When it comes to show-stopping holiday desserts, a Chocolate Gingerbread Bundt Cake dripping with vanilla glaze is hard to beat. But for all those who don’t like big bundts (and they cannot lie), consider this quick and easy alternative: Soft and Chewy Ginger Cookies.
This recipe for soft ginger cookies is made with molasses and plenty of ground ginger, cloves and cinnamon. The result is jumbo-sized cookies that deliver big on the flavor front and don’t disappoint when it comes to texture. Put simply: They’re gingersnaps, minus the snap.
And in the event you’re willing to take your holiday indulging to the Big Leagues, I’d recommend making the most of not one, but two cookies by sandwiching them together with vanilla bean ice cream. Who needs New Year’s resolutions when you have Soft and Chewy Ginger Cookie Ice Cream Sandwiches?
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Ingredients
- 4 1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups shortening
- 2 cups sugar
- 2 large eggs
- 1/2 cup molasses
- 3/4 cup sanding sugar (optional)
Instructions
- Preheat the oven to 350ºF.
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening until softened, about 30 seconds. Add the sugar and beat until combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating between each addition. Add the molasses, mixing until combined.
- Stop the mixer, add the flour mixture, and blend on "low" just until combined.
- Shape the dough into balls by scooping ¼ cup of dough into your hands and rolling until round. Roll the cookie dough balls in the sanding sugar until thoroughly coated and place them 3 inches apart on an ungreased cookie sheet.
- Bake the cookies for 12 to 14 minutes, or until they're light brown and cracked on top. Remove the cookies from the oven and allow them to cool on the cookie sheet for 2 minutes, then transfer them to a cooling rack to cool completely.
Kelly's Notes:
- It's important not to overbake the cookies in order for them to be soft and chewy. When in doubt, remove the cookies from the oven right before they're fully baked. They will crisp slightly as they cool.
- If you prefer smaller cookies, portion out 2 to 3 tablespoons at a time and remember to adjust the baking time. Making more, smaller-sized cookies will require more than ¾ cup sanding sugar for coating the cookies.
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Recipe adapted from Better Homes & Gardens.
Hi Kelly
Going to try these tomorrow! I live in Paris and they don’t use shortening here. Can butter be a substitute? Many thanks !
Dominique
Hi Dominique! That should work, however it may slightly alter the texture of the cookies. Let me know if you give it a shot!
Fabulous cookies! They are soft and chewy, and will make a great addition to my holiday cookie platter. Thank you!
I’m so glad you enjoyed the recipe, Jacki!
Two cups of sugar sounds like a lot.. and my family isn’t that big of a fan of super-sweet desserts, but I’m afraid that lowering the amount of sugar will change the consistency. I’m planning on making these Monday (I LOVE soft ginger/molasses cookies). Can I just use one cup of brown sugar?