Baking, Christmas

Soft & Chewy Gingerbread Cookies

Soft and Chewy Gingerbread Cookies | The Mother Cooker

Nothing talks to me more at Christmas than gingerbread. I make these cookies every year as my tradition. As a result, the neighbours always get a batch with their Christmas cards. Now I can promise you that tackling treacle and getting your hands smothered in mixture is so, so worth it. Not only are the spices perfectly balanced, but the soft middle will make you want to eat one after another. So grab an apron and an appetite and be prepared to fill your house with the sweetest smell imaginable.

These gingerbread cookies make a great edible gift. Tie them in some string and pop them into a lovely box. Or even make the dry mixture in a decorative jar and write the wet ingredient list and directions onto a tag.

Soft and Chewy Gingerbread Cookies

Prep Time: 20 mins
Cook Time: 12 mins
Makes 20-24

  • 500g plain flour
  • 225g soft brown sugar
  • 225g butter at room temperature
  • 225g black treacle
  • 1 tsp vanilla extract
  • 2tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • Half tsp ground cloves
  • Half tsp salt
  • 2 eggs
  • Granulated sugar to roll dough in.

Your cookies will still feel soft when you take them out of the oven, do not feel the need to over cook them. They will firm up once cooled, over cooking will ruin the soft and chewy part.

  1. Mix together flour (sieved), cinnamon, ginger, cloves, salt and bicarbonate of soda. Set aside.
  2. In the bowl of a stand mixer/or bowl with a hand blender mix together the butter and sugar until combined.
  3. Add treacle and mix together, then add the vanilla and eggs one at a time. Mixing together between each one.
  4. Slowly add your flour mixture, a little at a time, combining thoroughly after each addition until you have a dough.
  5. The dough will be quite sticky, spoon out around a tablespoons worth and roll in to a ball. About the size of two thumbs across.
  6. Roll each ball in sugar and pop on to a baking sheet lined with greaseproof baking paper.
  7. You can refrigerate for 15 minutes to half an hour before popping them in the oven, but this step isn’t necessary. It just helps with spreading.
  8. Pre-heat the oven to gas mark 5/190c/350f.
  9. Spread your cookies between 2 baking trays, or cook them in batches. Making sure to leave a couple of inches between each one.
  10. Cracks will appear on top of your cookies, cook them for no longer than 12 minutes. (See quote above)
  11. Remove from the oven and allow to cool slightly, then remove from baking paper and allow to cool completely.
  12. Keep in an air tight container for up to 2 days.

Soft and Chewy Gingerbread Cookies | The Mother Cooker