Ginger Cookies will make your house smell like Christmas and are a must-have for holiday baking. Easy to make with just a handful of ingredients, perfectly spiced Ginger Crinkle Cookies are wintertime favorites.
Holiday Ginger Cookies
Ginger Cookies are a major part of my family’s holiday heritage– I’m so excited to be sharing them with you! These cookies are full of holiday flavors and are a breeze to make. I hope you love these as much as we all do!
How To Make Ginger Cookies
- Prep: Preheat the oven and line a baking sheet with parchment paper.
- Combine: Measure the dry ingredients in a medium-sized bowl. In a large bowl, beat the shortening and the sugar, and add in the molasses and egg. Finally, mix in the dry ingredients.
- Make: Shape the dough into balls, dip each ball into the water; shake off the excess before rolling in sugar. Place the sugar-coated balls on the cookie sheet, leaving about 3 inches between each cookie.
- Bake: Bake the cookies for 11-14 minutes and cool on a rack. Makes 16 cookies.
When are the cookies done?
The edges should be firm and just ever-so-slightly browned. Ovens tend to run at different temperatures, so start checking them after around 10 minutes for doneness.
I like to slightly under-bake these ginger crinkle cookies so they stay soft and chewy.
Are Ginger Cookies chewy?
Part of the chewiness depends on how long they’re baked (see question above); over-baked cookies aren’t very chewy. Because of the molasses in the cookies, they’re generally extra-moist.
The sugar crinkle coating gives them an extra bit of crispiness on the outside, which contrasts so nicely with the chewiness inside.
How long do they keep?
These ginger cookies will keep in an airtight container for about 3 days at room temperature and up to 5 days in the fridge.
You can also freeze the cooled cookies on a baking sheet and then transfer them to a freezer bag. Thaw the cookies at room temperature or in the microwave.
Tips!
- If you don’t have shortening you can swap it for unsalted butter. The texture will be slightly different but they will still be delicious!
- Don’t over mix the dough. The wet and dry ingredients should be just combined.
- Leave a good amount of space between each ball of cookie dough on the baking sheet. They will spread during baking.
- Let the Ginger Cookies cool before enjoying them.
All the Holiday Cookies
25+ Favorite Christmas Cookies
Baking and Christmas go hand in hand. See our guide for our fave recipes + tips and tricks for perfect cookies.
For More Christmas Cookie Recipes
- Soft Molasses Cookies
- Gooey Butter Cookies
- Chocolate Vanilla Pinwheels
- Stuffed Red Velvet Cookies
- Peanut Butter Kiss Cookies
- Chocolate Caramel Thumbprints
- Chocolate Peppermint Crinkle Cookies
- Christmas Butter Cookies with Powdered Sugar Icing
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Ginger Cookies
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon ground cinnamon
- ½ teaspoon apple pie spice store-bought or homemade
- 1 teaspoon ground ginger 3 grams
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- ¾ cup vegetable shortening 138 grams (¾ stick) – SEE NOTE
- 1 cup granulated sugar 200 grams, plus more for dipping
- 2 tablespoons unsulphured molasses 43 grams
- 1 large egg 50 grams
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Combine the flour, baking soda, spices, and salt in a medium bowl; set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon apple pie spice, 1 teaspoon ground ginger, ½ teaspoon ground cloves
- In another medium-sized bowl, use a hand mixer to beat the shortening for 30 seconds.¾ cup vegetable shortening
- Add the sugar and beat until fully blended, about 2 minutes.1 cup granulated sugar
- Add the molasses and egg. Beat until combined 1-2 minutes.2 tablespoons unsulphured molasses, 1 large egg
- Add the dry ingredients all at once.
- Beat on low speed just until dry ingredients are moist.
- Shape into 1½-inch balls.
- Dip each ball into cold water and shake off excess water.
- Roll the wet ball in sugar. (For a lighter coating of sugar, don’t dip in the water first).
- Place dough balls 3 inches apart on a parchment paper-covered cookie sheet.
- Bake for 11-14 minutes. (The cookie should be just a little underbaked when you take them out of the oven.)
- Remove immediately from the cookie tray and place on cooling racks.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Shortening: You can swap the shortening for unsalted butter. The texture will be slightly different but they will still be delicious!
- Don’t overmix the dough. The wet and dry ingredients should be just barely combined.
- Leave about 3 inches of space between each ball of cookie dough on the baking sheet. They will spread during baking.
Nutrition Information
These look perfect! I love ginger cookies :)
xoxo,
Michelle
thank you so much for stopping by!! i’ll def come to the link party again!
These cookies are addicting. They are amazing.