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Ginger Cookies/Biscuits

Recipes for Home & Restaurant

by Nadine Lloyd


(Makes 60)

Dry Ingredients:

  • 3½ cups plain flour

  • 2 teaspoons baking powder

  • 2½ tablespoons ginger – ground

  • 1 tablespoon cinnamon

  • 1 teaspoon nutmeg

  • 1 teaspoon cloves

  • ½ teaspoon salt

  • 6.4oz (180g) unsalted butter – room temperature

  • ¼ cup brown sugar

  • 1 cup molasses

  • 2 tablespoons fresh ginger – grated

  • 2 eggs


Preheat the oven to 302°F (150°C).

Line two baking trays with baking paper.

Set aside.

Sift all the dry ingredients together.

In a separate bowl, beat the butter and sugar together until light and fluffy.

Add the molasses, freshly grated ginger, and eggs (one at a time).

Beat until smooth.

Fold in the dry ingredients to form a soft dough.

Do not overwork the dough.

Lightly flour a work surface, then roll out the dough to 0.5in (13mm) thick.

Using a cookie cutter, cut out your desired shapes.

Place the shapes onto the trays and bake for 10-12 minutes, or until golden brown around the edges.

Allow to cool on a wire rack.

Serve with tea or coffee.

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