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


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3/4 c
3/4 c
1 c
1 c
brown sugar, firmly packed
1/2 c
dark karo syrup
1/2 c
cream or half and half
2 Tbsp
hot black coffee
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


  • 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.

Printable Recipe Card

About Grandma's Ginger Cookies

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

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