These Soft Chewy Ginger Crinkle Cookies are pure comfort in cookie form. They have that cozy, home-baked feel that makes people linger a little longer at the kitchen counter. Plus, they bring the kind of old-fashioned flavor that feels right at home during the holidays, on a rainy afternoon, or anytime you want something sweet and familiar.
What makes these ginger crinkle cookies so good is the simple mix of butter-flavored shortening, sugar, egg, molasses, flour, ginger, cinnamon, cloves, and salt. The shortening gives the cookies a soft, tender bite, while the molasses adds deep flavor and a warm color. Then the ginger, cinnamon, and cloves bring that classic spice cookie taste that feels rich, cozy, and just a little bold. Because of the sugar coating, each cookie also gets a pretty cracked top with a light crunch.
The method is easy, too. First, you cream the shortening and sugar until fluffy, then beat in the egg and molasses. Next, you stir together the dry ingredients and add them in gradually. After that, the dough chills for about an hour so it firms up nicely. Then you roll the dough into balls, coat them in sugar, and bake them at 350°F until set and cracked. The full recipe takes about 1 hour 35 minutes, including chilling, and it makes about 30 cookies at 118 calories each.
These cookies are especially nice for chilly nights, holiday cookie trays, or afternoon coffee breaks. They also travel well, so they are a smart choice for potlucks, school events, and family gatherings. In short, they are the kind of cookie that feels both special and easy.
Why You’ll Love This Soft Chewy Ginger Crinkle Cookies
- Simple ingredients make this recipe easy to shop for and easy to make.
- Soft and chewy texture gives every bite a tender, satisfying feel.
- Warm spice flavor makes these ginger crinkle cookies taste cozy and classic.
- Great for sharing since one batch makes about 30 cookies.
- Perfect for make-ahead baking because the dough chills well and the cookies store nicely.
Butter-Flavored Shortening Tips
The main ingredient in this recipe is butter-flavored shortening. For the best texture, use a fresh, soft shortening that is easy to cream with sugar. Since this ingredient helps create the soft, chewy bite, it should not be melted or too warm. Also, if you want a stronger butter note, choose a high-quality butter-flavored shortening instead of a plain one. That way, the cookies will taste richer without losing their tender crumb. Finally, measure carefully, because too much shortening can make the cookies spread too much in the oven.
Options for Substitutions
- Swap butter-flavored shortening for regular shortening if that is what you have on hand.
- Use unsalted butter in place of shortening for a richer flavor, though the cookies may spread more.
- Replace molasses with dark molasses for a deeper flavor, or use light molasses for a milder taste.
- Use freshly ground cinnamon or ginger if you want a stronger spice flavor.
- Replace the large egg with a flax egg if you need an egg-free option, though the texture will change a bit.
- Use turbinado sugar for rolling if you want a slightly crunchier coating.
Watch Out for These Mistakes
Do not skip the creaming step. When you beat the shortening and sugar together for 5 to 7 minutes, you build air into the dough. As a result, the cookies bake up lighter and softer. If you rush this part, the texture can turn dense.
Also, be careful not to add too much flour. If you pack the flour into the cup, the dough may become dry and stiff. Instead, spoon and level it for better results. Then mix just until combined, because overmixing can make the cookies tougher.
Chilling the dough matters, too. If you try to roll it before it firms up, the dough will be sticky and harder to shape. In addition, the cookies may spread too much in the oven. So give the dough the full 1 hour in the refrigerator if you can.
Finally, watch the baking time closely. These ginger crinkle cookies should look set and cracked, but they should not get too dark. They will firm up as they cool on the pan for 2 minutes, so do not wait until they look completely dry in the oven. That way, you keep the centers soft and chewy.
What to Serve With Soft Chewy Ginger Crinkle Cookies?
These cookies pair well with a hot cup of coffee, black tea, or warm spiced cider, since the spices in the cookies echo those drinks so nicely. They are also lovely with a scoop of vanilla ice cream for a simple dessert plate. If you are serving them at a gathering, add fresh fruit like sliced pears or apples for a light contrast. For a cozy snack spread, you could also serve them with hot chocolate or a warm milk drink.
Storage Instructions
Store: Keep the cookies in an airtight container at room temperature for up to 5 days. If your kitchen is warm, you can refrigerate them for up to 7 days, but let them come back to room temperature before serving for the best texture.
Freeze: Freeze baked cookies for up to 3 months. Place them in a freezer-safe container with parchment between layers so they do not stick together. You can also freeze the dough balls before baking for easy future batches.
Reheat: For the stovetop, warm a few cookies in a covered skillet on very low heat for 30 to 60 seconds just to soften them slightly. For the microwave, heat one cookie at a time for 8 to 12 seconds. Do not overheat, or they may turn too soft.
Recipe Info
Preparation Time: 25 minutes plus 1 hour chilling
Cooking Time: 10 minutes
Total Time: 1 hour 35 minutes
Level of Difficulty: Easy
Servings: 30 cookies
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 115 to 125 per cookie
Protein: 1 to 2 g per cookie
Fat: 4 to 6 g per cookie
Carbohydrates: 17 to 20 g per cookie
Ingredients
- 3/4 cup butter-flavored shortening
- 1-1/2 cups sugar, divided
- 1 large egg, room temperature
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
Step-by-Step Instructions
Step 1: Cream the Shortening and Sugar
In a large bowl, cream the butter-flavored shortening with 1 cup of the sugar until the mixture looks light and fluffy. This should take about 5 to 7 minutes. Then beat in the egg and molasses until everything is smooth and well mixed.
Step 2: Mix the Dry Ingredients
In a second bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, and cloves. After that, add the dry mixture to the creamed mixture a little at a time. Mix until the dough comes together and no dry streaks remain.
Step 3: Chill the Dough
Cover the bowl and refrigerate the dough until it feels firm, about 1 hour. This step helps the dough handle better, and it also helps the cookies keep their shape in the oven.
Step 4: Shape and Roll in Sugar
Heat the oven to 350°F. Place the remaining 1/2 cup sugar in a shallow bowl. Then shape the dough into 1-inch balls and roll each one in the sugar. Set the coated dough balls 2 inches apart on parchment-lined baking sheets.
Step 5: Bake Until Cracked
Bake the cookies for 10 to 12 minutes, or until they look set and the tops are cracked. Keep a close eye on them, because overbaking can take away that soft, chewy center. Once baked, let them cool on the pans for 2 minutes.
Step 6: Cool Completely
Move the cookies to wire racks and let them cool completely. As they cool, they will finish setting up and keep that soft, chewy texture that makes ginger crinkle cookies so good.
Conclusion
These Soft Chewy Ginger Crinkle Cookies are a warm, easy treat with classic spice flavor, a soft center, and a pretty sugar-crackled top. They are simple to make, fun to share, and just right for cozy days or holiday baking. If you try this recipe, let me know how it turned out, share it with a friend, or explore more cozy cookie recipes for your next baking day.
Soft Chewy Ginger Crinkle Cookies
Ingredients
Method
- In a large bowl, cream the butter-flavored shortening with 1 cup of the sugar until light and fluffy (about 5 to 7 minutes). Then beat in the egg and molasses until smooth.
- In a second bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and cloves. Gradually add the dry mixture to the creamed mixture until combined.
- Cover the dough and refrigerate until firm, about 1 hour.
- Preheat the oven to 350°F. Shape the dough into 1-inch balls and roll each in the remaining 1/2 cup sugar.
- Place the dough balls on parchment-lined baking sheets, 2 inches apart.
- Bake for 10 to 12 minutes, or until the tops are cracked. Allow to cool on the pans for 2 minutes before transferring to wire racks to cool completely.
