My Grandma's ginger cookie recipe is a timeless tribute that showcases the very best in life. We make these Christmas cookies every year and now are kids make them.
Read on and we'll show you how to make this magical recipe in just 25 minutes!
What are they?
My grandma imparted the love of baking, especially cookies. She made a great variety of cookies every Christmas. I think that my entire family, far and wide, waited for her to work her way into her kitchen and create these little masterpieces.
Each one of us had our favorite cookies that she made. I happened to have 2 favorites - you can't blame me, they were all delicious. The first one was her Christmas Cherry Cookies. If you haven't read my previous post or tried baking those yet, I urge you to do so. My second favorite was her ginger cookies.
Grandma's ginger cookies are actually a molasses cookie with a hint of ginger. Soft and chewy, these showcase the flavor friendship between ground ginger and molasses.
Ingredients and notes
These easy ginger cookies feature a short list of ingredients. Aside from the baking ingredients, this recipe features ginger and molasses.
- For the Molasses: Use a light molasses to keep the flavor profile on the mellow side.
- For the Ginger: We use 5 teaspoons of ground ginger in this recipe.
This is a great cookie recipe for people with egg allergies because we don't use eggs in these.
How to make them
(See the recipe card at the end of this post for the complete recipe)
You'll need a few basic kitchen tools for these homemade ginger cookies.
- Mixing bowls
- A rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper (optional)
Preheat your oven to 350° and then put your baking hat on!
- Cream the sugar and shortening together. Then add the combined water and molasses.
- Add the ginger.
- Stir in the flour, salt, and baking soda.
- Use a rubber spatula to stir it all together. Make sure you scrape the sides of the bowl well when mixing.
5. Roll the dough out to a ¼-inch thickness, on a lightly floured hard surface.
6. Use cookie cutters to cut the dough.
7. Use a spatula to transfer the cut-out cookie dough to a baking sheet.
8. Bake these on a parchment paper-lined baking sheet for 6-9 minutes.
Frequent recipe questions
The cookie is very versatile and can be rolled a little thinner to make more of a crisper cookie, or for those of us that like a nice chewy cookie can be rolled a little thicker to make a more chewy texture.
You can make these ahead of time and freeze for up to 2 months. Or, keep them in an air-tight container for up to 10 days at room temperature.
These cookies can be cut into any shape that you want. My kids prefer the ever so classic gingerbread man.
They can be decorated as simply as with a little granulated sugar, or can as elaborately with different colored sugars or icings. Your imagination is the only thing that can limit you from being as creative as you want.
Whatever shapes you decide to make them or however you decide to decorate them, these ginger Christmas cookies are surely going to become a staple in your holiday cookie collection.
When someone asks you where you got the recipe from, remember to say, Grandma Brotherton.
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Grandma's Ginger Christmas Cookies
- Preheat oven to 375 degrees
- In a bowl cream together sugar and Crisco shortening
- In a separate bowl mix together molasses and water, stirring to combine
- Add molasses and water mixture to the creamed sugar and crisco
- Next add the baking soda, salt and ginger to the mixture
- Slowly add the flour into the mixture until the dough formed and all of the flour has been incorporated
- Roll the dough on a floured surface until a ¼ inch thickness has been achieved
- Cut the dough with the open end of a glass or a cookie cutter of your choice
- Place on a lightly greased cookie sheet. Instead of greasing the cookie sheet you may use a piece of parchment paper
- Sprinkle with granulated sugar or with colored sugar
- Bake for approximately 6-9 minutes
- These ginger cookies will store for 10 days in an air-tight container.
- They can be frozen for up to 2 months.
- Use light molasses for this recipe.
- For crispy cookies, roll the dough a bit thinner.
- For chewy ones, roll the dough a bit thicker.