Makes 18
adjust servings:

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For the spiced sugar

  1. Melt the butter in a pot over a medium heat for approximately three minutes, until foamy. Cook for a further three minutes, until browned.
  2. Remove from the heat and whisk in the fresh ginger and ground spices.
  3. Place in the fridge for 20 minutes.
  4. Transfer the mix to a mixing bowl with a paddle attachment. Add the icing sugar, treacle, vanilla extract, salt and soda, and mix on a low speed until creamy.
  5. Add the egg and mix for approximately two minutes, until pale and fluffy.
  6. Add the flour and mix until combined. 
  7. Roll the dough into balls, approx. 45g each. Cover and chill in the fridge for two hours.
  8. For the spiced sugar, combine the caster sugar and ground ginger.
  9. Preheat the oven to 200°C/180°C fan/ gas mark 6.
  10. Place the chilled dough on lined baking trays. Take care to space the dough out on the tray. Approx. four cookies per large baking tray.
  11. Bake for 12–14 minutes. Remove from oven and allow to cool fully. Sprinkle the cookies with the ginger sugar while still warm.

Test Kitchen Tips:

  • Be sure to cream the fat-sugar-egg mixture for a full two minutes (or four minutes if using a hand mixer) until super light and fluffy. Otherwise these cookies will spread too much and turn into one mega cookie.
  • This cookie dough can last in the fridge for up to three days before baking. 

Nutrition Facts

Per serving 206kcals, 9.5g fat (5.9g saturated), 28.5g carbs (16.5g sugars), 1.9g protein, 0.6g fibre, 0.268g sodium