Whatever you call them, they will no doubt evoke cozy feelings and nostalgia, even if you've never had them before. They're an annual tradition in some homes, but they're delightful all year round.
Wonderful with a glass of cold milk or a cup of coffee, they go especially well, I think, with a nice cup of tea. I hope you'll try them soon and let me know what you think in the comments below. Happy Autumn!
1 In medium bowl, whisk together flour, baking soda, salt and spices.
* If you don't have a Number 40 Squeeze Disher Scoop, you need to get one now! I don't know how people make cookies without it! And here is my favorite kitchen timer; since I got this ThermoWorks TimeStack, I haven't looked back!
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Jean
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Chewy Ginger Treacle Cookies
(Makes 4 dozen 3-inch cookies)
4 dip-and-sweep cups (20 ounces/567 grams) unbleached all-purpose flour
4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon cloves
1 1/2 cups (12 ounces/340 grams) unsalted butter, room temperature
2 cups (14 ounces/397 grams) sugar
1/2 cup (4 fluid ounces/118 ml/5.73 ounces/162 grams) black treacle or unsulphured molasses
2 eggs (medium in UK, large in US)
1 In medium bowl, whisk together flour, baking soda, salt and spices.
2 In large bowl of electric mixer, beat butter and sugar on medium speed for 30 seconds. Add molasses, then eggs, and beat until light and fluffy. Slowly beat in flour mixture. Cover and refrigerate for an hour.
3 Preheat oven to 375F/190C/Gas5. Place #40 scoops* (1.5-tablespoon 1.25-inch balls) 3 inches apart on parchment-lined baking sheets. Bake for about 10 to 12 minutes. For crisp cookies, bake a bit longer, watching carefully so that they don't burn.
Note: Of course, if you want to get really persnickety about the cookies being exactly the same size, you can weigh the dough in grams and divide by 48 and come up with something like 35 grams each.
4 Cool on baking sheet for 1 minute, then remove to wire racks to cool completely. Store in airtight container.
4 Cool on baking sheet for 1 minute, then remove to wire racks to cool completely. Store in airtight container.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.
Jean
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Oh my, take me back to childhood with gingersnaps and cold milk. These look
ReplyDeletedelicious, thank you Jean. Lynn and Precious
Thank you, Lynn! I'm going to make a batch for the freezer next.
ReplyDeleteI have some store bought ones, but they're way too hard and strong ginger. Best to just make my own, but didn't really have a recipe so thanks a bunch for sharing this recipe. They sound awesome; especially since they'll be sofe. Have great week.
ReplyDeleteGood to see you posting again Jean. I hope the health issue in your family has been solved?
ReplyDeleteYour "Chewy Ginger Treacle Cookies," look identical to what we call,"Ginger Snaps,"which are a tradition here along with ,"Rich Tea Biscuits". Both are made by a company called, McVitties. Ginger Snaps are not chewy. As their name suggest they are hard and brittle and snap when eaten. All the very best, Tony
Oh, thank you, Peabea. I hope you'll make them soon and let me know how they turned out for you.
ReplyDeleteThank you, Tony. Not finished with the issues but getting there. I've always liked the McVitie's biscuits when I can get them. Love the plain old digestive too. Ginger snaps are wonderful, and I do sometimes make them, but I really like these chewy cookies. Happy Autumn!
ReplyDeleteThese cookies look delicious and thank you for the recipe to make them.
ReplyDeleteI'd absolutely love to have a ginger cookie with a cup of tea, Jean. I’m partial to chewy cookies and these sound like the perfect Fall treat.
ReplyDeleteThank you, Julie!
ReplyDeleteThat would be so fun, Kitty! Hope you have a wonderful Fall season.
ReplyDeleteAlthough they look very similar to the ginger snaps that were my father's favourite biscuits. I think I would prefer these because they would be softer. Thank you for sharing.
ReplyDeleteThese look fabulous and THIS recipe is saved! Perfect for fall -- and Christmas, too. (Stop by and see my fall colors!)
ReplyDeleteThank you, RP. I like a crunchy biscuit at times, but this is my favourite ginger cookie.
ReplyDeleteJeanie, thank you. And, yes, I will stop by and see your fall colors!
ReplyDeleteoh my these sound amazing. I've actually been looking for a recipe like this and recently imported some soft ginger cookies for my daughter from Germany as we don't have anything like them here in our shops. I am definitely going to try these. I can smell them cooking in my head already.
ReplyDeleteAnne, thanks so much! I hope you and your daughter enjoy them. Let me know how it goes!
ReplyDeleteLooks tasty! Thanks so much for linking up at the Unlimited Link Party 85. Shared.
ReplyDeleteThanks, Dee!
ReplyDeleteI am saving this recipe, Jean. It is a little different than the one I normally use and I love anything ginger. Have a great night- Diana
ReplyDeleteDiana, thank you so much! Great to see you!
ReplyDeleteThanks for sharing this lovely recipe. It reminds me of some we make in Jamaica, as they use molasses as well and I love that! Hard to resist.
ReplyDeleteJean, these sound great. Oh, yum!! Bookmarking this so I can try later. Thanks for sharing
ReplyDeleteVisiting today from #PoCoLo #8
Thanks, Joleisa. Happy it reminds you of Jamaica. Lots of good food in Jamaica!
ReplyDeletePaula, thanks so much! Let me know how they turn out for you!
ReplyDeleteThose look delicious!!
ReplyDeleteGinger molasses cookies are a hit around here. I like them snappy, he likes them chewy, so I make them both ways.
ReplyDeleteThanks, Joanne!
ReplyDeleteI like them both ways, Lorrie, so sometimes I make chewy and sometimes I make snappy. Mr Delightful leans toward the chewy.
ReplyDeleteThere's definitely something about ginger and autumn that go together well. These sound like a fine autumn treat. I much prefer something to chew on that let's me really enjoy the ginger flavour rather than the very crisp biscuits. But I'm easily persuaded either way.
ReplyDeleteWell said, Phil! Something to be said for both. I'll never say no to a ginger cookie or biscuit, chewy or crisp, and a nice cup of tea!
ReplyDeleteThey sound/look absolutely divine. Thanks for sharing with #pocolo
ReplyDeleteThanks so much, Suzanne!
ReplyDeleteI'm sure these taste wonderful ...
ReplyDeleteHappy Autumn days.
All the best Jan
Thanks, Jan! Hope you're enjoying a lovely autumn.
ReplyDeleteI don't really have a go-to recipe for ginger cookies, so thanks for this recipes. I love it when their chewy. I could eat them all fall and winter long.
ReplyDeleteI hope you'll enjoy the recipe and make it often!
ReplyDeletethese might be like the ginger snaps we can buy here. I do love a ginger biscuit!
ReplyDeleteThanks, Sherry. Ginger biscuits always seem so refreshing to me.
ReplyDeleteLove the addition of ginger in this cookies, they look really awesome!
ReplyDeleteThanks so much. Wish I had some cookie dough balls in the freezer to bake right now!
ReplyDeleteThese are just lovely, Jean - and remind me of my mother's molasses cookies, though hers were crinkles and quite messy with all that extra sugar on top. (Looking upward...) Sorry Mom, I am making Jean's recipe this Christmas!
ReplyDeleteThanks, David. And I'm sure she won't mind! 😊
ReplyDelete