Best Ginger Molasses Cookies
These ginger molasses cookies are soft, chewy, and perfectly spiced with warm ginger and rich molasses. Ready in under 30 minutes, they’re an easy treat that adds cozy flavor to any holiday cookie platter, dinner party, or family night.
Servings 40 cookies
Calories 100kcal
Equipment
Ingredients
- .75 cups vegetable shortening
- .50 cup white sugar
- .25 cup brown sugar
- .50 tablespoon vanilla
- 1 egg
- .25 cup molasses
- 2 cups flour
- 1/2 teaspoons salt
- 1 teaspoons baking soda
- 1 teaspoons ground ginger
- .50 teaspoons ground nutmeg
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Put the shortening and sugars in a mixer and mix until shortening incorporates the sugar..75 cups vegetable shortening, .50 cup white sugar, .25 cup brown sugar
- Add vanilla, egg, and molasses and mix until creamy. Note: it may be watery, but don't stress because once you add the dry ingredients, it will fix it..50 tablespoon vanilla, 1 egg, .25 cup molasses
- Add flour, salt, baking soda, ginger, nutmeg and cinnamon and slowly mix until all the dry ingredients are incorporated.2 cups flour, 1/2 teaspoons salt, 1 teaspoons baking soda, 1 teaspoons ground ginger, .50 teaspoons ground nutmeg, 1 teaspoon cinnamon
- Scoop the dough and line the balls up on the cookie sheets (16 balls to a sheet). Bake for 13 minutes - or until done.
- Let the cookies cool on the sheet for 5 minutes before removing to a wire rack to cool.
- Serve, smile, and enjoy.
Notes
Helpful tips
- While Crisco blocks are a bit pricier than vegetable shortening in a can, they’re my go-to for cookies. They’re easier to use—unwrap and drop into the mixer, no mess.
- If you’d rather not use shortening, you can substitute it with butter. The flavor will be slightly different but still delicious.
- These cookies freeze beautifully! Just be sure they’re completely cooled before packaging. Store them in a flat layer inside an airtight container or gallon freezer bag. I usually stack three layers before sealing and freezing.
- Every oven runs a little differently. Start checking your cookies around 13 minutes. They’ll feel soft when touched, but that’s precisely what gives them their chewy texture once cooled.
- Sometimes I add one teaspoon of ground cloves in addition to the ginger, cinnamon, and nutmeg for a little extra warmth. Try the recipe as written first, then experiment if you’d like.
Nutrition
Serving: 2cookies | Calories: 100kcal | Carbohydrates: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 59mg | Potassium: 40mg | Sugar: 5g | Vitamin A: 5IU | Calcium: 8mg | Iron: 0.4mg