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
Simply delicious-no changes recommended!
Love, love the taste of these cookies! I followed the recipe exactly, but my cute little sugared dough balls never flattened. Help! They crackled on top, but remained soft and plump. I used a shiny, substantial aluminum baking sheet with no silpat. Any suggestions, friends? Thanks for all of your wonderful recipes!
That’s totally weird lisa! Are you at a crazy elevation or something?
Ha! No, I am in Minnesota. 🙂 I have a thermometer in the oven, too. How funny is this?
I made these exactly as directed. They looked perfect and the texture turned out as advertised with crispy edges and chewy centers. That said, these are not my favorite tasting ginger cookies. I think the crisco is what ruined it for me. I would recommend making these but substituting real butter for the crisco.
I had a friend that made these cookies once for me years ago…only she doesn’t’ share recipes. I have been trying to find it ever since/recreate it. This is the prefect replica of them…THEY ARE DELISH!!!! Your pictures are beautiful…and the recipe is so good I made a 2nd batch right away!!! YUMMY! Thanks so much
I made these today. So yummy and just the right texture. Perfect cookie for a rainy fall day. These will definitely become a family favorite! Thanks for the recipe!
I made gingersnap oreo cookies last week and used a pumpkin spiced cream cheese frosting and they were delicious!
These have been a favorite for Christmas since I was a kid. My recipe is identical, except I use butter (still perfectly crispy-chewy), and I skip the cloves in favor of a little extra ginger 🙂
these cookies have been a favorite for Christmas since I was a kid. My recipe is identical, except I use butter (still perfectly crispy-chewy), and I skip the cloves in favor of a little extra ginger 🙂
Lisa…do you use a 1:1 ratio of butter or is it less? I finally figured out a way to get my choc chip cookies perfect w/butter, but I have to use half as much. I was wondering if it’s the same for these cookies….thanks!
Mary
I’m craving this taste of Fall so much I used my Weight Watchers etools to figure out the points. These are 3 points plus per cookie ( 36 cookies per recipe). Woohoo! I can work that in to my day – just have to exercise some self control OR use all 29 points and eat cookies all day : ) lol
These are my favorite type of cookie, I make them every Christmas.
Butter in cookies is so much better than shortening. The key is to thoroughly chill your dough. If you do that, the cookies will stay almost in balls the whole time they’re baking. I use a baking stone, bake them at the minimum time on the recipe (I always use a thermometer in my oven, too—you’d be surprised how far off even the most expensive ovens are!) and take them out. I use a spatula and gently press them down to get the air out, and they are perfect every time. I don’t do many things well, but cookies are one thing I **do** do well. 🙂 Try them with butter, and don’t add more flour. Molasses cookies will be very sticky, but this problem is resolved by chilling the dough. When you roll them, don’t handle them more than you have to so the fat stays solid. If they get hard to roll, put them back in the freezer or fridge for 10-15 minutes until they’re cold again.
This is absolutely true – I have been making cookies for years and everyone wants to know why theirs always flattens and mine aren’t and I always tell them the same thing – the butter has to be stiff. If you have a stand-up mixer with a paddle, you can cream the butter just until it’s not lumpy and get the same result.