grandma's ginger cookies
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.
prep time
55 Min
cook time
1 Hr 30 Min
method
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yield
14 dozen 3-inch cookies
Ingredients
- 3/4 cup butter
- 3/4 cup shortening
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- 1 - egg
- 1/2 cup dark karo syrup
- 1/2 cup cream or half and half
- 2 tablespoons hot black coffee
- 2 - rounded tsp. baking soda dissolved in the coffee
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
- 5-6 cups flour, no more than 6 cups
How To Make grandma's ginger cookies
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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.
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Step 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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Step 3Bake in hot oven, 350 degrees for 5-8 minutes. Cool a moment on cookie sheet.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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