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Soft and Chewy Ginger Cookies

Soft and chewy cookies that are packed with flavour!

Course Dessert, Snack
Servings 25 cookies

Ingredients

  • 3 cups all purpose flour (I used nutriblend)
  • cups whole wheat flour
  • 4 tsp. ground ginger
  • 2 tsp. baking soda
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground cloves
  • ¼ tsp. salt
  • 1 ½ cups butter
  • 2 cups granulated sugar (I used organic evaporated cane juice)
  • 2 eggs (I used free range from my friend Sandi who recently became a country girl)
  • ½ cup molasses (I used pure without sulphites)
  • ½ cup coarse sugar (I used just a bit)

Instructions

  1. Preheat the oven to 350°F.

  2. In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
  3. In a large mixing bowl beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with wooden spoon.
  4. Using a ¼ cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.
  5. Bake for 12 to 14 minutes until cookies are light brown and puffed. (Do not over bake or cookies will not be chewy.) Let stand for 2 minutes before transferring to cooling rack. Cool.