I am in love. With these soft and chewy ginger spice cookies.
These are the kind of cookie that you need in your cookie jar. And if you don’t have a cookie jar, it’s the type of cookie you should buy one for. I didn’t even know I was a ginger-spice-molasses type person until I ate these. I looked at the recipe and it looked pretty basic so I was trying to think of something to snazz them up. I thought about sandwiching them with cream cheese frosting, adding orange zest, dipping them in white chocolate etc. But that all changed when I took a bite of a cookie warm out of the oven and I knew that these little beauties needed to stay exactly like they were. Some ginger cookies are soft, some are puffy and cakey. These are are chewy. They’re a little on the thinner side and they crisp just around the edges and then get soft and perfectly chewy in the middle. My kind of cookie.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Butter-flavored shortening – The switch to shortening is intentional here, even though I usually prefer real butter. In this recipe it’s the best way to get that perfect chew, hold the cookie’s shape, and deliver the texture that makes these cookies so irresistible. That said, feel free to swap in butter; many readers in the comments have reported success with half butter and half shortening or even all butter. Just be aware that any changes mean the finished cookie may not have the same texture.
- Granulated sugar
- Egg
- Molasses – Use regular unsulphered molasses like Grandma’s brand here. Avoid blackstrap, as it’s too bitter for baking. You’ll find molasses in the baking aisle of your grocery store, often near corn syrup and other sweeteners.
- All-purpose flour
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground cloves
- Salt
How to Make Ginger Spice Cookies
- Cream your shortening and sugar together for a couple of minutes until it’s light and fluffy. Add your molasses and your egg and then mix until combined.
- While the egg/sugar mixture is mixing, whisk together your dry ingredients. Then add them to your creamed shortening mixture.
- Using a standard-sized cookie scoop, scoop the dough and then roll the dough ball in sugar. Then place it on baking sheets. Repeat with the remaining dough. If desired, you can use a flat-bottomed cup or mug to gently press them down.
- Bake. They will puff up a bit while baking and then flatten out when they cool. Perfect for stacking, packing, and snacking.
Storing and Other Tips
- Store cooled cookies in an airtight container at room temperature and enjoy within 5-7 days for best results.
- I know I said they shouldn’t be messed with, but the one thing these cookies are practically begging for is to be turned into ice cream sandwiches. Under cook them just a bit and then smoosh them with pumpkin ice cream, or homemade vanilla with cinnamon would be awesome.
Frequently Asked Questions
Yes! Layer cooled cookies between parchment paper in a freezer safe container or zip-top bag and freeze for up to 3 months. Set out at room temperature for about 20 minutes to thaw and enjoy!
Yes, just adjust the baking time. For smaller cookies, check on them around 7-8 minutes. For larger cookies, check at 10-12 minutes.
Sure! Rolling in turbinado or raw sugar adds some crunch and sparkle. Sanding sugar is great for the holidays. You could even add cinnamon to granulated sugar for some extra spice.
Ginger Spice Cookies
Ingredients
- ¾ cup butter-flavored Crisco
- 1 cup granulated sugar plus more for rolling
- 1 large egg
- ¼ cup molasses
- 2 cups flour lightly spooned into measuring cups and leveled with a knife
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon table salt
Instructions
- Preheat oven to 350℉. Line 2 cookie sheets with parchment paper or Silpat liners. Set aside.
- Combine sugar and shortening in the bowl of an electric mixer and mix until light and fluffy (about 2 minutes). Add the egg and molasses and beat until completely incorporated.
- While the sugar mixture is mixing, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Add them to the creamed shortening mixture and mix until combined.
- Using a standard cookie scoop, scoop the dough into balls and roll in sugar. Place 12 dough balls on each cookie sheet. If desired, use a flat-bottomed glass or mug to gently flatten the dough.
- Bake for 8-10 minutes or until just set around the edges and you start to see crackling on the top. Be sure not to overbake! Remove from oven and allow to cool completely before removing from the baking sheets.
Notes
- Store cooled cookies in an airtight container at room temperature and enjoy within 5-7 days for best results.
- I know I said they shouldn’t be messed with, but the one thing these cookies are practically begging for is to be turned into ice cream sandwiches. Under cook them just a bit and then smoosh them with pumpkin ice cream, or homemade vanilla with cinnamon would be awesome.
Nutrition
Questions & Reviews
Um, this is a good way to gain a LOT of weight. I could eat about 20 of these in one sitting. Thank you, once again! You've made me become addicted to trying new recipes (because your's are ALL so yummy!)
Holy cannolli Batman! These are good! I have been looking for a soft ginger cookie recipe. I don't have to look anymore
I made these hoping to have a replacement for the Amish molasses cookies I get from a bakery in my hometown. They were good but with a bit too much molasses flavor for me. The texture turned out great though! Next time I may cut down the molasses a bit.
I also made the pumpkin ice cream to make sandwiches with. It just came out of the ice cream freezer and tastes delish! I can't wait to put the two together.
I love the crinkled, cracked tops. These look delicious!
These look georgous, i saw them on foodgawker. I totally want to make them. I live in the Uk. I can find crisco here, but not butter flavour. Do you think that would be ok?
Heavenly housewife…you could try half crisco and half butter. I have had success in other recipes using half and half.
x0xnotoriousx0
I’d say there’s a 99% chance that your problems are directly related to your lack of molasses. Try it as the recipe is written and if you still have problems then we’ll talk!
I have a serious question.
I tried making these yesterday(the dough was EXTREMELY good by the way. Really spicy), but the problem was that the dough was entirely too sticky. I would try and roll it in sugar and it was a mess.
So, I added about a half cup more flour but it was STILL too sticky. I figured I shouldn’t add more flour if I didn’t want them to be too tough, so I just rolled them in sugar the best I could and flattened them as instructed.
When they came out of the oven, they were delicious, but the dough thing is a problem because I have some left over in the fridge and I would like to make another batch but…
I just wanted to know if you really meant TWO cups of flour in your recipe and not three. Because I was sure something wasn’t right. Maybe it’s because I substituted maple syrup for mollases…?
Try chilling the dough before you scoop and roll in sugar. My recipe says to chill for 2 hours before rolling, although I stick it in the freezer for a shorter time. It makes the dough much more manageable.
These were very good, even the batches i slightly overbaked.oops. I used butter instead of the shortening and they seemed fine to me.
I have a very similar recipe from my MIL and we love them! Warm out of the oven, they are so soft!
Awe, thanks Erin!
camille- I bet kids will love these. I am a cub scout leader and someone brought cookies last week that tasted just like this and the 8yr old boys just gobbled them up SO fast. Plus, my 3rd old loves them!