Soft ginger cookies that are big in size and flavor. The soft and chewy texture is perfection with sugar drizzled on top.
There is a deli in our small town that whips up the best sandwiches around. They also make a soft ginger cookie dipped in sugar, that is amazing. Its always the perfect dessert after one of their delicious sandwiches.
I had always wanted to figure out how to replicate their delicious ginger sugar cookies. After trying several recipes, this one is far and away, the winner.
The mix of ginger, molasses, and sugar is perfect. Sometimes ginger cookies can be too gingery. Not this one. Its the perfect amount of ginger.
The texture is also perfect, by maintaining a very soft, chewy center, with a slight crunch on top. And, the sugar on top, creates a ginger sugar cookie that is melt in your mouth delicious.
I just enjoyed one after my scrambled egg breakfast this morning. I know, a cookie after breakfast, not the best habit, but I’m letting myself have this one.
I’ve mentioned before how I think using shortening instead of butter, like with my m&m cookies, in general, creates a fluffier cookie. These soft ginger cookies are a perfect example of this. Using butter would make these cookies more dense and chewy, rather than soft and fluffy.
How to bake soft gingerbread cookies
You will want to stick to 8 minutes at 350 degrees for these cookies. They will still look soft and puffy when you take them out of the oven, but, they are done. They will settle more as they cool. One of the best parts of this cookie is the fluffy interior. Over-baking will compromise that perfect fluffiness.
How to make soft ginger cookies
I believe using the crisco shortening plays a big part in this. When you are making a cookie where softness and lightness is the goal, shortening should always be the preferred choice for your recipe.
How to store soft gingerbread cookies
You can store your freshly made cookies in an airtight container for up to 5 days, and they will still be soft and delicious. If you think you’ll go through the batch in a day or two, simply place on a plate with saran wrap tightly wrapped around it, and you’ll be good to go.
I’m so glad I have this recipe to add to my ginger cookie repertoire. I enjoy my gingerbread cookie recipe for Christmas time and making gingerbread men, but for year around ginger cookie goodness, these will be my go to ginger cookies. So, so good.
I hope you enjoy them as much as we do.
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Soft Ginger Cookies
Soft ginger cookies recipe that are big in size and flavor. The soft and chewy texture is perfection with sugar drizzled on top.
- 3/4 cup crisco shortening
- 1 cup granulated sugar (plus 1/4 cup more for rolling)
- 1 egg
- 1/4 cup molasses
- 2 cups all purpose flour
- 2 tsp baking soda
- 3/4 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In stand mixer, cream together shortening and sugar for 2-3 minutes. Add in flour, baking soda, salt, and ginger and mix on low speed, just until combined. Do not overmix.
Scoop out dough balls about 1 tablespoon in size and roll into balls with your hands. Roll the dough balls in sugar, until completely covered and place on baking sheet.
Cook in preheated oven for 8 minutes, or until cookies are just set. Cool cookies on pan for 2 minutes, then place cookies on wire rack for further cooling. (I just slide the cookies, while still on the parchment paper, onto the wire rack-very easy and works well)
Adapted from Melanie Makes