Fragrant and spicy chewy ginger cookies

It is officially fall, and the weather has been glorious this week. Sunny and just a slight nip in the air. The leaves are starting to change, and I have replaced my fading summer petunias with pansies that are all the shades of fall. Purples, orange and yellow. When the weather turns, my taste in food changes as well. My many varieties of spicy teas come out, and my kitchen is decorated with butternut squash, cooking pumpkins and apples.

Spiced pumpkin apple butter

The newly arrived slow cooker was put to good use yesterday to make some amazingly fragrant pumpkin and apple with cinnamon, ginger, and cloves. Today, the trusty slow cooker came out once again to make some stew. The hubby has been away all week for work, and has eaten some really awful food all week so I wanted to make sure he had something warming and tasty for his return. I will serve the stew with red cabbage and buttered noodles. I can’t wait.

We have the family around this weekend as it is carnival in our village. We have the only night carnival in the county and it is such a fun event. Family and friends are down from Aberdeen and it is a reason for us all to get together and enjoy food, drink and each other’s company. We all bring our own dishes and have a potluck. Hubby is making his famous chilli and I am making a variety of cookies.

Chewy ginger cookies


There is another benefit to baking that is almost as good as eating it and that is it makes your house smell of fragrant and spicy, the best potpourri around. I love ginger snaps, but I wanted a chewy cookie instead and the addition of brown sugar to this cookie made it the perfect consistency. This cookie taste better the next day, but I have no willpower and can’t say no to a warm cookie.

Chewy Ginger Cookie - Steph Loves Cake


Chewy ginger cookies


  • 100g unsalted butter, softened
  • 1 tablespoon packed dark brown sugar
  • 150g golden caster sugar, regular sugar will do
  • 1 egg
  • 2 tablespoons molasses
  • 250g plain flour
  • 2 heaped teaspoons of ground ginger
  • ½ teaspoon bicarbonate of soda/baking soda
  • ¼ teaspoon sea salt
  • 10 oz (or small 2 pieces) crystallised ginger, chopped


  1. Preheat the oven 160 C/350F. Line 2 baking trays with baking parchment or silicon matts.
  2. Cream the butter and sugar with an electric mixer until well mixed. Add the egg and mix for a further minute, then add the molasses and mix until well combined.
  3. Sieve the flour, ground ginger, bicarb, and salt into the wet mixture and mix by hand until well combined. Stir in the crystallized ginger.
  4. The dough can be used now or refrigerated for later use. Just take out about 10 minutes before you are going to bake your cookies.
  5. Shape the dough into whatever sized ball you want depending on the size of the cookie you want at the end. Bake for approximately 10 minutes until golden brown all over. If you want the cookies to fall a bit once they come out of the oven, whack to tray on the counter and they will sink and have that cracked appearance.
  6. Leave to cool on the tray for about 5 minutes and then transfer to a cooling rack. Serve warm or cool.