Grandma's Ginger Cookies

mary Armstrong


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.


★★★★★ 1 vote

14 dozen 3-inch cookies
55 Min
1 Hr 30 Min


  • 3/4 c
  • 3/4 c
  • 1 c
  • 1 c
    brown sugar, firmly packed
  • 1
  • 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
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 5-6 c
    flour, no more than 6 cups

How to Make Grandma's Ginger Cookies


  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.

Printable Recipe Card

About Grandma's Ginger Cookies

Course/Dish: Cookies

Show 2 Comments & Reviews

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