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Colossal Ginger Cookies with Nutiva Shortening

Giant Ginger Cookies that are soft and chewy in the center and have crispy edges.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Servings: 9
Author: Cookie Madness


  • 1 cup granulated sugar 7 oz/196 grams
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup 168 grams Nutiva shortening**
  • 1/4 cup molasses
  • 2 cups all-purpose flour 9 oz/252 grams
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • Crystal sugar for garnish optional


  • In a large bowl, using an electric mixer beat shortening, sugar, egg and vanilla until light. Beat in molasses.
  • In a separate bowl, mix together flour, salt, baking soda, cinnamon, cloves and ginger.
  • Stir flour mixture into sugar mixture until thoroughly combined.
  • Scoop dough and shape into 9 large mounds. Place dough mounds in refrigerator and chill for about 2 hours.
  • 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 a baking sheet lined with parchment paper.
  • Bake for 13-15 minutes or until cookies appear set in the middle and are starting to brown around the edges.
  • Let cool for 2-3 minutes on cookie sheet. Cookies will be large, thick, crispy on the outside and soft on the inside.


If you are making these with regular Crisco, use ¾ cup (144 grams) – Crisco weighs less per T.