Crispy Ginger Cookies
Crispy ginger cookies feature warm spices and a rich molasses flavor, perfect for holiday gatherings or cozy afternoons with a glass of milk or tea.
Ingredients
Instructions
- Mix molasses, shortening, brown sugar, and water until well combined.
- Stir in flour, cinnamon, salt, baking soda, baking powder, ginger, cloves, and allspice until a smooth dough forms.
- Cover the dough and chill in the refrigerator for 4 hours or until firm.
- On a floured surface, roll out half of the dough to about 1/8 inch thickness.
- Cut into 2-inch round cookies using a cookie cutter.
- Place the cookies 1/2 inch apart on an ungreased baking sheet.
- Bake at 350°F (175°C) for 5 to 7 minutes, or until edges are barely golden.
- Remove from oven and allow to cool before transferring to a wire rack.
Tips & Substitutions
For extra crispiness, consider adding a tablespoon of cornstarch to the flour mixture. If you don’t have shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Adjust the spices according to your taste; a bit more ginger can add a nice kick. Make sure to chill the dough thoroughly to prevent spreading during baking.
Serving Suggestions
These crispy ginger cookies are delightful on their own but can be paired with a hot cup of tea or coffee for a cozy treat. They also complement a Spiced Waldorf Salad beautifully, adding a sweet contrast to the savory flavors. Consider serving them with a side of Refreshing Lemon-Lime Drink for a refreshing balance.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, simply pop them in the microwave for a few seconds or warm in a 300°F (150°C) oven for a few minutes for fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Ginger Cookies contains roughly 24 calories, with 0g protein, 6g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! The dough can be prepared and chilled for up to 2 days before baking. You can also freeze the cut cookies for up to a month. Just bake them directly from the freezer, adding a minute or two to the baking time.
What can I use instead of molasses?
If you don’t have molasses, you can substitute it with an equal amount of honey or maple syrup, though the flavor will be slightly different. For a closer flavor match, consider using dark corn syrup mixed with a little brown sugar.
Can I make these cookies vegan?
Yes, you can easily make these cookies vegan by replacing the shortening with a plant-based shortening or coconut oil and using a tablespoon of flaxseed meal mixed with water as a binding agent instead of water. Be sure to use vegan-friendly brown sugar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).