Crispy Ginger Molasses Cookies

There are two schools of thought when it comes to Ginger Cookies – you either like them crispy throughout or you like them crispy on the edges and soft in the middle. In our home we like the crispy throughout kind and this cookie fits the bill! These cookies harden as they cool so do not over-bake them. Remember that cookies continue to cook even after you take them out of the oven. In other words, if they look perfect (ready to eat) when you remove them from the oven, then they will likely be slightly over cooked once cooled. Practice makes perfect with timing and of course every oven is different and the portion of dough for each cookie can also affect cook time needed. That’s why it’s always a good idea to test a small batch before throwing every tray in the oven at once. Once you crack these cookies, they are scrumptious! Santa particularly likes these cookies with a cold glass of milk!

ginger cookies

Active time: 12 mins. to 18 mins.

Inactive time: 11 mins. to 13 mins.

TOTAL TIME: 23 mins. to 31 mins.

YIELDS: about 5 dozen cookies



  • 3/4 cup vegetable shortening*

  • 1 cup sugar

  • 1/2 teaspoon salt

  • 2 teaspoons baking soda

  • 1 large egg

  • 1/3 cup molasses

  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour

  • 1 to 2 teaspoons ground ginger

  • 1/2 teaspoon ground cloves

  • 1 teaspoon ground cinnamon

*Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.


  • 1/4 cup sugar

  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

  2. Beat together the shortening, sugar, salt, and baking soda.

  3. Beat in the egg, then the molasses.

  4. Add the flour and spices, beating to make a smooth, fairly stiff dough.

  5. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.

  6. Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.

  7. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.

  8. Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through. ( halfway through the bake we take the cookie sheet out of the oven and flatten the cookies with a measuring cup and then return and continue to bake)

  9. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.

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