• 3/4 cup unsalted butter (room temperature)
  • 1/2 cup light brown sugar (firmly packed)
  • 1 (14 oz) can Eagle Brand® Sweetened Condensed Milk
  • 1 egg (room temperature)
  • 1/4 cup molasses
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 2 teaspoon dry ground ginger
  • 1/4 teaspoon kosher salt


  • In a medium bowl- combine all-purpose flour, cinnamon, ginger, baking soda, salt and whisk to combine. Set aside
  • In a stand mixer fitted with a paddle attachment- beat butter and brown sugar on medium speed for 2-3 minutes or until light and creamy. Scrape down the sides of the bowl. Add egg and beat on medium speed for 1 minute, add molasses and beat on medium speed for 1 minute. Add sweetened condensed milk and beat until combined.
  • Add dry ingredients to wet ingredients and mix on low speed for 30 seconds- careful to not over mix the batter. Cover the mixing bowl with plastic wrap and chill dough in the refrigerator for 30min-1 hour or overnight. Preheat the oven to 350°F degrees. Line 2 baking sheets with parchment paper. Set aside.
  • Using a cookie scoop, scoop cookie batter into 2 inch round balls. Slightly flatten with fingers and top with turbinado sugar and bake for 10-12 minutes. Allow to cool on a cookie sheet for 10 minutes before serving.

Recipe by our friend Candice at Eat More Cake