If you’re like me you have a real penchant for a thick chewy cookie…one you can really sink your teeth into. And of course, it goes without saying that I love simple cookie recipes. Nothing fits the bill for this better than these Ginger Cookies. Not only are they chewy, delicious and perfectly spicy but they’re super simple to make. They’re an absolute Christmas Cookie MUST that always end up being a hit.
I also like that you can make a giant sized version for a real impact without any problems. Small, medium or giant, they come out perfect every time.
- 4-1/2 cups all purpose flour
- 4 tsp. ground ginger
- 2 tsp baking soda
- 1-1/2 tsp cinnamon
- 1 tsp. ground cloves
- 1/4 tsp salt
- 1-1/2 cups shortening
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup molasses
- 3/4 cup coarse sugar (I use turbinado)
Preheat oven to 350.
Combine first 6 ingredients in mixing bowl, whisk to combine and set aside.
In a large bowl beat shortening on low for 30 seconds; Gradually add 2 cups sugar until combined.
Beat in eggs and molasses, then add flour mixture in 2 – 3 additions.
For giant ginger cookies roll 1/4 cup batter into balls. For smaller cookies use half that amount. Roll balls in coarse sugar and place 2-1/2″ apart on ungreased sheets. Keep them in their ball shape.
Bake 12 – 14 minutes until they are browned and puffed. Do not overbake or they won’t be chewy.
Cool on sheet for 2 minutes then transfer to wire racks.
My favorite way to enjoy ginger cookies? With a shot of milk of course.