, Laura

Chewy Coconut Butter Cookies with Macadamia Nuts and Candied Ginger

My coconut butter chocolate chip cookies are a mainstay of those nights when it’s 10 p.m. and we realize that dinner didn’t hold us over. They are some of my favorite cookies in the world because they’re 1) super chewy (the #1 quality that I look for in a cookie) 2) the dough doesn’t need to chill (cookies in under 30 minutes!) and 3) the coconut flavor is subtle and really quite pleasant!

But the fact that they taste like coconut can also be limiting. For example, I’ve been struggling to convert these into a chocolate version. Not enough chocolate and the coconut flavor overpowers it. Too much chocolate and the coconut butter doesn’t do its job of holding things together. So, that project is on the backburner for now. In the meantime, I came up with a few flavor combinations that work in harmony with the coconut, and this is the first.

I didn’t go into much detail the first time around, so let’s talk coconut butter. The reason I think it works so well for cookies is that you still get that saturated fat from the coconut, like what coconut oil would provide, so that the cookies can have crispy edges and a buttery texture. But the fibers from the coconut are still there, so it gives structure to the cookie in a way that coconut oil cannot.

Store-bought coconut butter can cost an arm and a leg, but you can easily make your own. Plus, freshly blended coconut butter is way easier to measure out! Just buy a bag of unsweetened, shredded coconut and dump it into your food processor (blenders might also work? I haven’t tried), and let it run. Scrape down the sides every so often, but otherwise, just let it keep going until the oils are released and the coconut butter is completely smooth. Coconut butter that’s still slightly grainy *will* work with this recipe however, the texture will be a bit more cake-y.

I learned through accidental experimentation that if you leave the coconut butter in a jar on the counter at room temperature, you can make coconut oil! The oils will separate and go to the top. This was a totally informal and nonscientific endeavor so I can’t say whether it’s fully the same composition as pressed coconut oil, but I still used it! Not sure what to do with the dense coconut fiber stuff at the bottom of the jar, though.

Okay, enough dubiously-researched pseudoscience! You should definitely make these cookies (or the original chocolate chip version). The spiciness of the candied ginger and the crunch of the macadamia nuts are perfect foils for the chewy texture and coconutty flavor. Happy Thursday!

Recipe Variations:

  • For gluten-free oatmeal cookies, use Bob’s Red Mill Gluten-Free 1 to 1 baking flour and gluten-free oats
  • Crispy oatmeal cookies – use white sugar instead of brown sugar, bake a little longer until edges are golden brown
  • Chewy oatmeal cookies – use coconut palm sugar or brown sugar only, bake only until the edges are lightly browned and the centers are a little under-baked
  • Sweeten with chocolate: semi-sweet, dark, white chocolate
  • Chunk it up with nuts: pecans, walnuts, macadamia
  • Add even more chewiness with fruit: raisins, dried blueberries, or cranberries

Yes, you can freeze oatmeal cookie dough and you can freeze oatmeal cookies once baked. Here are two options:
Roll the dough into a log on a piece of plastic wrap or parchment paper, then wrap and freeze. Allow to defrost for 10 minutes then cut the log into 1-inch slices. Place frozen cookie dough on a parchment-lined baking sheet and bake as directed, adding an additional minute to the baking time.
Scoop out the cookies onto a parchment-lined baking sheet and freeze. Once frozen, transfer to a freezer bag and store until ready to use. Place frozen cookie dough on a parchment-lined baking sheet and bake as directed, adding an additional minute to the baking time.

Famous chewy ginger snap cookie recipe

Hi de, hi de , hi de, HO..my friends! I am super duper excited to be sharing this “famous” chewy ginger snap cookie recipe with you! I call it famous because for one thing, it has taken me 7 years to finally get this recipe from my friend Laurian. Laurian, has been pretty generous with sharing recipes with me, ( Bacon crackers , cake pops , cure all chip , fried green tomatoes …just to name a few) but for some reason this one she wasn’t budging. I actually thought it was her Mom’s recipe, but it turns out it was given to her sister Ginger by an English woman many years ago. Her sister Ginger is a professional mural painter and was painting a mural in this woman’s home. When the job was complete the woman handed her a tin of ginger snap cookies. Ginger, kindly asked her for the recipe because when I tell you they are that good, they are even better than good.

(Laurian and Ginger) Always a fun time in the kitchen

For anyone visiting the Savannah area in the future I would like to mention that Ginger also owns the famous trolley company there called Oglethorpe Tours- Gray Line Trolley Tours.

They do their tours a little different than the other tour companies. They like to let their guests see the lay of the land and hear the Savannah story first. Oglethorpe has a 90-minute evening ghost tour with its own flair. The only tour company that takes guests down to the underground morgue tunnel at the old Candler Hospital. I would highly recommend you checking that out if you are visiting Savannah, Ga.

Now onto the famous chewy ginger snaps! First a little Christmas tour around Laurian’s festive home.

Let me tell you, Laurian certainly decks her halls and every nook and crannies. My home looks sparse if you can believe that one. Laurian is a piano teacher and teaches out of her home. She just had her annual Christmas recital and really made it festive and beautiful for her students and families attending.

With live greenery and beautiful decor all around.

Her DIY peacock feather wreath. Her husband calls it her $500.00 knock off wreath:)

Beautiful collection of nutcrackers

Poor Monty, it’s a real struggle to be an elf this time of year!!

Drum roll please for the cookie recipe:

Laurian did mention she puts in more ginger than the recipe calls for. That is up to you, if you like more or less.

I definitely need to invest in one of these silicone liners! Make clean up easy too.

One year Laurian brought the famous ginger snaps over to my house, half dipped in white chocolate. When I went to grab a cookie later in the evening, they were completely gone. Wiped out, by my dear husband. He ate the entire plate with no regard for me or anyone else! That is not his typical nature, but he said he couldn’t help it, they were so addicting and good.

I would also like to mention that you can purchase the ginger candy online at Nuts.com. Ginger and molasses can be pricey.

Ginger is so good for you though. I can actually eat the bag. The ginger snap cookies are great for long car rides if you have a child that gets car sick. These are the cure for that.

Pin them, make them, love them!!

How to make eggless ginger cookies recipe (Step by Step Photos):

1) Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.

2) Line a baking sheet with parchment paper or butter paper. Alternately lightly grease it with butter or spray with nonstick cooking spray.

3) Take all purpose flour, ginger powder, grated nutmeg, baking soda and salt in a bowl.

4) Mix well, so everything is incorporated well.

5) In another bowl take oil, molasses, sugar and milk.

6) Whisk it well.

7) Add dry flour mixture into wet mixture.

8) Stir with spatula, it should be firm dough.

9) Take one tablespoon of dough, make smooth ball and flatten it slightly. Arrange them on cookie tray few inches apart, as they will spread while baking. This makes 24 cookies. So you may need to bake in two batches or use two baking sheets.

10) Bake in preheated oven for 12-14 minutes. Let the cookies cool down for 5 minutes into the pan.

11) Then transfer it to a cooling rack to cool down completely.

12) Once cooled ready to enjoy.

These eggless ginger cookies are soft and slightly chewy on the day it’s made. If the weather is humid, then it becomes more chewy the next day.

Serving suggestion: Enjoy this anytime of the day. The best way to eat is with a glass of milk.


  • To get nice flavor of spices, make sure that your ground spices are fresh. As you know that ground spices has very short shelf life. If spices are not fresh then cookies will taste flat.
  • I have used unsulphured molasses. There is also sulphured molasses available in the market. But I recommend to use unsulphured which has nice flavor and lighter in color.
  • Molasses is sticky liquid like honey. So lightly grease or spray your measuring cup before pouring in the molasses, so it does not stick to the cup.
  • There are few substitutes for molasses if it is not available where you live, but you will miss the flavor. You can use same amount of honey or maple syrup or dark corn syrup.
  • Alternately, heat ⅓ cup of light or dark brown sugar or jaggery + 1 ⅓ tablespoons of water till it is melted and heated through. Let it cool completely. Use this syrup in place of molasses.
  • If you want more ginger flavor than you can add some finely chopped candied or crystallized ginger. It gives you the extra punch of ginger flavor.

Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 0 About 42-46 cookies 1 x


These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious. Feel free to halve this recipe if you would like a smaller batch!


  • 1 1/2 cups unsalted butter, softened to room temperature (not melted*)
  • 1 cup granulated (white) sugar
  • 1 cup packed brown sugar
  • 1/2 cup unsulphured molasses
  • 2 eggs
  • 4 1/2 cups ( 639 grams ) all-purpose flour
  • 4 teaspoons baking soda*
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt


  1. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
  2. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
  3. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
  4. Preheat oven to 350°F. Line a sheet pan with parchment paper set aside.
  5. Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
  6. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
  7. Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.



Recipe update: This recipe was updated in 2020 to correct the weight of flour in grams.

Baking soda amount: This amount is correct — the recipe needs 4 teaspoons of baking soda to rise properly.

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1,152 comments on &ldquoChewy Ginger Molasses Cookies&rdquo

They were so good…my neighbors are all waiting for more. I tend to underbake as I like them “gooey”. Second time I made them I rolled dough into balls and froze them. Baked as needed.
I am not a baker but these were so easy …I would be proud to show up at a cookie swap with these.

I was wondering about freezing for later. Thankks!!

Can you please provide me with the nutritional information for this recipe? I would appreciate serving size and calories per serving. Thank you.

Sooooo am making a simple ginger cookie recipe…. here are my steps. This, ladies, is why I don’t bake.
1 read recipe
2 read again
3 get out ingredients
4 read recipe again
5 get out ingredients you forgot
6 read recipe
7 realize husband put “room temperature butter” in fridge 3 hours ago
8 try to figure out how to get butter to room temperature
9 fail
10 read recipe
11 measure dry ingredients
12 get out ingredients forgotten the 2nd time
13 read recipe
14 realize you forgot to preheat oven
15 look in fridge at “reconstituting” butter
16 realize it is now too cold remove from fridge
17 read recipe
18 chop ginger for 45 minutes to achieve desired consistency
19 read… oh, you know.
20 cream butter and sugar
21 search for parchment paper
22 search for scissors
23 cut finger
24 form paper to pan
25 remove blood
26 read……sigh
27 mix butter and sugars, wonder what “packed” really means in the grand scheme of things
28 search for eggs
29 search for molasses
30 add eggs one at a time
31 add molasses
32 remove molasses from top of mixer
33 scrape sides of bowl
34 gradually add dry ingredients
35 wipe down shirt
36 add more dry ingredients
37 wipe down counter
38 sigh with relief at having successfully (more or less) incorporated all ingredients, put bowl in fridge to chill
39 realize you forgot chopped ingredients sitting on counter
40 add chopped ingredients, using paddle mixer blade instead of regular mixer blade because at this point seriously WGAF
41 set timer to chill dough
42 wipe down counter
43 wipe down mixer, apologizing
44 wash the incredibly huge amount of accoutrements required to make this pile of brown goo
45 make cocktail
46 make another cocktail
47 turn off oven because honestly who’s going to stay up another 2 hours to cook this at this point
48 realize some people are “baking their way through the pandemic”
49 wonder who exactly these people are and what the rest of their lives look like and just how madly accomplished they must be to find this “relaxing”
50 make another cocktail
Addendum: realize you forgot the vanilla.

UPDATE: I finished this 󈫿 minutes prep/total time 25 minutes” recipe this morning (BTW: 25 minutes?! Liar. LIAR!) The reality? It took me over an hour this morning to roll and coat and bake the dough from yesterday. I did, however, end up with about 130 reallllly good soft chewy ginger cookies. Was it worth it? Hmmm. Ask me after the swelling in my foot goes down. Maybe a month from now when I am pulling some of these out of the freezer….
Further update: They’re fantastic with coffee, and I just realized I cud have driven to Trader Joe’s and back 3 times in the time it took to make these. Being the masochist I am I will probably make them again. Maybe I will remember vanilla.

Bahahahaha…. I love this. Thanks for the smiles.

Oh my gosh. This is a fantastic recipe. Really reminded me of the cookies my Grandmother used to make me. I tried some last week from the “go-to”baking website that were ok…but nothing like these! Every single one cracked, every single one flattened, and every single one is chewy. They even looked just like the picture. I think mine were bit bigger, so I gave them 12 minutes….and they were perfect. About 2/3 I dunked in a mixture of milk choc/bittersweet chocolate and coconut oil….per my grandchildren’s request. Yummy. But my and my daughter’s preference is without the chocolate..just yummy molasses ginger cookies. I did make one addition though, just because I’m a cardamom junkie…I added about 1/2-3/4 tsp of cardamom. You know what my Grandchildren said. “Grandma, you should go on a cooking contest show. You’d win!” Ah…but that did warm my heart.
This recipe will be made time and again, believe me. It’s PURRRRRRfect. Thank you so much Ali. Can’t wait to try more of your recipes.

Love this recipe. I did want to ask you a question. On the online recipe, it calls for the oven to be @ 350, yet the side ad type video says to bake @ 375′? Which is the proper temp.

These are so moreish and delicious! Don’t wait for Christmas to make them. Thanks for the recipes.

Recipe is excellent and believe me, I o not often say that. I always find something that does not work, either the quantities or the steps. My ginger cookies are not chewy but soft and tasty. Congratulations!

A great crowd pleaser, eliciting my family’s unprompted praise. Crispy at the edges, chewy in the middle. Wonderful with tea, coffee, or wine. I chilled them only a fraction of the recommended time, but they were still heavenly.

I’ve been trying to recreate my grandmother’s ginger molasses cookies, and have been looking for similar recipes that might work. This was *close*! The taste is exactly how I remember, but somehow my grandmother’s cookies were even more chewy, and flatter.

But this is a recipe I’ll keep, for sure! I ended up making a half batch (while keeping the cinnamon and ginger as written because I like kick to my cookies), and still got about 50 cookies out of it. I left them in for 10 minutes, and they came out beautifully.

Ann, I believe if you add more butter, they should end up flatter and chewier.

Terrific cookies! I put in the chopped candied ginger as suggested, about 2/3 cup. Great addition.
At 350 I baked for 15 min, less that had them emerge too soft.

One big issue with your recipe instructions: it says to seal in an airtight container for up to 4 days. Ahhhh… do you actually think these would LAST that long. NOPE! They’re insanely delicious! My sister-in-law made them first and gave me a few tips on how to make them spicier, all of which I did. To add 1/4 to 1/2 cup finely chopped crystallized ginger, 1-2 Tbsp grated fresh ginger and about 1/2 tsp of ground black pepper (that’s right). Takes these up several notches! I didn’t roll mine in sugar, which gave me a false sense that these aren’t sweet cookies lol! Didn’t have to chill them either before rolling, already easy to handle. Life-changing recipe thank you!

Perfection. Chewy and Crisp. Exactly what I had hoped for and imagined in my minds eye.

Hello. I’ve tried this recipe twice and love it. My cookies are coming out a little thick and I imagine it’s because they aren’t melting down fast enough. I noticed that written recipe says to bake at 350 but video says 375, which have you found to work best?

I see why they were your favorite! Minus a small bag full, I ate them all! I even had too much flour in them so they didn’t spread. They were thick, but soft, and delicious. I’m sure I missed out on the original version lol

By far, the BEST ginger recipe I’ve found….the cookies are SO good….chewy and soft! Thank you!

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