Chewy Molasses Ginger Cookies

4.75 from 64 votes

Soft and Chewy Ginger Molasses Cookies are one of those treats I could probably eat every day for the rest of my life and never get tired of it. They are just SO perfectly spicy, chewy, soft and flavorful. It's basically a Christmas cookie dream come true!

Prep Time15

Cook Time8

Chill Time2

Total Time2 23

Course: Dessert

Cuisine: American

Servings:

Calories: 131kcal

Author: The Food Charlatan

Ingredients

3/4 cup butter-flavored Crisco* room temperature
1 cup brown sugar packed
1 large egg
1/4 cup molasses
2 & 1/4 cups all purpose flour spooned and leveled
1/2 teaspoon kosher salt
2 teaspoons baking soda
1 & 1/2 teaspoons powdered cinnamon
1 & 1/2 teaspoons powdered ginger
1/2 teaspoon powdered cloves
1/2 cup granulated sugar for rolling

Instructions

In a large bowl or stand mixer, add 3/4 cup butter flavored Crisco and 1 cup brown sugar. Beat well until smooth, about 1 or 2 minutes. Scrape the sides and bottom of the bowl.
Add 1 egg and 1/4 cup molasses. Beat well, scraping sides, until fully incorporated.
Add 2 and 1/4 cups flour, but don't stir yet. Make sure you spoon the flour into the measuring cup so that it doesn't get packed.
On top of the flour, add 1/2 teaspoon salt, 2 teaspoons baking soda, 1 and 1/2 teaspoons cinnamon and ginger, and 1/2 teaspoon cloves. Use a small spoon to stir all the dry ingredients into the flour.
Beat well until just barely combined. Scrape the sides and bottom of the bowl and make sure that all the flour is incorporated, but do not over mix. (or you will get tough cookies.)
Cover the bowl and chill in the fridge for about 2-3 hours, until it is completely cold. Do not skip this step or you will get flat cookies!
Preheat the oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper.
Add about a 1/2 cup sugar to a small bowl.
Shape the dough into walnut-sized balls, about 1 and 1/2 inches across. Roll the dough in the sugar to coat completely, then place on a lined baking sheet with about 2 inches of space between each one.
Bake at 350 for 8-9 minutes, just until the tops start to crack. As soon as you see cracks, take them out! Keep an eye on them, because every oven is different. If you let them bake too long, they will fall flat after you take them out of the oven.
Sprinkle with additional granulated sugar if you want, for extra sparkle.
Let cool on the pan for about 5 minutes, then transfer to a cooling rack. You have to eat at least one of these while they are warm, it's mandatory.

Notes

*Some people are anti-shortening. I'm obviously not! And shortening really does make for the SOFTEST cookies. If you would like to use all butter (or half butter half shortening) go for it! They will taste great, they will just crisp up a bit more once they cool.

Nutrition

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