Ginger Spice Cookies

I am in love. With these soft and chewy ginger spice cookies.

These are the kind of cookie that you need in your cookie jar. And if you don’t have a cookie jar, it’s the type of cookie you should buy one for. I didn’t even know I was a ginger-spice-molasses type person until I ate these. I looked at the recipe and it looked pretty basic so I was trying to think of something to snazz them up. I thought about sandwiching them with cream cheese frosting, adding orange zest, dipping them in white chocolate etc. But that all changed when I took a bite of a cookie warm out of the oven and I knew that these little beauties needed to stay exactly like they were. Some ginger cookies are soft, some are puffy and cakey. These are are chewy. They’re a little on the thinner side and they crisp just around the edges and then get soft and perfectly chewy in the middle. My kind of cookie.

ginger spice cookies from Our Best Bites

These cookies are so simple and inexpensive–you probably already have everything in your house, and if you don’t, you should because they’re pantry staples. You’ll need flour, sugar, cinnamon, ginger, cloves, baking soda, and table salt.

ginger spice cookies dry ingredients

You’ll also need an egg, some molasses, and some butter-flavored shortening.

ginger spice cookies moist ingredients

Yes, we are aware that shortening is a controversial ingredient. My position is that a) it’s nearly trans fat-free and b) there are a few recipes where shortening usage (in my opinion) is a must–pie crust, fried chicken, and these cookies and c) if you’re eating any of those foods often enough to cause health problems, it’s probably less about the trace amount of trans fats and more about the fact that you’re eating pie crust and fried chicken and cookies in alarmingly large quantities. You’re welcome to substitute something else for the shortening, but if you come back and say, “I used coconut oil and my cookies tasted gross, kind of coconut-y” or “I used butter and my cookies fell flat and were as hard as rocks” or “I used the tears of virgin unicorns and now my friends and family say that virgin unicorns don’t exist and I have become a social outcast,” I might be a little bah-humbug-ish. 


Preheat your oven to 350 F and line two baking sheets with parchment paper (these sheets are fantastic!) or Silpat liners. Cream your shortening and sugar together for a couple of minutes until it’s light and fluffy.

creamed shortening and sugar for ginger spice cookies

Add your molasses…

adding molasses to ginger spice cookies mixture

and your egg..

adding egg to ginger spice cookies

and then mix until combined. While the egg/sugar mixture is mixing, whisk together your dry ingredients.

adding spices to ginger spice cookies

adding baking soda to ginger spice cookies

Then add them to your creamed shortening mixture.

Using a standard-sized cookie scoop, scoop the dough…

scoop of ginger spice cookie dough

and then roll the dough ball in sugar.

rolling ginger spice cookie dough in sugar

and then place it on baking sheets. Repeat with the remaining dough.

ginger spice cookie dough rolled in sugar

If desired, you can use a flat-bottomed cup or mug to gently press them down.

pressed ginger spice cookie dough

Aside from measuring out brown sugar, I’m not sure there’s a more satisfying cooking task.

baking sheet of ginger spice cookie dough


They will puff up a bit while baking and then flatten out when they cool.

baked ginger spice cookiescloseup of ginger spice cookies
Perfect for stacking, packing, and snacking.

stacked ginger spice cookies

My breakfast of champions: a Diet Coke and one (okay, three) of these cookiesginger spice cookies from OUr Best Bites

And I know I said they shouldn’t be messed with, but the one thing they’re practically begging for is to be turned into ice cream sandwiches. Under cook them just a bit and then smoosh them with pumpkin ice cream, or homemade vanilla with cinnamon would be awesome. And we also have this scrumptious variation!

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Ginger Spice Cookies

  • Author: Sara Wells
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 dozen



  • 3/4 cup butter-flavored Crisco
  • 1 cup granulated sugar, plus more for rolling
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups flour, lightly spooned into measuring cups and leveled with a knife
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon table salt


Preheat oven to 350 F. Line 2 cookie sheets with parchment paper or Silpat liners. Set aside.

Combine sugar and shortening in the bowl of an electric mixer and mix until light and fluffy (about 2 minutes). Add the egg and molasses and beat until completely incorporated.

While the sugar mixture is mixing, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Add them to the creamed shortening mixture and mix until combined. 

Using a standard cookie scoop, scoop the dough into balls and roll in sugar. Place 12 dough balls on each cookie sheet. If desired, use a flat-bottomed glass or mug to gently flatten the dough. 

Bake for 8-10 minutes or until just set around the edges and you start to see crackling on the top. Be sure not to overbake! Remove from oven and allow to cool completely before removing from the baking sheets.




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  2. thanks Sara, I am going to make them today! I have to make “fall” cookies for ds’s preschool class (no halloween cookies allowed, LAME-O). I hope the 3 year olds like them, cross your fingers!!

    and if they are really fantastic (which of course they will be, everything you guys do is fantastic) I will make another batch to take to a gal from church who just had a baby. =)

  3. My daughter and I just made these, and they ARE as good as you say! We ate them just plain, and as ice cream sandwiches, and either way, they are delicious! And now my house smells yummy…thanks!

  4. Camille- these are for you. They are just barely crisp around the very edge and then they’re super soft and the longer they sit the chewier they become, especially when they’re really thin.

    Amber- I haven’t tried with butter. Normally I’m an all butter all the time type of gal, but the exception is cookies, when often crisco yields a better texture. Butter may make these cookies spread more and become crispy instead of soft. But I don’t know- if you give it try let us know!

  5. Have you tried making these with real butter? I don’t have any crisco, but I would love to make these… Just wondering.

    1. I make ginger spice cookies with butter – my recipe is very similar to this one and everyone absolutely loves them. The trick with butter is creaming it when it is cold. If it gets too warm and soft it will flatten in the oven. You can even refrigerate the dough before you roll it into cookies if you want. My cookies never flatten, so it is impossible.

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