Chewy Ginger Cookies combines all the great flavor of traditional gingersnaps, with a little extra kick, in a delightfully soft cookie!
These chewy ginger cookies are a holiday favorite along with Peppermint Lofthouse Cookies, Perfect Chocolate Crinkle Cookies, and Santa’s Cookies. These are all perfectly plate-able and share-able!!
The Smell of Christmas!
My Christmas shopping is done and the house is decorated, now it’s time for me to relax and bake. My mom makes these really yummy Ginger Molasses Cookies that I’ve always loved, so I thought I’d start there.
I decided to add some crystalized ginger bits just to give them a little texture and to enhance the spicy ginger flavor that I love so much. They turned out exactly like mom’s, something I’m always happy about!
Do you ever make family recipes that don’t turn out? Yeah, that’s always incredibly frustrating! Anyway, these were perfect, so perfectly delicious that I snacked on a few, and then a few more… they’re that good!
Making Chewy Ginger Cookies
PREP. Preheat the oven to 350.
WET INGREDIENTS. In the bowl of a stand mixer, beat together the sugar, molasses, and shortening. Add the egg, and mix until just combined.
DRY INGREDIENTS. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, and cinnamon. Gradually add the flour mixture to the wet ingredients and mix until just combined.
BAKE. For the dough into 1 ½ inch balls, then roll in the sugar. Place the balls on a greased or parchment lined baking sheet, and bake 12 minutes. Remove from oven and let cool for 3-4 minutes before transferring to a wire rack to cool completely.
Recipe Tips + Variations
Dark molasses is typically used when baking ginger cookies to achieve a golden brown color and richer flavor. However, light molasses can also be used and will have a sweeter flavor.When wrapped tightly these cookies will stay chewy for a few days, so they make a perfect holiday gift to give to a friend or neighbor!Variations:
- Add a pinch of nutmeg, ground cloves, or allspice for a little extra kick.
- Top your cookies with a cream cheese frosting.
- Drizzle with a powdered sugar glaze for some extra sweetness.
Storing Info
STORE cookies covered tightly or in an airtight container at room temperature for up to 4 days. Add a piece of bread to the container to keep them softer even longer. When storing multiple cookies, layer parchment paper between them to keep them from sticking together and to help preserve the sugar coating.
FREEZE cookies in an airtight container for up to 3 months. Thaw at room temperature.
More delicious ginger treats:
- Gingerbread Cake
- Mini Pumpkin Cheesecakes With Gingersnap Crusts
- Classic Gingerbread Cookies
- Gingerbread Cupcakes
- Gingerbread Muffins
Chewy Ginger Cookie Recipes
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Ingredients
- 1 cup sugar
- 1/4 cup molasses
- 3/4 cup shortening
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup sugar - for rolling
Instructions
- Preheat the oven to 350. In the bowl of a stand mixer, beat together the sugar, molasses, and shortening. Add the egg, and mix until just combined.
- In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, and cinnamon. Gradually add the flour mixture to the wet ingredients and mix until just combined.
- For the dough into 1 ½ inch balls, then roll in the sugar. Place the balls on a greased or parchment lined baking sheet, and bake 12 minutes. Remove from oven and let cool for 3-4 minutes before transferring to a wire rack to cool completely.
The recipe for these cookies is terrific, but I’ve been having problems with them getting too hard after baking. I tried not to over-mix, but the cookies still were not chewy. Any advice? They are my mother’s absolute favorite cookie.
What kind of shortening?
Hi Elisa, any non-flavored, all-vegetable shortening, like crisco will work, just don’t use the flavored versions like the butter flavored shortening.
Hi! Thank you for responding! What about morrel snow cap lard? Will this work?
Hi Elisa, typically, lard and shortening are interchangeable for most cooking. I’m not sure how it will work in this recipe as I have not tried it. Give it a go and let us know how it turns out.
Maybe haha! I’m scared! But have you tried adding ginger candies?
I have not, but I think that would be great!