Ginger Cookies Recipe

Introduction

These ginger cookies are soft, chewy, and packed with warm spices that make them perfect for any season. Rich with molasses and a hint of cinnamon, they offer a delightful balance of sweetness and spice in every bite.

Ingredients

• 2 cups all-purpose flour (240 grams)
• 1 teaspoon baking soda (6 grams)
• ½ teaspoon ground cinnamon
• ½ teaspoon apple pie spice (store-bought or homemade)
• 1 teaspoon ground ginger (3 grams)
• ½ teaspoon ground cloves
• ½ teaspoon kosher salt
• ¾ cup vegetable shortening (138 grams, ¾ stick)
• 1 cup granulated sugar (200 grams, plus more for dipping)
• 2 tablespoons unsulphured molasses (43 grams)
• 1 large egg (50 grams)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. Step 2: In a medium bowl, combine the flour, baking soda, ground cinnamon, apple pie spice, ground ginger, ground cloves, and kosher salt. Set this dry mixture aside.
3. Step 3: In another medium bowl, use a hand mixer to beat the vegetable shortening for 30 seconds until creamy.
4. Step 4: Add the granulated sugar to the shortening and beat for about 2 minutes until fully blended and fluffy.
5. Step 5: Blend in the molasses and egg, beating for 1 to 2 minutes until combined.
6. Step 6: Add all the dry ingredients to the wet mixture at once.
7. Step 7: Beat on low speed just until the dry ingredients are moistened and a dough forms.
8. Step 8: Shape the dough into 1½-inch balls.
9. Step 9: Dip each dough ball into cold water, shaking off the excess water.
10. Step 10: Roll the wet balls in granulated sugar to coat.
11. Step 11: Place the sugar-coated balls 3 inches apart on the prepared baking sheet.
12. Step 12: Bake for 11 to 14 minutes. The cookies should be just slightly underbaked when removed.
13. Step 13: Immediately transfer the cookies from the baking sheet to cooling racks to cool completely.

Tips & Variations

• For a lighter sugar coating, skip dipping the dough balls in water before rolling them in sugar.
• Use homemade apple pie spice if you prefer controlling the blend of cinnamon, nutmeg, and allspice.
• Substitute butter for vegetable shortening if you want a richer flavor, but note the texture will be slightly different.

Storage

Store the ginger cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm briefly in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of vegetable shortening?

Yes, butter can be used as a substitute for vegetable shortening. This will add a richer flavor but may change the texture, making the cookies slightly less tender.

Why are the cookies slightly underbaked when taken out of the oven?

Removing the cookies while slightly underbaked ensures they stay soft and chewy as they continue to set while cooling on the baking rack.

Ginger Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 277 reviews

Classic ginger cookies with a soft and chewy texture, featuring warm spices like ginger, cinnamon, and cloves. These cookies are coated in sugar for a sweet, slightly crunchy exterior and baked to perfection for a delightful treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (240 grams)
• 1 teaspoon baking soda (6 grams)
• ½ teaspoon ground cinnamon
• ½ teaspoon apple pie spice (store-bought or homemade)
• 1 teaspoon ground ginger (3 grams)
• ½ teaspoon ground cloves
• ½ teaspoon kosher salt

Wet Ingredients

• ¾ cup vegetable shortening (138 grams, ¾ stick)
• 1 cup granulated sugar (200 grams, plus more for dipping)
• 2 tablespoons unsulphured molasses (43 grams)
• 1 large egg (50 grams)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, apple pie spice, ground ginger, ground cloves, and kosher salt until evenly combined.
3. Beat Shortening: In a separate medium bowl, use a hand mixer to beat the vegetable shortening for about 30 seconds until slightly fluffy.
4. Add Sugar: Gradually add the granulated sugar to the shortening and continue beating for approximately 2 minutes until fully blended and creamy.
5. Add Molasses and Egg: Mix in the unsulphured molasses and the large egg, beating for 1-2 minutes until the mixture is well combined and smooth.
6. Combine Ingredients: Add the dry ingredient mixture all at once to the wet mixture.
7. Moisten Dry Ingredients: Beat on low speed just until the dry ingredients are moistened and a dough forms; avoid overmixing.
8. Shape Cookies: Form the dough into 1½-inch balls to create uniform cookies for even baking.
9. Dip and Roll: Dip each dough ball into cold water, shaking off excess moisture, then roll it in granulated sugar to coat. For a lighter sugar coating, omit the water dip.
10. Arrange on Sheet: Place the coated dough balls 3 inches apart on the prepared parchment-lined baking sheet to allow room for spreading.
11. Bake: Bake in the preheated oven for 11-14 minutes. The cookies should be just slightly underbaked when removed to retain softness.
12. Cool: Immediately transfer the cookies from the baking sheet to a cooling rack to prevent overbaking and to cool completely before serving.

Notes

• Use vegetable shortening as specified for optimal texture and flavor; butter can be substituted but may alter the cookie’s texture.
• Dipping the dough balls in cold water before rolling in sugar creates a thicker sugar coating; skip this step for a lighter coating.
• Do not overbake – cookies should be slightly underdone when removed for soft and chewy results.
• Ensure cookies have space on the baking sheet, as they will spread during baking.

Keywords: ginger cookies, molasses cookies, spiced cookies, soft cookies, holiday cookies