Forget cookies that snap! These Soft and Chewy Ginger Cookies are the cookies that dreams are made of. The melt in your mouth texture is absolute perfection, while rolling them in sugar prior to baking gives them their specialty sparkle.
When my husband’s parents come to visit, his mom is always bearing cookies. All of us have our favorites. Andy’s favorite are her chocolate chip cookies which are stored in the freezer and he enjoys as an addition to breakfast on the drive to the hospital each morning. The menagerie loves the sugar cookies she makes and frosts for a variety of holidays. My favorite though? These Soft and Chewy Ginger Cookies.
The recipe for these cookies was included in a cookbook that Andy’s mom and sister made for me when we got married. It includes page upon page of favorites from family and friends. The credit for this recipe was given to Andy’s grandmother who now is affectionately known as Grandma Bunny to my children as she gave our oldest several stuffed bunnies when she was younger. Shockingly, in the 12 and a half years that we’ve been married, I’d never made these cookies before. Likely because my mother-in-law brings them frequently enough that I never needed to!
But last weekend, while we were watching the Mizzou game, I needed to evacuate the living room as things started to get ugly. So I headed to the kitchen and whipped up a double batch of these cookies. (A much better option than watching the game and my husband’s mood head south.) The key to keeping these ginger cookies soft and chewy? Baking them just until set and no longer. Extra minutes in the oven makes them more gingersnap like. That’s fine and all if that’s your goal, but I much more prefer the melt in your mouth texture of the softer cookies.
- ¾ cup shortening
- 1 cup sugar + additional for rolling
- 1 egg
- ¼ cup molasses
- 2 cups flour
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream together shortening and 1 cup sugar.
- Add egg and molasses and beat until combined.
- Add flour, baking soda, salt, cinnamon and ginger and mix until just combined.
- Using a tablespoon scoop, shape dough into balls and roll in sugar.
- Place dough on silicone mat or parchment lined baking sheet and bake for 8 minutes or until just set.
- Allow to cool for two minutes on baking sheet before moving to cooling rack.
Want to put a bit of holiday flair on your ginger cookies? Roll them in colored sugar instead of white before baking. A simple switch that immediately makes them a bit more festive!
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