Black Treacle and Aged Rum Ginger Cookies Recipe

Learn how to make these homemade black treacle and rum ginger cookies with the perfect chewy center and crisp edges. This easy baking recipe combines warming spices with the rich complexity of black treacle and aged rum for the best adult version of classic ginger cookies you'll ever taste.

Difficulty:

Intermediate

Prep Time:

25 mins

Cook Time:

12 mins

Serves:

18 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp fine sea salt</li><li class="ingredients-single-item">1 tsp bicarbonate of soda</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g soft light brown sugar</li><li class="ingredients-single-item">75g black treacle (or molasses)</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">3 tbsp aged rum</li><li class="ingredients-single-item">2 cm piece fresh ginger, finely grated</li><li class="ingredients-single-item">50g crystallized ginger, finely chopped</li><li class="ingredients-single-item">50g demerara sugar, for rolling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Electric hand mixer or stand mixer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Microplane grater (for fresh ginger and nutmeg)</li><li class="equipment-single-item">Cookie scoop or tablespoon measure</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (150°C fan) and line two baking sheets with silicone mats or parchment paper. This slightly lower temperature allows the cookies to spread gradually and develop their characteristic chewy centers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, salt, and bicarbonate of soda until well combined. This thorough mixing ensures the spices and raising agent are evenly distributed throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes. This incorporates air into the mixture, helping create a tender cookie texture. The brown sugar adds moisture and a caramel note that complements the treacle.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the black treacle and beat until fully incorporated, scraping down the sides of the bowl as needed. Black treacle is more bitter and intense than golden syrup, giving these cookies their distinctive deep flavor and helping keep them chewy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the egg, then add the rum and freshly grated ginger, mixing until smooth. The alcohol in the rum will partially evaporate during baking, leaving behind complex flavor compounds that enhance the spices.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Overmixing will develop gluten, resulting in tough cookies, so stop as soon as no dry flour remains visible.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold in the chopped crystallized ginger by hand using a spatula. This gives bursts of intense ginger flavor and chewy texture throughout the cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Chill the dough for at least 30 minutes, or up to 24 hours. This resting period allows the flour to hydrate fully and the flavors to meld, while the chilled fat will help control spreading during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the demerara sugar in a small bowl. Using a cookie scoop or tablespoon, portion the dough into 30g balls, then roll each in the demerara sugar to coat completely. The sugar will create a lovely crunchy exterior that contrasts with the chewy center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange the dough balls on the prepared baking sheets, leaving about 5cm between each one as they will spread during baking. Press each ball slightly to flatten.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 11-13 minutes until the edges are set but the centers still appear slightly soft and underdone. The cookies will develop characteristic cracks on top as they bake. Don't overbake—they'll firm up as they cool but remain wonderfully chewy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the cookies to cool on the baking sheets for 5 minutes (they'll be too soft to move immediately), then transfer to a wire rack to cool completely. As they cool, the cookies will develop that perfect contrast between crisp edges and chewy centers.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Store cooled cookies in an airtight container at room temperature for up to 5 days. You can place a slice of bread in the container to help keep the cookies soft, or freeze them for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Black Treacle and Aged Rum Ginger Cookies?

These cookies feature plain flour, warming spices (ginger, cinnamon, cloves, nutmeg), black treacle (molasses), aged rum, fresh and crystallised ginger, butter, brown sugar, egg, bicarbonate of soda, and demerara sugar for rolling.

How to cook Black Treacle and Aged Rum Ginger Cookies at home?

Learn how to cook Black Treacle and Aged Rum Ginger Cookies by mixing dry ingredients separately from the creamed butter and sugar mixture, then combining everything with black treacle, egg, rum and fresh ginger. After chilling the dough, roll in demerara sugar and bake at 170°C for 11-13 minutes until edges are set but centres remain soft.

Can I substitute black treacle in ginger cookie recipes?

Yes, you can substitute black treacle with molasses (best option), dark treacle, or a mixture of golden syrup and a small amount of dark muscovado sugar. Each alternative will slightly alter the flavour profile, with molasses providing the closest match to black treacle's distinctive bitterness.

What makes a ginger biscuit chewy rather than crisp?

Chewy ginger biscuits rely on higher moisture content from ingredients like treacle and brown sugar, slightly underbaking to keep centres soft, proper cooling (they firm up while cooling), and storing in airtight containers. A higher ratio of treacle to white sugar also contributes to chewiness.

How long do homemade spiced treacle cookies last?

Homemade spiced treacle cookies last up to 5 days in an airtight container at room temperature (add a slice of bread to maintain moisture). They can be frozen for up to 3 months. The robust spices and treacle actually improve flavour after 24 hours of baking.

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