Servings: 30 cookies serving(s)
Prep time: 20 minutes
Total time: 45 minutes
Cooking time: 25 minutes
One cookie recipe made two ways…
You might find that this Crunchy and Chewy Ginger Molasses Cookies recipe looks awfully familiar. The butter-sugar-flour ratio is similar to a couple of other recipes on the site, but there are two main differences. The first is that this recipe calls for a full tablespoon of ginger. Don’t worry — the flavour is outstanding and not at all overpowering.
The second difference is that in this post I’m showing the difference between cookies made with butter and those made with shortening.
This is an old recipe from my neighbour, Anne, given to her decades ago from an older woman who lived down the street. The recipe as I received it called for shortening, which I never have, so I made the cookies with butter.
Because the recipe was given to me along with a tin of the cookies I was able to see just how differently one recipe can bake up when you change the fat.
- The shortening version has a very light texture, but they’re still crunch and chewy.
- The butter version is crunchy and chewy too, but the texture isn’t light or crispy. They also aren’t as pretty so that’s why I rolled them in sugar.
- As well, I made a half batch with a little ground flax mixed in since it never hurts to up the nutrition in a cookie.
However you choose to make these cookies, this is an outstanding recipe with great texture and lovely spicing. One of those classic recipes that never gets old.
Crunchy & Chewy Ginger Molasses Cookie Recipe
(also known as Chuckie’s Cookies)
Makes 2-2 1/2 dozen cookies
- ¾ cup butter or shortening
- 1 cup sugar
- 1 egg
- ¼ cup Crosby’s Fancy Molasses
- 2 cups flour
- 2 tsp. baking soda
- 1 Tbsp. ginger
- 1 tsp. cinnamon
- ¼ tsp. salt
- 2 Tbsp. ground flax (optional)
- ¼ cup sugar for rolling (optional)
- Preheat oven to 375 F
- Cream butter/shortening and sugar. Mix in egg and molasses.
- In a separate bowl combine remaining ingredients then stir into butter mixture.
- Drop by spoonful onto a parchment-lined baking sheet. (Don’t flatten). Roll in sugar first, if you like.
- Bake for 11-12 minutes.