Ginger Cookies
These Ginger Cookies are a family favorite. The chewy-soft cookies freeze beautifully and are lovely after a 15 second warm-up in the microwave.
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
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 15 minutes.
- 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 12 minutes. 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.
Nutrition (per serving)
93
Calories
1g
Protein
13g
Carbs
4g
Fat
1g
Fiber
96mg
Sodium