Ginger Cookies

Total Time:
37 min
25 min
12 min

about 3 dozen

  • 3/4 cup vegetable shortening
  • 1 cup sugar, plus more for rolling
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.

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    126 Reviews
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    These cookies are perfect! Cooked a little longer (3+ minutes) and they are crunchy which I prefer. I love Paula's recipes. Food netwook is crazy for letting her go. I no longer watch this station as much as I used to, I need receipes that are useful and I can find what's needed at my local store. Simple but good recipes-Paula recipes-that what I want.
    These are easy to make and quite delicious but I had to change the recipe a little. I doubled the amount of ground ginger and added 1/4 cup of crystalized ginger. Also substituted butter for vegetable shortening as that was all I had. Also used organic whole wheat pastry flour as well. For these reasons I give it only three stars.
    If you did all these changes to the recipe, why did you give her recipe 3 satars? It seems to me you messed yp her recipe and then penalized her.
    I just finished baking this and they were delicious!! Very easy to make. Fallowed the recipe to the T and they came out perfect!!! My family loved them!! Thanks Paula! Miss your show!
    I'm giving this 2 stars because the taste was still good, but only after I made changes. I don't understand all the positive/5 star reviews. I followed this recipe exactly and by taste-testing the batter I could tell it was very bland. I ended up tripling the ginger. Still, the cookies were so soft in the middle and crusty on the outside, I couldn't really get them off the pan without scraping and making them 'ugly' and lose cookie form. Like I said, we ate some of them, but I didn't even bother saving these because they couldn't feasibly be moved to my cookie jar or even placed in a ziplock baggie adequately. No good, Paula. This recipe needs a lot of re-working in my book.
    Excellent taste, the best recipe I ever tried. Thank you.
    Very, very good. Hard to stop eating these cookies. Definitely let them cool first - they're even better!
    Freaking awesome! Didn't change anything. Thanks Paula!
    These cookies are delicious! My son loves ginger cookies and he asked if we could make some this weekend. We looked over several recipes before deciding on this one - the reviews were great and Paula never disappoints! 
    We weren't disappointed either. My boys LOVED them and said they were the best ginger cookies they've had - I have to agree! They are the perfect melody of chewiness on the inside but firm on the outside. They are sweet, but not too sweet with just the right hint of all the included flavors, still allowing the ginger to take center stage. We have found a new staple in our house! YUM!!
    I followed the recipe and I ended up with a very flat, very tasty cookie. I used a #50 disher and got 32 cookies. Next time (yes, there will definitely be a next time I will use a #60 disher and buy ice cream to make ice cream sandwiches.
    I tried several ginger cookie recipes, including others on this site but these are definately the favorites!
    Oh hi, new favorite ginger cookie recipe. This is very similar in taste and chewiness to Starbucks' molasses cookies if you are familiar with them. Super easy to make, and even quicker to bake. Thanks Paula. ^_^
    I loved them!! this was my first time making Ginger cookies and I loved them. My office had a cookie competition today and the Ginger cookie was my secret weapon and guess what? COOKIE DOMINANCE WAS MINE!! I won and it was all thanks to Paula's recipe. I also used her recipe for Monster cookies and those were and always will be my hit cookie. Thanks again Paula for a wonderful cookie :
    Amazing! My family cant stop eating them...and everyone who tastes them wants the recipe! these are a sure hit!
    These are some of the best cookies I've ever had! I have to make them in triple batches for both sides of our family.
    Absolutely wonderful. Tasty and chewy plus very easy to make! Next time I might add a little more ginger. Did not have cloves, so I used allspice instead. They turned out wonderful.
    Yummy! Easy and perfect. Directions are terrific as is.
    I really like the flavor of these cookies but for some reason when they bake they end up really flat. I followed the recipe exactly and am unsure what I did wrong??
    I too used butter sub the cloves for cardamom and nutmeg and added some peppermint extract as well as doubled the spices My family and I were in heaven. Thx Paula for the basics and being able to add and delete on your recipes.
    I used butter instead of shortening and doubled the quantities of the spices. I also pulled them from the oven about 3 minutes earlier than called for. They came out perfectly crispy on the outside and soft inside.
    Good cookie overall, but not the dark, spicy, deeply cracked ginger snaps I remember from my childhood.
    Tasty, easy recipe. I made them much healthier by using coconut oil (warm just slightly in low oven so that its liquid when you add to recipe). When baking with coconut oil, use slightly less than the recipe calls for in butter/shortening. In this case I used 5/8th of a cup (or 1/2 cup + 1/8th cup w/ your measuring cups). Also, instead of rolling in sugar before baking, I baked them without sugar and instead sprinkled them w/ powdered sugar straight out of the oven while they were hot. Just delicious!
    I signed up to food network just to review these cookies. I have never made a Ginger cookie before but have made many different types of cookies. These cookies ARE GREAT. I rolled them in different kinds of colored sugar for Christmas.
    Absolutely delightful. A perfect cookie for Christmas. I will be making these again and filing the recipe among my favorites.
    O boy! Did my family loooove these cookies. Everyone is asking me for he recipe. Thanks Paula. Once again!
    I have never made ginger cookies before so wasn't sure what to expect but these were really good! You do have to place the cookies more than 1/2 in apart though - the first batch I made I only placed them 1/2 in apart and they all melded together!
    Quick and easy to make. I enjoyed the flavor while they were warm but found after they cooled they lost their kick. I"ll increase the amount of ginger and cloves next time. Also used a spray can oil on the cookie sheets with great success!
    I am a pastor's wife and made plates of cookies to give out the Sunday before Thanksgiving. These were a hit. Thanks, Paula, for sharing this wonderful recipe. It is a keeper. My husband said that if I could figure out a way to serve these cookies warm to our church people that would be even better.
    Absolutely wonderful! This is a five star recipe all the way!
    I make these every fall... On that first chilly day I ope the windows in my kitchen and let that chilly fall air in and bake. These cookies are spectacular- they're chewy and moist with just the right amount of spicy sweetness. I <3 Paula.
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