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Let’s welcome the holiday season with the Crispy Ginger Cookies! Easy to make, full of aromatic spices and dark molasses, these Crispy Ginger Cookies are the quintessential sweet treat. There is a traditional recipe to follow as you will find it below. However, there are twists and substitutes that you can and may well resort to. It all depends on how you want the cookies to be: spicy, crispy, chewy… you name it!
Why we love 💕the Crispy Ginger Cookies
- They smell so good and they are so ginger-y!
- Their fall brownish color from the molasses
- Their rustic looks with the sugar on top!
🕐How to make the Crispy Ginger Cookies
- First you make the dough: start by creaming butter, shortening, and sugar both brown and granulated together.
- Then you mix in the molasses and add the eggs.
- In a separate bowl, combine the dry ingredients: flour, baking soda, and spices.
- Combine the wet ingredients and dry ingredients. Make sure to mix it all together well. Cover the dough with plastic wrap and chill for one hour in the refrigerator.
- When the hour is u, take the dough out of the refrigerator and form 1-inch balls. Preheat your oven to 375 °F.
- Roll the balls in sugar and place them on a baking sheet.
- Bake for up to 8-12 minutes until cookies are browned. Let them sit for a few minutes before you transfer them to a cooling rack.
FAQs about the Crispy Ginger Cookies
What type of butter should I use?
Regular unsalted butter is the best choice. Make sure it is at room temperature but not completely melted because it will not cream well with the sugars.
What is the best alternative for shortening?
You can replace shortening if you don’t like it. However, shortening gives cookies the extra flaky character that you may not get otherwise. You can replace it with regular butter or plant-based butter. You can go for coconut oil, the vegan alternative with the similar texture but with a strong coconut-y flavor. Expect different textures with each of the above alternatives.
Can I substitute molasses for another sweetener?
Yes, you can. You can use maple syrup, agave nectar or honey to name just a few. Molasses are used in this recipe for the extra brown color and the caramel taste. If you decide to go for honey or agave nectar, the cookies will have a lighter color for sure. Maple syrup may be closer to molasses for its color. You have to adjust the quantities as various sweeteners have different sugar levels.
Can I add extra spices?
You could add pieces of crystallized ginger for an extra crunch if you wish.
How long can I keep the Crispy Ginger Cookies?
You can keep them in a airtight container for up to 7 days. You can also freeze the cookies in a freezer-safe container for 3 months.
Can I make the Crispy Ginger Cookies gluten-free?
You can use gluten-free flour for the cookies however, the texture will be completely different, You may not get cookies as soft or chewy as you may want to.
How can I make the Crispy Ginger Cookies softer and chewy?
If you want them softer and chewy, bake the cookies for a few minutes less. The longer you bake the cookies, the crispier they become. So, if you keep them in the oven for less time, they will be soft and chewy!
More recipes for the fall? Check out the Pumpkin Magic Custard Cake
Crispy Ginger Cookies
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup vegetable shortening
- 1 cup brown sugar packed
- 1 cup granulated sugar divided
- ½ cup molasses
- 2 large eggs room temperature
- 4½ cup all-purpose flour
- 2 tbsp. ground ginger
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground cloves
- ½ tsp. salt
Instructions
- Place the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl with a hand-held mixer
- Mix in the molasses, and then add the eggs and mix to combine
- In a separate large bowl, combine the flour, baking soda, and spices
- Add dry ingredients to the wet ingredients and mix until thoroughly incorporated.
- Transfer the dough to the refrigerator and chill for one hour
- While the dough is chilling, place top oven rack in center position and pre-heat oven to 375°F
- Line two large rimmed baking sheets with parchment paper and set aside
- Remove dough from refrigerator and form into 1-inch balls. Roll balls of dough in remaining ½ cup granulated sugar until coated
- Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball. Place in the pre-heated oven and bake for 8 – 12 minutes or until cookies are nicely browned and cooked through
- Remove cookies from oven and cool on wire rack for a few minutes before serving.
Notes
- You can use a Silpat® baking mat instead of parchment paper
- You can replace the molasses with the sweetener of your choice. You could use honey, agave nectar or maple syrup but the consistency and/or the sweetness levels will probably change. Adjust according to your preferences in texture and taste.
- If you don’t like shortening, you can use plant-based butter instead.
Very good!!!