Ginger Cookies Recipe

Name: Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Crisco (don't Use Butter, They Won't Turn Out Right); 1 cup Packed Brown Sugar; 1 whole Egg Well Beaten; 4 Tablespoons Molasses (I Prefer Brer Rabbit Full Flavor); 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Ginger; 2 teaspoons Baking Soda; 1/2 teaspoons Salt; 2 cups Flour; 1 whole Orange, Zested; Granulated Sugar For Dipping

Servings: persons

3/4 cups Crisco (don't Use Butter, They Won't Turn Out Right)
1 cup Packed Brown Sugar
1 whole Egg Well Beaten
4 Tablespoons Molasses (I Prefer Brer Rabbit Full Flavor)
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
2 teaspoons Baking Soda
1/2 teaspoons Salt
2 cups Flour
1 whole Orange, Zested
Granulated Sugar For Dipping

1
In small bowl, combine dry ingredients and mix well.
2
In a mixer, combine Crisco and sugar until well blended. Add egg, mix well. Add molasses and mix. Add orange zest and mix. Slowly add dry ingredients until well combined.
3
Chill dough for at least 2 hours.
4
Preheat oven to 350 F.
5
Roll dough into small balls and dip the tops in granulated sugar. Place far apart on a cookie sheet (they spread).
6
Bake at 350 F for 10-12 minutes. Cookies will puff up-take them out when they are on the way down. Let sit on the cookie sheet for 1 minute before removing to a wire rack to cool.
7
Note: chilled dough should be very stiff. The cookies are very crunchy when cooled.
8
For high altitude baking, use a pinch more cinnamon and ginger, reduce baking soda by half, and reduce baking time to 8-9 minutes.

479

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cups Crisco (don't Use Butter, They Won't Turn Out Right), 1 cup Packed Brown Sugar, 1 whole Egg Well Beaten, 4 Tablespoons Molasses (I Prefer Brer Rabbit Full Flavor), and more.

Yes, Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions