Chewy Ginger Cookies

It’s December! My Christmas shopping is done and the house is decorated, now it’s time for me to relax and bake. I broke out my recipe binder the other day and started thumbing through family recipes. My mom makes these really yummy ginger 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!
Chewy Ginger Cookies
Prep time
Cook time
Total time
These chewy ginger cookies are a holiday favorite. They bake up nice and thick with chewy centers and crispy edges!
Yield: 24 cookies
  • 2 c. all-purpose flour, sifted
  • 1 c. granulated sugar
  • ¼ c. molasses
  • ¾ c. shortening
  • 1 egg
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 3 tbsp. diced crystalized ginger bits (optional)

  • ½ c. sugar, for rolling
  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, beat together shortening, sugar and molasses. Add egg and mix until just combined.
  3. In a medium size mixing bowl, whisk together sifted flour, baking soda, salt, ginger and cinnamon. With mixing speed on low, gradually add to the wet ingredients.
  4. Remove bowl from stand and gently fold in crystalized ginger bits. Form into 1½" balls, roll in sugar. Place in oven and bake for 12 minutes. Cookies will look cracked, this is normal. Remove from oven and allow to cool on sheets for 3-4 minutes before transferring to a wire rack to cool completely.
-Shortening must be used in this recipe or your cookies will be very flat and thin. I'm working on an updated version with all butter, so stay tuned!

Recipe source: Life Made Simple family recipe