These Soft and Chewy Ginger Cookies melt have a melt in your mouth texture, while rolling them in sugar prior to baking gives them their specialty sparkle.
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Original content posted December 2014. Updated December 2018.
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? Hands down, without a doubt, are these Soft and Chewy Ginger Cookies.
The recipe for these Soft and Chewy Ginger 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.
How to Make Soft Ginger Cookies
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 prefer the melt in your mouth texture of these softer cookies.
SIDE NOTE: If you’re looking for an autumn inspired version of this cookie, you’ll no doubt love my Soft and Chewy Pumpkin Ginger Cookies.
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 these Soft and Chewy Ginger Cookies even more festive!
Or if you really want to go all out, these cookies are also the base of my Ginger Cookie Sandwiches with Christmas Ale Buttercream.
You could even make a holiday cookie platter for friends and neighbors and include my Mocha Peppermint Crunch Cookies and Cheesecake Stuffed Chocolate Peanut Butter Cookies. All of my favorites!
How to Make Soft and Chewy Ginger Cookies
 In the bowl of an electric mixer, add shortening and 1 cup sugar.
 Cream together until combined.
 Add egg and molasses to bowl.
 Beat together until combined.
 Add flour, baking soda, salt, cinnamon and ginger to bowl.
 Mix until just combined, being careful not to over mix.
 Using a tablespoon scoop, shape dough into balls and roll in sugar.
 Place dough on silicone mat or parchment lined baking sheet and bake at 350 degrees for 8 minutes or until just set.
Can You Freeze Ginger Cookies?
Absolutely! I love to have a stash of these Soft and Chewy Ginger Cookies in the freezer as a quick and delicious treats. Making the cookies in advance of the winter holidays and stashing them in the freezer to enjoy later is always a great plan, too.
Soft and Chewy Ginger Cookies
- 3/4 cup shortening
- 1 cup sugar + additional for rolling
- 1 egg
- 1/4 cup molasses
- 2 cups flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 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.