Ginger Icebox Cookies

Icebox cookies are the original make-ahead cookie, and this ginger version keeps a log of spiced dough in the fridge ready to slice and bake at a moment’s notice. Molasses gives the cookies a dark, bittersweet depth and that classic gingerbread chew, while three full teaspoons of ground ginger deliver a warm, lingering heat.

The dough is deliberately stiff so it holds its shape as a log in the fridge and slices cleanly without squishing. Cream the sugar and shortening well, beat in the eggs, then add the molasses and dry ingredients until you’ve got a firm, rollable mass.

Chill until solid, slice into even rounds, and bake. The cookies spread just slightly in the oven and come out crisp on the edges with a softer, chewier center.

Pro Tips

• Roll the dough into a tight, uniform log. Wrap it in plastic wrap or wax paper and twist the ends to compact it. An uneven log produces cookies of different sizes that bake unevenly.
• Chill for at least 2 hours, or overnight. Firm dough slices cleanly. Soft dough smashes flat.
• Use a sharp knife to cut even slices, about ¼ inch thick. Rotate the log a quarter turn between each cut to prevent one side from flattening.
• The dough keeps in the fridge for up to a week, or freeze it for up to 3 months. Slice and bake straight from frozen, adding a minute or two to the bake time.

Variations

• Spiced version: Add a teaspoon of cinnamon and half a teaspoon of cloves alongside the ginger for a more complex gingerbread flavor.
• Crystallized ginger: Fold in finely chopped crystallized ginger pieces for a chewy, spicy-sweet surprise in every bite.
• Sugar-coated: Roll the log in granulated sugar before chilling so each slice has a sparkly, crunchy edge.