House-Made Molasses and Treacle Blend Ginger Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">½ tsp ground cloves</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">50g granulated sugar, plus extra for rolling</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">60ml unsulphured molasses</li><li class="ingredients-single-item">30ml black treacle (or additional molasses if unavailable)</li><li class="ingredients-single-item">2 tbsp finely chopped crystallized ginger (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</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">Cookie scoop (4cm/1.5-inch)</li><li class="equipment-single-item">Cooling racks</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt until evenly combined. This thorough mixing ensures the spices distribute evenly throughout the dough for consistent flavor in every bite.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and pale, about 1 minute. Add both brown and granulated sugars and beat for 3 minutes until light and fluffy. This extended creaming creates air pockets that help give the cookies their perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and beat until fully incorporated, scraping down the sides of the bowl as needed. The mixture should look smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate small bowl, combine the molasses and treacle (this creates the signature complex flavor that makes these cookies special). Add this mixture to the butter mixture along with the crystallized ginger if using. Mix on low speed until well incorporated, about 1 minute. The batter will look slightly curdled at this stage - that's perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until no flour streaks remain. Be careful not to overmix, which would develop gluten and make the cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the dough and refrigerate for at least 2 hours or overnight. This chilling step is crucial as it solidifies the butter, prevents excessive spreading during baking, and allows the flavors to meld together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to bake, preheat your oven to 180°C and line baking sheets with silicone mats or parchment paper. Place about 80g of granulated sugar in a small bowl for rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the dough from the refrigerator. Using a cookie scoop, portion the dough into 28g balls (about the size of a walnut). Roll each ball between your palms to smooth it, then roll thoroughly in the granulated sugar until completely coated. The sugar coating creates the beautiful crackle effect as the cookies bake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the dough balls on prepared baking sheets, leaving about 5cm between each cookie as they will spread. For thicker, chewier cookies, leave the dough balls tall; for thinner, crispier cookies, slightly flatten the balls with your palm.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 10-12 minutes, until the edges are set but the centers still appear slightly soft. The cookies will develop beautiful cracks on top - this is the signature look of perfect ginger cookies! For softer cookies, bake for the shorter time; for crispier edges, bake 1-2 minutes longer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cookies to cool on the baking sheet for 5 minutes (they're still setting at this point) before transferring to a wire rack to cool completely. As they cool, they'll develop that perfect balance of chewy centers and crispy edges.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store in an airtight container for up to 5 days, with a slice of bread added to the container to maintain moisture if you prefer them on the chewier side. These cookies also freeze beautifully for up to 3 months - perfect for getting ahead on holiday baking!</li></ol>