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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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Colossal Ginger
Servings: 9
Author: Cookie Madness


  • 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


  • 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.


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.