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
I have been making this recipe for nearly ten years for coworkers, friends and family over the holidays. People seriously lose their minds over these cookies! If I make them once for people I have no choice but to make them again, they are that good! Thank you for the amazing recipe.
Best spice cookies I have made and very easy to make.
Yay, this makes me so happy!!!
Hi! Just curious what the smooshing step does. If I left them in balls would they be negatively affected, or maybe just thicker and less thin? 🙂
Thankya for the help and recipe! I learned I liked chewy ginger cookies at the Barnes & Noble cafe last Fall, where they had huge ginger cookies that were amazing; excited to learn to make them myself!
You don’t have to smoosh…I just enjoy it, haha!
Drizzle with white chocolate and you have gourmet!!
The addition of milk chocolate chips to ginger cookies is amazing!
This recipe is equal parts perfection and Christmas all wrapped-up into a few glorious bites. Bravo Ladies!!
Add a dash or two of cayenne pepper if you like spicy things! It really kicks them up a notch.
Thanks for the recipe, these were shared in a recent cookie swap and were a hit!
-Tammy at Goffstown Public Library, New Hampshire