Is there a cookie that you simply must make or it wouldn’t be the holidays? For me, it’s my mom’s old-fashioned ginger cookies. There’s something magical about the aroma of gingerbread cookies wafting through the house during the holidays, and my mom’s old-fashioned recipe captures that spirit perfectly. With a delightful blend of ginger, cinnamon (and my little addition of warm chai spice) these cookies bring back cherished memories of festive gatherings and cozy evenings. Whether you’re rolling them in sugar and enjoying fresh from the oven, or decorating them with icing, each bite is a taste of tradition and love. They’re more than just a treat; they’re a holiday staple that warms the heart and brings everyone together. For an extra treat try them dunked in a cup of Holiday Gingerbread Spice Tea!
Mom’s Old Fashioned Ginger Cookies
Mom’s Old Fashioned Ginger CookiesUPDATED OCTOBER 5th, 2024
INGREDIENTS
• 1 cup white granulated sugar (plus extra for rolling dough balls in)
• ¾ cup of shortening (*see tip below for butter)
• 1 large egg
• ¼ cup fancy molasses
• 2 cups white unbleached flour, sifted
• 1 teaspoon ground ginger
• 1 teaspoon Ground Chai Spice
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 2 teaspoons baking soda
OPTIONAL: ½ cup of finely chopped crystallized ginger
DIRECTIONS
• In a medium bowl, combine all the dry ingredients including spices
• In a large bowl cream together the sugar and shortening (and room temperature butter if using)
• Add the egg and molasses and beat until well combined
• Now add the dry ingredients, half at a time, and mix together on low speed until blended – don’t over mix
• Add crystalized ginger if using and mix another 30 seconds or until evenly distributed
• Roll the dough into 1” balls (I use a small cookie scoop to get uniform balls)
TO BAKE FRESH
• Preheat oven to 350 F
• Roll dough balls in granulated or powdered sugar and place them 2″ apart on a cookie sheet
• Bake on the middle rack for 15 minutes or until lightly browned around the edges and slightly puffed
• Remove from the oven and let rest for 5 minutes before transferring cookies to rack to cool completely
TO FREEZE
• Place dough balls on a parchment-lined cookie sheet and freeze. Once frozen transfer to a container or freezer bag. Freeze for up to 3 months.
TO BAKE FROM FROZEN
• Remove dough balls from the freezer and place them 2” apart on a cookie sheet. Let thaw 10 minutes while you heat the oven to 350 F degrees
• Roll balls in granulated or powdered sugar and place them back on the cookie sheet
• Bake in a preheated 350 F oven, on the middle rack, 15 -17 minutes until lightly browned around the edges and slightly puffed
• Remove from the oven and let rest for 5 minutes before transferring cookies to rack to cool completely
TIPS
• Butter substitute: Use ½ cup of room temperature butter and ¼ cup of shortening = ¾ cup total
• For extra spicy cookies add ½ – 1 teaspoon of Ground Chai Spice to 1/3 cup of granulated sugar before rolling the dough balls in the sugar
• For a less spicy cookie leave out the Ground Chai Spice and increase the cinnamon to 1 teaspoon
