Ultra Soft  & Chewy Ginger Cookies

Milk is definitely a pairing requirement for this sweet, soft and ultra chewy cookie. An irresistible cookie all year round, especially during autumn.



1 Cup (227 Grams) Sweet Butter, softened

2 Cups (420 Grams) Brown Sugar

2 Eggs

1/2 Cup Molasses

1 Pound (454 Grams) Flour

1 Teaspoon Cinnamon

1 Teaspoon Ginger

1/2 Teaspoon All Cloves

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/4 Teaspoon Espresso


  1. Preheat oven to 325F/165C and line cookie sheet with parchement paper.
  2. Beat softened butter with handheld or stand mixer with paddle attachment or by hand until creamy.
  3. Beat in sugar until fully incorporated.
  4. Add eggs one at a time to mixture, beating each egg until fully incorporated.
  5. Add molasses and mix until combined.
  6. In a separate bowl, mix all dry ingredients together and GENTLY add to wet mixture in 3 or 4 stages.
  7. Using a cookie scoop, drop the dough on to line cookie sheet. I recommend a 3 tablespoon scoop for a large cookie
  8. Depends on the size, (for a 3 tablespoon cookie) 12-14 minutes, although many ovens are different so keep an eye after 8 minutes. Looking for centre of cookie to have set and the edges to start to crisp.
  9. Remove from oven and let cool on a wire rack. Store in an air tight container!
  10. Enjoy!

Helpful Tip: Monitor these cookies closely. The soft and chewy texture is completely reliant on the time they are taken out of the oven.

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