Grandma's Ginger Cookies

mary Armstrong

By
@emit1961

Everyone marvels at the "thinness" of these cookies. They're very easy to handle when rolling out.

Voted "Favorite cookie" of our hometown radio station in 1992. I called in for the recipe and have been baking them ever since.

These are especially good during the holidays.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
14 dozen 3-inch cookies
Prep:
55 Min
Cook:
1 Hr 30 Min

Ingredients

3/4 c
butter
3/4 c
shortening
1 c
sugar
1 c
brown sugar, firmly packed
1
egg
1/2 c
dark karo syrup
1/2 c
cream or half and half
2 Tbsp
hot black coffee
2
rounded tsp. baking soda dissolved in the coffee
1/2 tsp
salt
1 tsp
cinnamon
1 tsp
ginger
1 tsp
cloves
5-6 c
flour, no more than 6 cups

Step-By-Step

1Mix in order given, ( I whisk the spices and salt into one of the cups of flour), and add enough flour to make a soft dough.

Putting dough in refrigerator over night makes it easier to handle.

2Roll out thin (1/8 inch or less) on pastry cloth.
Using a 3 inch scalloped cookie cutter, cut out cookies and place on an UNGREASED cookie sheet.


(May sprinkle sugar on top of unbaked cookie but seems to create bubbles).

3Bake in hot oven, 350 degrees for 5-8 minutes. Cool a moment on cookie sheet.

4Don't be afraid to handle the dough. If cookies look pale, they're not done; bake until beginning to turn color.

Don't use the 4 inch cookie cutter.

Once cooled, cookies can be stored in airtight container and freeze well, also.

About this Recipe

Course/Dish: Cookies
Hashtags: #Ginger, #cinnamon, #cookie