Chewy Ginger Cookies

These soft and chewy ginger cookies are quick, easy, moist and delicious.


225g (1 cup) butter, room temperature
240g (1 cup, packed) brown sugar
88g (1/4 cup) molasses
1 egg
350g (3 cups) Red Fife Sifted Flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp cloves

    Step 1

    Preheat oven to 375 F.

    Step 2

    Cream together the butter and brown sugar, add molasses and egg then mix until light and fluffy.

    Step 3

    In a separate bowl, measure flour, baking soda, salt and spices, whisking thoroughly to blend. Slowly add dry ingredients into the creamed mixture and mix to combine.

    Step 4

    Using your hands or a cookie scoop, shape into 1 inch balls and place onto a parchment lined cookie sheet.

    Step 5

    Bake for 8-10 minutes, until edges begin to brown lightly and centres are still soft. Allow to cool slightly before transferring to cooling rack.