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Prep Time
10 mins
Cooking Time
1 h
Total Time
1 h 50 m
48 cookies


2 1/4 cups
all-purpose flour
560 mL
2 tsp
baking soda
10 mL
2 tsp
ground ginger
10 mL
1 1/2 tsp
ground cinnamon
7 mL
1/2 tsp
2 mL
1/4 tsp
each ground cloves and nutmeg
1 mL
3/4 cup
vegetable shortening
175 mL
1 cup
firmly packed brown sugar
250 mL
1/3 cup
75 mL
1 1/2 tsp
fresh minced ginger
7 mL
1/2 cup
chopped crystallized ginger
125 mL
1/2 cup
demerera sugar, for rolling
125 mL


Step 1

In bowl, whisk together flour, baking soda, ginger, cinnamon, salt, cloves and nutmeg; set aside. In another large bowl, use electric mixer to beat together shortening and brown sugar until light and fluffy, scraping down sides of bowl as needed. Beat in egg, molasses and fresh ginger. Stir in dry ingredients just until blended. Fold in crystallized ginger. Cover and chill 1 to 2 hr., until dough is firm.

Step 2

Preheat oven to 375°F (190°C). F. Line 3 baking sheets with parchment paper. Roll dough into 48 balls, each a scant tablespoon. Roll in demerera sugar to coat and place on prepared baking sheets, spaced about 2-in. (5-cm) apart. One tray at a time, bake on middle rack of oven 8 to 10 min., until cookies are set around edges but still a little soft in the centre.Transfer to wire rack to cool completely. Store in airtight container up to 3 days or freeze for up to 1 month.


Substitute granulated sugar or sanding sugar for rolling cookies.
Add 1/2 cup (125 mL) chopped toasted pecans to cookie dough.
For crisper cookies, bake longer.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cookie):
3 g
Saturated Fat:
1 g
5 g
9 g
5 mg
1 g
80 mg
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