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
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
Preheat oven to 375 F.
Cream together the butter and brown sugar, add molasses and egg then mix until light and fluffy.
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.
Using your hands or a cookie scoop, shape into 1 inch balls and place onto a parchment lined cookie sheet.
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.