Stem ginger cookies

    35 min

    Crystallised stem ginger gives these spice cookies extra zip!

    66 people made this

    Serves: 18 

    • 100g caster sugar
    • 175g unsalted butter
    • 1 egg white
    • 2 tablespoons treacle
    • 3 tablespoons chopped crystallised stem ginger
    • 250g plain flour
    • 1 teaspoon bicarb of soda
    • 1/4 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cloves
    • 5 tablespoons demerara sugar for decoration
    • 5 tablespoons icing sugar for decoration

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Grease 2 large baking trays.
    2. In a large bowl, cream the butter and sugar. Add egg white and treacle; mix until fluffy. Stir in the crystallised stem ginger. Sift together the flour, bicarb, salt, cinnamon, ground ginger and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.
    3. Form dough into 2.5cm balls and roll in demerara sugar. Place balls on a baking tray 5cm apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking tray for a few minutes before moving to a rack to cool completely. Dip 1/2 of each cookie into icing sugar for decoration.

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    Reviews in English (48)


    Very easy to make, I used twice as much stem ginger as I like a good blast! You could also use the syrup from the stem ginger instead of the treacle.  -  29 Oct 2012


    Great stem ginger biscuits. Perfect amount of ginger for my taste!  -  09 Apr 2012


    Delicious and very moreish, mine turned out rather dark and more like ginger cakes than cookies, maybe I wasn't supposed to use black treacle? I nearly had a disaster as thought I'd got some Demerara sugar in a plastic container but when I double checked it was bulgar wheat 😱 So I used granulated sugar instead!  -  24 Jan 2017