These soft and chewy ginger cookies are my absolute favorite cookie and a go-to on my holiday cookie gift plate. Crisp outside, soft inside spiked with ginger, clove and cinnamon and molasses, they’re delicious and super addicting!
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?
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)l , 4 cups all purpose flour, 4 teaspoons baking soda, 1/2 teaspoon salt, 4 teaspoons ginger, 2 teaspoons cinnamon, 1 teaspoon cloves
- 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
- 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.