Chewy Ginger Cookies
These Chewy Ginger Cookies are a soft and chewy ginger cookie rolled in sugar and is perfect for your Christmas cookie tray!
This past weekend I was up at Marc's family cabin with his sister, sister-in-law, mom, dad, Lars, and our nephew for a weekend full of baking. Is there any better way to start the month of December? I don't think so!
We weren't originally planning to make these chewy ginger cookies, but my sister-in-law mentioned she wanted to make ginger cookies and my mother-in-law mentioned she loved my recipe. I knew the photos from the recipe were pretty bad, so I figured we might as well make them again so I can re-photograph them.
The "photoshoot" actually turned into a hilarious cookie fest between the two toddlers. At first my nephew snuck his little hand in to snag a cookie. I can't blame the kids - these are dang good cookies. They are super chewy ginger molasses cookies thanks to the use of shortening. Now, I hardly ever use shortening in my baking. I pretty much always think butter is best. BUT there are always exceptions and this is one of them.
And then another curious little hand found its way to the cookie tray. While my nephew stood and enjoyed his treat, Lars could not just stop at one. He couldn't even stop at three. At one point we just lost track of how many cookies he had snagged. He was in cookie heaven. 'Tis the season, right?
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Ingredients
Vegetable Shortening - this recipe uses vegetable shortening to keep the cookies super chewy.
Granulated Sugar - the sweetener in this recipe. The cookie dough balls are also rolled in sugar before baking.
Egg - adds extra chewiness.
Molasses - I use Grandmas Molasses in my ginger molasses cookies.
Spices - Ground cinnamon, ginger, and cloves add so much warm yummy flavor to these cookies.
Baking Soda and Salt - baking soda is the leavener and salt enhances the flavor.
Flour - I always use unbleached all-purpose flour when I'm baking.
Variations
Brown Sugar - you can use half granulated and half brown sugar.
Butter - I have made these with butter, and they are still delicious! They don't stay quite as chewy but if you don't have shortening or prefer to use butter, it is a great substitution!
Step by Step Instructions
Photo 1. In a large bowl or a bowl of a stand mixer, cream together the shortening and sugar until well combined, about 1 minute. If using a stand mixer, user your paddle attachment.
Photo 2. Add the egg and beat until combined.
Photo 3. Add the molasses and beat until well combined.
Photo 4. Add the spices, baking soda, and salt, and mix to combine.
Photo 5. Add the flour and beat to combine.
Photo 6. Form the dough into 1" dough balls and roll in sugar.
Photo 7. Bake at 350 degrees F on a parchment paper or silicone mat lined baking sheet for 8-10 minutes.
Photo 8. Let cool for 5 minutes on the cookie sheet and then transfer to a wire rack to cool completely. Enjoy!
Expert Tips
Storage - store these in an airtight container at room temperature or in the refrigerator for up to 1 week.
Sparkling Sugar - I have made these with both granulated sugar and sparkling sugar, and I do have to say I love the crunch of the sparkling sugar.
Recipe FAQs
I find that light molasses or unsulphured molasses work best in this recipe.
Yes. These cookies can easily be frozen. Simply place them in a freezer safe container or bag and freeze for up to 3 months.
Nope! No chilling is needed for this ginger cookie recipe.
Other Christmas Cookie Recipes To Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Chewy Ginger Cookies
Ingredients
- ¾ cup vegetable shortening
- 1 cup sugar plus more for rolling
- 1 large egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- In large bowl with electric mixer, beat together shortening and sugar until combined, about 1 minute.
- Add the egg and molasses, beating until combined.
- Add the baking soda, cinnamon, ginger, cloves, and salt, and stir well to combine.
- Add flour, beating until just combined.
- Roll the dough into approximately 1" dough balls, then roll in additional sugar. Note: I love to use sparkling sugar to roll the cookie dough balls in, but it's not necessary.
- Bake in preheated oven 8-10 minutes. The edges should be slightly golden.
- Let cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.
- Enjoy!
Nutrition
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These sound tasty Taylor. Mmm, I love ginger cookies.
So glad you enjoyed my molasses cookies, they're my favorite. If you want the recipe, I posted it here! http://www.playpartypin.com/2013/12/soft-and-chewy-molasses-cookies.html
Hi Taylor! Just seeing your cookie swap post. It was actually me who sent the matcha green tea cookies. So happy to hear you liked them.
Hope you're having a happy 2014!
well these are DEFINITELY going on my baking list...my dad ADORES ginger cookies and he will love these, as well as myself of course 🙂
I am making them again this week...y'know, since Lars ate half the batch 😉 Happy baking!
nothing better than cookies + babies!!! <3
These are still my all time favorite cookies....well, and your chocolate chip and snickerdoodles! (: I keep coming back to this post to watch the Lars and Finn progression of sampling them. It always makes me laugh out loud....such a great way to start a Monday. (:
I love coming back and looking at these photos too! What a fun moment that we captured 🙂