Chewy ginger molasses cookies are a perfect balance between sweet and spicy. The rich, deep flavor of molasses is complimented by the ginger, cinnamon and cloves creating a warm and spicy yet sweet cookie. Perfect for the holidays or a fall treat!
This chewy ginger molasses cookie is basically my mom's ginger snap recipe that's been slightly altered. My family loves, loves, loves the flavors of ginger and molasses in a cookie. But the snap part? Not so much. Yes, ginger snaps are perfect for dunking in coffee. However, I think as an American society, we're just not a society of dunkers anymore. I loved living in Europe and ordering coffee at a cafe and receiving my coffee in a real cup with a little hard cookie next to it. Maybe we should bring dunking back here too? But, until then, I'll take my cookies chewy, thank you.
Ingredients
- Vegetable shortening
- White sugar + rolling sugar
- Molasses
- Egg
- All purpose flour
- Baking soda
- Bsking powder
- Salt
- Cinnamon
- Cloves
- Ginger
See recipe card for quantities.
Variations
- Vegan - vegetable shortening cookie recipes are among the easiest to switch to vegan since there is no butter that needs substituting. For the egg, you can make a flax egg or use an egg replacer like Bob Mill's. [For one flax egg, mix 1 tablespoon of flaxseed meal and 3 tablespoons of water and let sit for 10 minutes]. Also,make sure to use organic sugar.
Equipment
A hand held or stand mixer is helpful for this cookies.
Storage
Store the chewy ginger molasses cookies in an airtight container at room temperature for up to 7 days. These cookies can be frozen up to 3 months as well.
Next Level Tips
- For chewy cookies, bake at 350 degrees. For medium cookies, make at 375 degrees. For hard ginger snaps, bake at 400 degrees.
- If you want darker colored cookies, use a dark molasses instead of regular molasses.
- These make great gifts for neighbors and awesome potluck contributions. Everyone loves ginger molasses cookies!
FAQ
With this recipe, you can adjust the temperature to get a harder cookie. For a medium cookie, bake at 375 degrees. For hard ginger snaps, bake at 400 degrees.
Related
Looking for other recipes like this? Try these:
Chewy Ginger Molasses Cookies
Equipment
- 1 Stand or hand mixer
Ingredients
- ¾ cup vegetable shortening
- 1 cup sugar
- ¼ cup molasses regular or dark
- 1 egg beaten
- 2 cups all purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon ginger
- ¼ cup sugar for rolling
Instructions
- Preheat oven to 350℉. Line the baking sheets with parchment paper or silicone mats.
- Add the all purpose flour, baking soda, salt, cinnamon, cloves and ginger to a small bowl. Stir well and set aside.
- Cream the vegetable shortening and one cup white sugar together in a stand mixer or with a hand mixer.
- Add the molasses and beaten egg to the mixing bowl and mix well.
- Add the flour mixture to the mixing bowl in two batches. Mix well after each addition.
- Put ¼ cup white sugar (or organic sugar for larger crystals) into a small bowl.
- Roll the dough into small balls. [For small cookies, I like to use a small cookie scoop.] Dip the balls into the sugar and place on the cookie sheet 2 inches apart.
- Bake for 9-10 minutes. Let cool on baking sheet for a few minutes before moving to a cooling rack. Makes approximately 36-42 cookies.
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