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Ginger Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/ginger-cookies-recipe/