---
title: Tried and True Soft Molasses Ginger Cookies
author: Family Recipe Box
servings: 96
prep_time: 25m
cook_time: 12m
tags:
  - dessert
  - cookies
  - ginger
  - molasses
  - holiday
  - family-favorite
source: Family Recipe Box (Tried and True Ginger Cookies.docx)
---

In a #large bowl{}, whisk together @all-purpose flour{4%cups}, @baking soda{1%tbsp}, @ground cloves{2%tsp}, @ground ginger{4%tsp}, and @ground cinnamon{2%tsp}. Set dry mixture aside.

In the bowl of a #stand mixer{}, beat softened @unsalted butter{2/3%cup} and @shortening{2/3%cup} with @granulated sugar{2%cups} until light and fluffy.

Add @eggs{2}, @dark molasses{2%tbsp}, and @light corn syrup{2%tbsp} to the butter mixture; beat until smooth.

Gradually blend in the dry flour-spice mixture on low speed until a smooth and pliable dough forms.

In a small shallow bowl, mix @granulated sugar{1/2%cup} and @ground cinnamon{1%tsp} for rolling.

Using a #small cookie scoop{} or hands, pinch off dough and roll into smooth balls (teaspoon size for small, or tablespoon size for larger cookies).

Roll each ball thoroughly in the cinnamon-sugar mixture. Arrange 2 inches apart on parchment-lined #baking sheets{}. (Dough balls can also be frozen on sheets and bagged to bake fresh as needed!).

Preheat oven to 350°F (175°C). Bake small cookies for ~bake small{10%to 12%minutes} (or tablespoon-sized cookies for ~bake large{25%to 28%minutes}) until cookies crack on top and are firm yet soft to the touch.

Let cool on pan for ~cool{3%minutes}, then transfer to a #wire cooling rack{}.