Soft Chewy Ginger Cookies are a family favorite cookie recipe and the perfect Christmas cookie recipe for cookie trays and gift plates!
Soft and chewy spice spiked cookie with crisp sugar coated exterior. These small cookies are packed with flavor, delicious and super addicting!
Super soft ginger molasses cookies
These super soft ginger molasses cookies are just like grandma used to make. Well, in my case it’s not technically like Grandma used to make, but like my step great aunt used to make 😉
Ginger cookies were not something that I grew up eating. In fact, gingerbread houses and crispy gingerbread men were the only ginger sweets I knew.
The first time I ever tasted chewy ginger cookies was my wedding day. You know how they suggest wearing a new favorite perfume on your big day so you will always associate it with the happiness you felt at that moment? Well, it’s true. These cookies made this 4 month pregnant bride so incredibly happy and just the smell of their spicy sweet goodness does the same to me now.
For my wedding I asked guests to share favorite recipes with their RSVPs. I love cooking, traditions, and passing information down through generations and I am so thrilled that I incorporated these passions of mine into my wedding. I cherish the recipes I received from my loved ones.
A great aunt returned her RSVP with a magazine clipped recipe for Ginger Cookies attached. This wonderful woman came to my wedding with the cutest little box of ginger cookies for me… I ate each and every one while getting ready.. hey don’t judge, I was 4 months pregnant remember?
And now they’re my absolute favorite cookie recipe. Similar to Gingerbread Crinkle Cookies they are spicy little cookies are crackled on top, crisp on the outside, soft in the center, and pure deliciousness.
Ingredients
- 1 1/2 cups shortening (I typically stay away from this chemical concoction but I have tried these with butter and with coconut oil and they’re just not the same, so trust me on this – use shortening – more specifically golden Crisco)
- 2 cups granulated sugar (plus more for rolling)
- 2 eggs
- 1/2 cup dark unsulphured molasses (do not use light molasses or blackstrap molasses as it’s more bitter and definitely DO NOT use sulphured molasses – the sulphur is used as a preservative and gives it a very pronounced chemical flavor)
- 4 cups all purpose flour
- 4 teaspoons baking soda
- 1/2 teaspoon salt
- 4 teaspoons ginger
- 2 teaspoons cinnamon,1 teaspoon cloves
Step by step instructions
- Preheat oven to 350 degrees.
- Cream shortening and sugar in a large bowl (or stand mixer). Then beat in eggs and molasses.
- Combine flour, soda, salt and spices.
- Blend dry ingredients into creamed mixture.
- Shape into small balls and roll in sugar. I use a 1/2″ scoop to make bite sized cookies. If using a large 1″ scoop or a spoon increase cooking time by 1 minute.
- Place on ungreased baking sheet.
- Bake 6 minutes. Cookies will still be very soft and look under cooked after 6 minutes. Trust me, take them out and transfer to a cooling rack. If you leave in the oven or keep on the hot baking sheet they will be over cooked and not soft or chewy.
Ingredients
- 1 1/2 cups golden Crisco shortening
- 2 cups granulated sugar (plus more for rolling)
- 2 large eggs
- 1/2 cup dark unsulphured molasses
- 4 cups all purpose flour
- 4 teaspoons baking soda
- 1/2 teaspoon salt
- 4 teaspoons dried ginger
- 2 teaspoons dried cinnamon
- 1 teaspoon dried cloves
Instructions
- Preheat oven to 350 degrees
- Cream together shortening and sugar.
- Beat in egg and molasses.
- Combine flour, soda, salt and spices; blend into creamed mixture.
- Shape into balls using a 1/2″ scoop.
- Roll in sugar.
- Place 2 inches apart on ungreased baking sheets.
- Bake 6 minutes and immediately remove to cooling racks.
- Don’t overbake; cookies should be slightly soft when removed from oven.
Notes
Nutrition
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