Soft and Chewy Ginger Cookies

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings: cookies

Calories: 69kcal

Author: Melanie Bauer | Melanie Makes

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.

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Ingredients

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

Instructions

Preheat oven to 350 degrees.
In the bowl of an electric mixer, add shortening and 1 cup sugar.
Mix together on medium speed until combined.
TIP: This will be one or two minutes or until light and fluffy.
Add egg and molasses to bowl.
TIP: You'll want to use regular molasses for this recipe, NOT bootstrap molasses which would give the cookies an unpleasant taste.
Beat together until combined.In the bowl of an electric mixer, add shortening and 1 cup sugar.
Add flour, baking soda, salt, cinnamon and ginger to bowl.
Mix until just combined, being careful not to over mix.
TIP: Over mixing the dough will result in tough cookies rather than the soft and chewy cookies you're looking for.
Using a tablespoon scoop, shape dough into balls and roll in sugar.
TIP: Using a scoop will insure that all of your cookies are the same size.
Place dough on silicone mat or parchment lined baking sheet.
Bake for 8 minutes or until just set.

Notes

These cookies are also the base for my Ginger Cookie Sandwiches with Christmas Ale Buttercream.

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