grandma's ginger cookies
(1 rating)
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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(1 rating)
yield
14 dozen 3-inch cookies
prep time
55 Min
cook time
1 Hr 30 Min
Ingredients For grandma's ginger cookies
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3/4 cbutter
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3/4 cshortening
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1 csugar
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1 cbrown sugar, firmly packed
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1egg
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1/2 cdark karo syrup
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1/2 ccream or half and half
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2 Tbsphot black coffee
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2rounded tsp. baking soda dissolved in the coffee
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1/2 tspsalt
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1 tspcinnamon
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1 tspginger
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1 tspcloves
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5-6 cflour, no more than 6 cups
How To Make grandma's ginger cookies
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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.
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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).
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3Bake in hot oven, 350 degrees for 5-8 minutes. Cool a moment on cookie sheet.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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