Soft and Chewy Gingernut Cookies

Happy 2018 to all my friends. I hope you had a wonderful Christmas or Holiday and started the new year fresh and ready to go. I have my new year resolutions, as usual but this year I’ll be damned if I don’t follow them to the letter.

My sister brought these soft, chewy gingernut cookies for Christmas dinner and I really loved them. I asked her for the recipe and she gave it to me, and here I am. I baked them yesterday and since then, I’ve been nibbling every two hours. I wish you a happy and prosperous 2018.


Please always make sure you assemble ingredients before you start

Whisk or sift the flour, baking soda, ginger, cinnamon and cloves. Set aside.

Using a hand or stand mixer, beat the sugar, margarine or butter, egg and molasses for 1 to 2 minutes. Add the dry ingredients and mix by hand into a soft dough.

Take one good size tablespoon of dough (or more to make a bigger cookie) and roll into a ball. Then roll the balls into the sugar on a plate and place on the cookie sheet, about 2 inches (6cm) apart. Bake  10-12 minutes (do not overbake)

Soft and Chewy Gingernut Cookies

Original Recipe

Preparation time: 30 minutes; Baking time: 10-12 minutes Makes: 40-50 depending on size

Ingredients

  • 315g (11oz, 2½ cups) all purpose flour
  • 2 teaspoons baking soda
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 200g (1 cup) granulated sugar
  • 225g (8oz,1 cup , 2 sticks) margarine or butter
  • 1 egg
  • ¼ cup molasses or golden syrup
  • ¼ cup sugar, on a large plate for rolling cookies

Instructions

  1. Preheat the oven to 350ºF (160ºC) Convection, ten minutes before using. Line 3 large baking sheets with parchment.
  2. Whisk or sift the flour, baking soda, ginger, cinnamon and cloves. Set aside.
  3. Using a hand or stand mixer, beat the sugar, margarine or butter, egg and molasses for 1 to 2 minutes.
  4. Add the dry ingredients and mix by hand into a soft dough.
  5. Take one good size tablespoon of dough (or more to make a bigger cookie) and roll into a ball. Then roll the balls into the sugar on a plate and place on the cookie sheet, about 2 inches (6cm) apart.
  6. Bake  10-12 minutes. Please note that the longer you bake them, the harder they become. So do not overbake them. I baked mine 12 minutes but next time I would bake 10 minutes only.
  7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

24 thoughts

  1. I had these for Christmas too! Someone gifted them to us and dang they were great. I will have to make them now. One question though, why are they called gingernut when there are no nuts in them?? – Kat

    1. Happy New Year to you!!! Life is full of ups and downs but thank God we got to be part of 2018. Everything will be alright, Love and Kisses to your family!!!
      Liz

    1. Happy New year to you and Natascha. Damn that paperwork delaying a wedding that I’ve been looking forward to. I hope things work out soon, for both of you. Enjoy 2018 and kisses to Natascha.
      Liz

  2. Are these less sweet than regular cookies? I made some that were called Brownie Ball Cookies, or something like that, and they are way sweet. I have grated, preserved ginger that would probably go well in your newest discovery cookie. They look really good to me. When the brownie cookies are gone, I’ll give yours a whirl.

    Virtual hugs,

    Judie

    1. Happy New Year Joseyphina. Thanks so much for the best wishes. How is Ghana? I am missing Jollof rice. I ate it in Ghana once and really feel in love with it. Have a happy and awesome 2018
      Liz

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