Chewy Ginger Molasses Cookies
A fast, easy recipe for chewy ginger molasses cookies. 30 minutes, start to finish, no dough chilling required!
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup granulated sugar - plus more for rolling
- 1 large egg
- 1/4 cup molasses
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
Beat shortening and 1 cup sugar with an electric mixer on medium-high speed until fluffy. Add the egg and molasses, and beat again until well-combined. Add flour mixture, and mix on low speed just until incorporated.
Scoop the dough into balls about 1-inch in diameter, and roll each gently between your palms to smooth it out. Place a small amount of sugar in a small, shallow dish. Roll each ball in the sugar before placing on the baking sheets.
Bake for 10-12 minutes, then allow to cool on the sheets for about 10 minutes before removing to wire racks.
- You can sub room temperature butter for all or part of the shortening, but I like to use at least 1/4 cup of shortening because it helps the cookies hold their shape.
- If you want flatter, thinner cookies, just press the dough balls down slightly with a drinking glass before baking.
- Cookies will keep well at room temperature for about 4 days. The dough balls can be frozen, as well. Bake them straight from frozen just as directed, adding just 1-2 minutes to the bake time.
- Recipe gifted many years ago from a family friend.
Calories: 140kcal, Carbohydrates: 19g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 144mg, Potassium: 65mg, Sugar: 10g, Vitamin A: 10IU, Calcium: 11mg, Iron: 0.7mg
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