Ginger Cookies
Warm spices fill your kitchen as these tender, chewy cookies bake to golden perfection. The deep molasses richness balanced with bright ginger heat makes them irresistible year-round, though they're especially magical dunked in cold milk on crisp autumn evenings.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
36 servings
Ingredients
- 3/4 cupvegetable shortening
- 1 cupsugar (plus more for rolling)
- 1 large egg (or 3 tablespoons applesauce for egg-free version)
- 1/4 cupmolasses
- 2 cupsall purpose flour
- 2 teaspoonsbaking soda
- 1 teaspoonground cinnamon
- 1 teaspoonground ginger
- 1/2 teaspoonground cloves
- 1/2 teaspoonKosher salt
Nutrition Facts
Per Serving (serves 36 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350ºF—line cookie sheets with parchment paper.
- 2
Cream the shortening and the sugar with an electric mixer (I use my KitchenAid fitted with a paddle attachment) at medium speed. Add egg (or applesauce if using) and molasses and beat until combined thoroughly. Whisk the flour, baking soda, cinnamon, ginger, cloves, and salt together in a separate bowl. Add to the shortening mixture and beat to combine. Chill the dough for at least .
- 3
Measure the dough with a level tablespoon, and roll the dough into balls. Roll the balls in extra sugar. Place 2 inches apart on the cookie sheet and flatten slightly.
- 4
Bake for . The cookies will crack.
Chef's Notes
To make thumbprint cookies: Measure the dough with a level teaspoon, and roll the dough into balls. Roll the balls in extra sugar. Place 1 inch apart on the cookie sheet and flatten slightly. Bake for 9 1/2 minutes. The cookies will crack. This recipe will yield about 105 thumbprint cookies.