If you want huge, thick ginger cookies that are soft in the middle but have crispy edges, give Colossal Ginger Cookies a try. I’ve been making these for years and they are always a hit, plus they’re perfect for wrapping and giving as gifts or selling at bake sales. They’re also incredibly simple.
Colossal Ginger Cookies Need Shortening
Shortening is key to big, soft, ginger cookies. When made with butter, the cookies come out flat and sort of greasy. Luckily, non-hydrogenated Spectrum and Nutiva brand shortenings both work perfectly and the palm oil flavor is masked by all the spices.
Also, don’t skip the chilling time. The cookies bake up thicker if you let the dough chill overnight .
Yes, you should make these.
Recipe
Colossal Ginger Cookies
These cookies are big, soft, dense and chewy. Unfortunately, to get the right texture you must use melted shortening. As much as I love butter, it just doesn’t work properly in these cookies therefore shortening is key.
Ingredients
- 1 cup granulated sugar (7oz/190 grams)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup shortening melted and cooled (144 grams)**
- 1/4 cup molasses (80 grams)
- 2 cups all purpose flour (270 grams)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper optional
- Crystal sugar for garnish optional
Instructions
- In a large bowl, using an electric mixer beat sugar, egg and vanilla until light. Beat in melted, cooled shortening and molasses.
- In a separate bowl, mix together flour, salt, baking soda, cinnamon, cloves, ginger, pepper and pepper.
- Stir flour mixture into sugar mixture until thoroughly combined.
- Using a 1/4 cup measure, scoop dough and shape into large mounds. Place dough scoops in refrigerator and chill thoroughly for at least 3 hours or chill dough in freezer for 1 hour.
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment. Dip dough mounds in crystal sugar (if using) and arrange 5 mounds on each cookie sheet, keeping remaining mounds chilled until ready to bake.
- Bake for 15-20 minutes. If cookies seem brown after first 15 minutes, lay a sheet of foil loosely over the top. Let cool for 2-3 minutes on cookie sheet. Cookies will be large, thick, crispy on the outside and soft on the inside.
Notes
The 144 grams applies to Crisco. Nutiva seems to be a little bit heavier, so you may want to measure that one by volume if substituting Nutiva.
Tried this recipe?Let us know how it was!
Veronica
I just made these and they are delicious! I love the crispy outside and soft inside texture. Also, delicious ginger molasses flavor. This will be my go to ginger cookie; fast, easy and so delicious.
Anonymous
Hey Anna, I couldn’t agree with your post (Colossal Ginger Cookies) more. thanksgiving cooking
Anna
Alice and Amy, I would love to hear your reviews, so let me know if you make them.
Amy
I love ginger. I am a ginger freak. I am trying to tell myself that I am not allowed to make these until I make your chocolate pecan chewy thingamajigs.
Alice
Yum…that looks really good! 🙂