Ginger Cookies Recipe

Course: cookies, Dessert

Cuisine: dessert

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Calories: 203kcal

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.

Step-by-step photos can be seen below the recipe card.

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Equipment

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

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.

Notes

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.

Storage: Store ginger cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition