Big Soft Ginger Cookies

ginger cookie

These cookies are best with a big mug of your favorite hot chocolate. Rolled in sprinkles before baking, they are soft and warm, perfect on a wintry night!

Hands-On Time:10 minutes
Ready In: 20 minutes
Yield: 2 to 2 1/2 dozen cookies


    1/2 cup unsalted butter - softened
    1/4 cup vegetable shortening
    1 cup granulated sugar
    1 large egg
    1/4 cup molasses
    2 1/4 cups all-purpose flour
    2 teaspoons ground ginger
    3/4 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1 teaspoon baking soda
    1/4 teaspoon salt
    colored nonpareil sprinkles


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or grease lightly with cooking spray.
  2. Blend butter, shortening and sugar until light and fluffy. Add egg and molasses and stir until smooth.
  3. Stir together flour, spices, salt and baking soda. Add to wet ingredients with a wooden spoon until well combined. Batter will be stiff.
  4. Roll into 1 1/2-inch balls and dip in nonpareils. Set on baking sheets 2 inches apart.
  5. Bake for 10 - 12 minutes or until cookies are puffy and slightly dry. Remove from oven and cool on baking sheets for 3 minutes. Transfer to racks to complete cooling.
See more recipes from Anne Coleman (aka Short Order Mom).

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