Paula Deen Ginger Cookies

Paula Deen ginger cookies are a soft, chewy sugar-crusted cookie with molasses, cinnamon, ginger and cloves that comes together in 20 minutes. This easy Southern comfort food cookie fits holiday table spreads, church suppers and potluck dessert tables, since the recipe makes about 3 dozen.

Roll each dough ball in sugar before you flatten it, because that coating gives the cookies their crackly, sparkling tops. Skip it and you get a plain, pale cookie without the crinkled look in the photo.

Paula uses vegetable shortening instead of butter, which keeps the cookies tender and soft in the middle instead of spreading thin and crisp. Baking on parchment paper or nonstick mats also lets you slide them off the pan without breaking the edges.

Paula Deen Ginger Cookies

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

95

kcal

Molasses and warm spices make a thick dough that bakes into cookies with crinkled, sugary tops. Once they cool on a wire rack, the centers stay soft while the edges turn lightly crisp.

Ingredients

• 3/4 cup vegetable shortening
  

• 1 cup sugar, plus extra for rolling cookies
  

• 1 egg
  

• 1/4 cup molasses
  

• 2 cups sifted all purpose flour
  

• 2 teaspoons baking soda
  

• 1 teaspoon ground cinnamon
  

• 1 teaspoon ground ginger
  

• 1/2 teaspoon ground cloves
  

• 1/2 teaspoon salt
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then line your cookie sheets with parchment paper or nonstick baking mats.
• Cream the shortening: Beat 3/4 cup vegetable shortening and 1 cup sugar with an electric mixer on low speed. Keep going until the two are thoroughly combined.
• Add egg and molasses: Add 1 egg and 1/4 cup molasses to the bowl. Then beat until everything is completely incorporated.
• Mix the dry ingredients: Sift together 2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves and 1/2 teaspoon salt. Add it to the mixture, then stir until just combined.
• Roll in sugar: Roll the dough into balls about 1 inch in diameter. Then roll each ball in extra sugar until it is coated all over.
• Shape the cookies: Place the balls 1/2 inch apart on the prepared cookie sheets. Then flatten each one slightly with your fingertips.
• Bake and cool: Bake for 12 minutes, until the tops crackle and the edges set. Then move the cookies to wire racks to cool.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use butter instead of shortening in these cookies?

You can swap in butter, but the cookies will spread more and come out flatter and crisper. Shortening keeps them thick and soft, which is how Paula's version is meant to turn out.

How do I store ginger cookies so they stay soft?

Keep them in an airtight container at room temperature, and they should stay soft for several days. Adding a slice of bread to the container can help hold in moisture.

Can I make the dough ahead of time?

Yes, you can cover the dough and chill it in the fridge until you are ready to bake. Let it sit out a few minutes first so it is easy to roll into balls.

Can I freeze these ginger cookies?

Baked cookies freeze well in a sealed container or freezer bag once they have cooled completely. Thaw them on the counter and they will taste close to fresh.

Why did my ginger cookies turn out flat?

Dough that is too warm or a baking sheet that is still hot from the last batch makes cookies spread. Let the pan cool between batches and chill the dough if your kitchen is warm.