Lew'S Ginger Cookies
Crispy, spicy ginger cookies with warm cinnamon flavor, perfect for cozy gatherings or holiday treats, offering a classic taste with a delightful chewy texture.
Ingredients
Instructions
- Cream together Crisco and sugar.
- Add molasses and egg; beat together.
- Sift together soda, flour, ginger, and cinnamon.
- Stir the dry ingredients into the creamed mixture by hand.
- Refrigerate the dough for at least a couple of hours or overnight.
- Roll the chilled dough into 3/4-inch balls.
- Roll the balls in granulated sugar.
- Place on an ungreased cookie sheet, 2 inches apart.
- Bake at 350°F for 15 minutes.
Tips & Substitutions
For optimal flavor, allow the dough to chill overnight, enhancing the spices' aromas. If you don't have Crisco, unsalted butter can be substituted, but this may affect the texture slightly. Consider adding a pinch of nutmeg for additional warmth or adjusting the ginger and cinnamon to taste for a spicier cookie.
Serving Suggestions
These ginger cookies are delightful on their own but can be paired with a warm cup of tea or coffee for an afternoon treat. They also make a lovely gift during the holidays. For a unique twist, serve alongside Easy Hot Fudge Sauce for a dessert option.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To maintain their softness, you can place a slice of bread in the container. If you want to enjoy them warm, reheat in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Lew'S Ginger Cookies contains roughly 609 calories, with 12g protein, 123g carbohydrates, and 9g fat. It is an excellent source of iron (26% of the Daily Value), protein (25% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 727mg per serving (32% of the Daily Value).
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 use fresh ginger instead of ground ginger?
Yes, you can use fresh ginger, but it will alter the cookie's texture and moisture. Use about 1 tablespoon of freshly grated ginger in place of the ground ginger, adjusting to taste. Remember that fresh ginger has a stronger flavor, so start with less and increase if desired.
What can I do if my dough is too sticky?
If your cookie dough is too sticky to handle, try adding a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Refrigerating the dough longer can also help firm it up, making it easier to roll into balls.
How can I make these cookies more chewy?
To achieve chewier cookies, consider adding an extra egg yolk to the batter or reducing the baking time by a couple of minutes. This will help retain moisture, resulting in a softer and chewier texture. Also, avoid overbaking, as this can lead to a drier cookie.
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).