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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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

Directions Step-By-Step

1
Mix 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.
2
Roll 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).
3
Bake in hot oven, 350 degrees for 5-8 minutes. Cool a moment on cookie sheet.
4
Don'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