Recipe: Soft & Chewy Ginger Cookies

Who doesn’t love the amazing smell of baking! This is a recipe I put together from several different versions of it I found – each time I made it, I would tweak something else: a flavour or a quantity, until I got it just right! These cookies are soft and chewy and stay that way for up to a week; but, let’s face it: who would leave cookies this good lying around for a whole week!the-best-soft-chewy-ginger-cookies_by-diamond-interiors

Although this is a perfect recipe for Christmas, I do enjoy making it all year round. It satisfies those late night cookie cravings and makes the house smell glorious before friends come over (for cookies!)

In the past, I’ve also added in about ¾ cup white chocolate chips for a creamy kick – keep in mind that you should decrease the amount of sugar used if you add chocolate chips. I usually just leave out the sugar/cinnamon roll and they’re prefect!

  • Makes 24 soft & chewy cookies
  • Prep: 10 mins
  • Cook Time: 8 mins


  • 2 ¼ cups All-Purpose Flour
  • 2 teaspoons Ground Ginger
  • ¾ teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • 1 teaspoon Vanilla Essence
  • A dash of Salt
  • 170g Unsalted Butter, softened
  • ¾ cup Brown Sugar
  • 1 Egg
  • 1 tablesoon Water
  • ¼ cup Golden Syrup (can be substituted with Molasses or Maple Syrup)
  • For Rolling: 2 tablespoons White Sugar + ½ teaspoon Cinnamon


  1. Preheat your oven to 180⁰ C and prepare a baking tray with a layer of baking paper.
  2. Sift together in a large mixing bowl: flour, ginger, cinnamon, cloves and salt. Set the mixture aside.
  3. In a seperate bowl, cream butter and sugar until light, fluffy and creamy. Beat in your egg and then stir in remaining wet ingredients: vanilla essence, water and golden syrup.
  4. Shape your cookie dough into small balls (roughly the size of a walnut) and roll into the pre-prepared sugar/cinammon mixture. Place cookies on your baking tray, about 5cm apart, flattening slightly before placing in the oven. ginger-cookie-dough
  5. Bake for about 8 minutes (this does depend on your oven but I find 8 minutes is a great guide!) or until cookies start to form a crackle on top (see image in our header) without going too golden.
  6. Remove from oven and allow to cool for a few minutes before placing on a wire rack.
  7. Cookies can be stored in an airtight container and retain the delicious softness for up to a week!

Have your tried our recipe? Let us know how you liked it in the comments below!