Ginger Cookies

Total Time:
37 min
Prep:
25 min
Cook:
12 min

Yield:
about 3 dozen
Level:
Intermediate

Ingredients
  • 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
Directions

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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4.9 128
These are quite delicious and one of the easiest cookies I have ever made. The amount of spice is just right and they are deliciously moist. I will definitely be making these again. item not reviewed by moderator and published
I love these cookies! I tried them using honey rather than molasses which I preferred! They are an easy to make delicious cookie! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Excellent taste, the best recipe I ever tried. Thank you. item not reviewed by moderator and published
Very, very good. Hard to stop eating these cookies. Definitely let them cool first - they're even better! item not reviewed by moderator and published
Freaking awesome! Didn't change anything. Thanks Paula! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I tried several ginger cookie recipes, including others on this site but these are definately the favorites! item not reviewed by moderator and published
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. ^_^ item not reviewed by moderator and published
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 : item not reviewed by moderator and published
Amazing! My family cant stop eating them...and everyone who tastes them wants the recipe! these are a sure hit! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Yummy! Easy and perfect. Directions are terrific as is. item not reviewed by moderator and published
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?? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
LOVE, LOVE, LOVE THESE G-COOKIES THEIR GREAT!!! item not reviewed by moderator and published
Good cookie overall, but not the dark, spicy, deeply cracked ginger snaps I remember from my childhood. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Absolutely delightful. A perfect cookie for Christmas. I will be making these again and filing the recipe among my favorites. item not reviewed by moderator and published
O boy! Did my family loooove these cookies. Everyone is asking me for he recipe. Thanks Paula. Once again! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Absolutely wonderful! This is a five star recipe all the way! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I love these cookies! I make them ever fall/holiday season. item not reviewed by moderator and published
This is the first time i made ginger cookies, and its best ginger cookies i've ever tasted!! I changed the recipe (a tiny bit) though. I doubled the ground ginger for more ginger-ier taste, use only half teaspoon of baking soda to avoid the funny after taste of baking soda.Put it in the fridge for 20 mins or so before rolling them into balls. For the first batch, i rolled it in the sugar, but afterwards found it too sweet (though very2 delicious!) for my taste. So for the second batch onward, didnt roll in the sugar. I also flatten it to so that i'll get thin and crunchy cookies. My husband and i love it so much! Thanks Paula, for the most wonderful ginger cookies ever! item not reviewed by moderator and published
My children and I made these cookies today. We omitted 3/4 cup of flour as suggested by some other reviews, but we followed the rest of the recipe instructions as originally written. Compared to a different gingerbread recipe that we had been using over the past couple of years, this one was very easy (i.e. no heavy kneading involved)! And the cookies turned out beautifully, with a very moist melt-in-your mouth texture. I personally prefer a little bit more spice in my gingerbread (easy to doctor if I so wish), but my kids like subtle flavors and they said that these were the best gingerbread cookies they had ever had. Thanks, Paula! I will definitely be making these again during the holidays. item not reviewed by moderator and published
These cookies are just what the headline says. Very moist, tasty, good, good, good and crunchy the way they are suppose to be. My 7 year old granddaughter shared hers with her friend, Brenden, and told him, you have to try these, they are really good. My grandma made them! He took one bite and said yea they are good. This is a kid who is a very picky eater. He doesn't like many foods. So hats off to you, Paula! Bon appetite!! item not reviewed by moderator and published
Followed the directions but added 1/4 tsp red pepper.I love them. item not reviewed by moderator and published
My cookies didn't look anything like the picture, but they were chewy and delicious. I made them with butter instead of shortening, so perhaps that's why they weren't very pretty, but they were definitely tasty! item not reviewed by moderator and published
Loved it!! it was great! i made it for a few friends when they came over, they all loved it! I made a few changes cause i didn't have all the ingredients (the drawback to living in HK where western food stuff is a little hard to come by) So instead of shortening i used butter and instead of molasses, honey. It still came out great, the cookies were chewy and moist. i also added a little bit more ginger and cinnamon because it tasted a little to buttery. Overall, a wonderful recipe and i would definitely make it again! item not reviewed by moderator and published
I made these exactly according to the directions and they are delicious. I'm not usually a fan of ginger but these just have a hint and they are so chewy. My kids even like them and they don't eat boxed gingersnaps or other desserts with spice. item not reviewed by moderator and published
Amazing!!!!!! I've had this recipe for years, received it from my mom's favorite recipe box. When we were little guys and mom made these, watch out, they didn't stick around for long. This recipe has been in the family forever!!!!!!!!! It's also one of my families favorites......Delisssssss.,.,. item not reviewed by moderator and published
These cookies are quick and easy! I loved the fact that I didnt have to wait around for butter to soften, Rather I was able to meausre out some shortening and go. So versatile and the aroma is remarkable! item not reviewed by moderator and published
Love this recipe! I love the texture and flavor of this cookie. I made a few changes to suit my taste by adding 2 tsp of cinnamon, 2 tsp of ground ginger. I also added finely chopped candied ginger, about 1/8 cup, and rolled in cinnamon suger instead of plain suger. The crunch texture on the outside from rolling in the suger and the soft cookie inside with the flavor of the molasses, ginger and cloves is wonderfull. Best ginger cookie recipe to date! This season I made ten different cookie doughs and gave lots of cookies out for gifts, but I kept half the ginger cookies for myself. Too good to give away! item not reviewed by moderator and published
Somehow I forgot to add the baking soda to my first batch, and they were still fantastic! Much better WITH the soda though.... Thanks Paula! item not reviewed by moderator and published
These were great cookies. I made them last year for little gifts for friends and I have friends begging for them this year! item not reviewed by moderator and published
First of all, I used this in my COOKIE PRESS. II changed this recipe a little bit. I greased my cookie sheets because I do not keep parchment paper around my house! I automatically used butter instead of shortening, which was fine. I doubled the ginger and added one teaspoon of vanilla as one of the user's suggested and I thought these were some of the tastiest cookies that I ever had made! item not reviewed by moderator and published
These cookies are so easy and sooooo good. I was really skeptical about using vegetable shortening but they turned out great! They look exactly like they do in the picture...so professional! and with a glass of cold milk they are the perfect bedtime snack! i can't wait to add these to my christmas cookie boxes! I also might double the recipe next time... item not reviewed by moderator and published
best. cookies. ever. item not reviewed by moderator and published
This is basically a good recipe, but who would grease it up and make it more unhealthy by using vegetable shortening? I'm a southern girl, but we use butter. Or lard..., but that's another story. I chopped up candied ginger and added a quart tsp ground ancho chili pepper. Much more interesting, and very very good. item not reviewed by moderator and published
I am typically not an exceptional baker and these cookies were still DELICIOUS. I just made them and have already eaten three. item not reviewed by moderator and published
These cookies were moist, chewy and delicious (especially just a few minutes after being pulled out of the oven). I would make a double batch next time. item not reviewed by moderator and published
This cookie is so good. I can't stop eating them! I made them with my 7 year old son and he is so proud of his cookies. They were very easy to make. We rolled them in turbinado sugar (Sugar In The Raw) which gives them a slightly crunchy texture on the outside, They are perfectly chewy on the inside. Next time we will double the recipe and the spices. item not reviewed by moderator and published
These ginger cookies are amazing--the best I've ever had. My mom's friend made them and I told her I loved them, so she was nice enough to send me the recipe, crediting them to Paula Deen. I made them two weeks ago on a Saturday, doubling the recipe, and probably ate 1 1/2 dozen of them by Monday. I then took the remainder to work to save myself from having to go on a diet. I got to work at 8:30 and the rest of the cookies were gone by 11 am. Everyone at work loved them! I definitely will make these cookies again and again! item not reviewed by moderator and published
This was a great cookie! I was surprised because I had no shortening so I used butter instead. The only problem was I couldn't really taste the spices as much as I would have liked. Next time I think I will double the cinnamon and ginger. The texture was amazing and all in all a great treat! Thanks Paula item not reviewed by moderator and published
Was dying for something sweet and found Paula's recipe. It turned out perfectly. Cookies were delicious and recipe couldn't be simpler. item not reviewed by moderator and published
I was craving ginger cookies and paying $1.50 per cookie at a local coffee spot in Bozeman, Montana. Then I decided to make some and googled ginger cookie recipe. There were a lot of them listed but I picked Paula Deen's because I enjoy her show. These were easy to make and very tasty. On the crisp side, which I like. I took a platter to a meeting to which I was going and they were enthusiastically praised. Taking the suggestion from other reviewers, I doubled the cinnamon and ginger and put them in the oven as balls (didn't bother with pressing then down. They came out perfect. item not reviewed by moderator and published
When I was little, visiting my grandmother meant that there were always ginger snaps in her cookie jar. Just mixing the batter brought back wonderful memories. The only thing I did the 2nd time I made these was cut the clove down to 1/4 tsp., it's a really strong spice! But other than that, these are heavenly. item not reviewed by moderator and published
I was looking for a Molasses Cookie that was like my mom's I saw Paula's recipe and decided to try it. My son was saying it was not like his grandma's until he tried it and he turned to me and said mom this taste just like grandma's and I told him this is the closest one that I could find that was like my moms. item not reviewed by moderator and published
I grew up eating these cookies. My grandma and my mom made these often. The only difference is that we refrigerate the dough for at least a couple of hours. Overnight is better. I take the dough out in the morning and let it sit for about 10 minutes or so. Then roll it into balls...etc. I never press them down. They come out crispy on the outside and chewy on the inside. Excellent!! This is a great recipe to make with your kids. My daughter loves rolling the doughballs! item not reviewed by moderator and published
Made these for a ginger snap lover and got mixed reviews- but I loved them so I gave it 5 stars. These are great ginger cookies but they are NOT ginger snaps. I made a few changes, as some suggested, I amped up the spices a little and I added chopped candied ginger which I think is what made these cookies. Also, I used splenda instead of regular sugar- didn't plan on this but I ran out of the regular stuff and figured the molasses would be sweet enough to carry the cookie (which it was). I will definately be making these cookies again! item not reviewed by moderator and published
As I write this my 14 year old son is making these for the third time in a month. Easy to make, and a great alternative to the standard chocolate chip or oatmeal raisin, our old household favorites. Just as good the next day as they are right out of the oven...our only problem is that they dont often make it to the next day! item not reviewed by moderator and published
I made these cookies for the first time this year. I'll be making them as part of my Christmas recipe arsenal from now on. They're a good foil to the classic and sweet chocolate chip cookies and peanut butter cookies I always make. I used all butter rather than shortening and they were still very good. I also used 1 and 1/2 tsp ginger rather than just 1 as previous posts suggested. I followed the advice of previous posts and baked them between 8 and 10 minutes. I think I'll bake them the full 12 minutes next time since they were a little softer than I like. I sent my family home with a plate of cookies and fudge and my stepdad took as many of these as would fit on the plate, all the while telling the rest of my family, "these are mine! All mine!" item not reviewed by moderator and published
My daughter baked these and they turned out wonderfully! They taste just like gingersnaps. Coated with raw sugar and they were beautiful! item not reviewed by moderator and published
I wish I'd doubled the recipe because I know between eating them myself and giving them to everyone I know (hadn't planned to do that, but they're sooooo good), I know they won't last more than a day. The cookies spread a lot, so leave more than the 1/2 inch between each cookie that Paula recommends. item not reviewed by moderator and published
These cookies will please everyone, even those who claim not to like gingerbread! I've never added the cloves and I use butter instead of shortening and they're still great! item not reviewed by moderator and published
these cookies have all of the components of the perfect ginger snap! they are easy, sweet, spicy, and they come out of the oven looking completely uniform (which is great for gift-giving). like others, i added extra ginger (almost 2 tsp.total), and i also added 1 tsp. of vanilla and used butter-flavored crisco, since it's all i had. after rolling the dough balls in sugar, i didn't bother pressing them down, and they all came out looking perfectly round with crackled tops and a sugary crust. do make sure to space them about 2 inches apart on the baking sheet. also, i recommend baking them at 325 degrees for about 10 minutes to keep them slightly chewy in the center. i will definitely use this recipe again! item not reviewed by moderator and published
They have become a new fav. They are crispy and yummy . Much like ginger snaps , but better. We made icecream sandwiches with pumpkin ice cream! item not reviewed by moderator and published
These cookies were a snap to mix up and bake. My 3 year old twins like them better iced with confectioners icing. I ate them either way. I added half again as much ginger and cinnamon to spice it up a bit to my liking. I also made them with butter instead of shortening. I love the fact that they taste like ginger snaps, yet they are soft and chewy. item not reviewed by moderator and published
These cookies Rock! My husband loves Ginger cookies and he was in love!!! item not reviewed by moderator and published
like this recipe want to give a try item not reviewed by moderator and published
very easy and very yummy especially warm from the oven. item not reviewed by moderator and published
very easy to make and super tasty. My kid loves them. Thank you paula!!! item not reviewed by moderator and published
Paula, you have outdone yourself again... you never fail us! these were awesome! I followed the recipe exact accept I used a silpat. I am thrilled with the flavor and texture! item not reviewed by moderator and published
These cookies were incredibly easy to make and even more incredible to eat!!! taaaaaaaasty!!! item not reviewed by moderator and published
This was without a doubt, the easiest, most delicious, recipe I have made. The cookies turned out perfectly round! The children came home from school to a house filled with yummy smells. item not reviewed by moderator and published
I remember watching Paula do this on TV and it seemed so easy. item not reviewed by moderator and published
Yummy! item not reviewed by moderator and published
I just love these cookies. I have made them several times and have gotten nothing but rave reviews. The only thing I do different from Paul's recipe is I add more ginger. I think a ginger cookie should have a good ginger taste. You won't go wrong with this recipe. item not reviewed by moderator and published
I've made these twice. They're fabulous. I baked them at 325 for 8 minutes and they came out perfectly soft. I also used 1 and a 1/2 of ginger instead of 1. I added some vanilla extract, too. item not reviewed by moderator and published
I served these to company and they were so perfect they did not believe they were homemade! I used a cookie scoop and followed the recipe exactly, and they were so great that I gave them the recipe. item not reviewed by moderator and published
These are delicious! I add some grated fresh ginger for even more ginger flavor. They are very easy to make and I always have the ingredients in my pantry. I bake them on parchment paper and they come out perfectly. item not reviewed by moderator and published
This is the easiest and best-tasting recipe I've found. Everyone loves the cookies -- THE BEST!!! item not reviewed by moderator and published
Very good and nice soft texture. Could use more ginger though. item not reviewed by moderator and published
Absoutely the best I have ever tasted. item not reviewed by moderator and published
This recipe has never let me down. Every time I make it everyone asks me if it is store bough because it tastes fabulous and looks great. I use the full flavor molasses & mm mm mmmmmmm. These are also great to use in Ice Cream Sandwiches with Pumpkin or Vanilla Ice Cream. item not reviewed by moderator and published
These cookies were definitely good, but not quite a five. They are very beautiful, though. Love the cracks. item not reviewed by moderator and published
This recipe has been in our family for generations. I like Crisco instead of butter. Melt the crisco and let it cool. Refrigerate the mixture for at least 3 hours. When you put the balled dough on the cookie sheet...leave it and don't press it down. Cook for no more than 8 minutes for soft, chewy cookies!!!! item not reviewed by moderator and published
These cookies are wonderful! My whole family loves them, including my 4-year-old son. item not reviewed by moderator and published
excellent! item not reviewed by moderator and published
I made several bathces of these cookies at Christmas. They are easy to make and taste absolutely devine! item not reviewed by moderator and published
Everytime I've made these they get rave reviews and/or are the first thing gone at the party. item not reviewed by moderator and published
I used the icing recipe from Paula's Pumpkin Bars as an addition to this recipe- it made the cookies amazing. item not reviewed by moderator and published
I made these cookies for my boyfriend, who said they were the best ginger cookies he'd ever had. item not reviewed by moderator and published
Paula I love You!! item not reviewed by moderator and published
These are pretty good! Thanks Paula! item not reviewed by moderator and published
These cookies are wonderful! Great flavor and melt in your mouth texture. I have tried several ginger cookie recipes and these are the best by far. I will definitely make them again. Thanks Paula!! item not reviewed by moderator and published
Very good cookies for the holiday season! item not reviewed by moderator and published
My husband doesn't eat dairy. He's been watching me bake for the holidays and wishes there's something for him. Paula's Ginger Cookies aren't just dairy free, they are one of the best ginger cookies I've ever had. item not reviewed by moderator and published
I smelled the batter, and thought to myself...oh no! What a surprise when they come out of the oven!! YUM! We are going to make these every year now. I rolled my cookies in green and red sprinkles with the sugar, looks more festive. What a great recipe! I wouldn't cook over 10 minutes on these. item not reviewed by moderator and published
Although ginger cookies aren't my favorite, I made these for people at work, I tried one and ended up eating 5. Everyone at work enjoyed them as well. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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