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Scrumptious Ginger Cookies

Terrie loves cooking and baking for her family and friends. There is nothing like making memories with family, friends, and food.

Ginger cookies are yummy in my tummy.

Ginger cookies are yummy in my tummy.

These are one of my family's favorite cookies. When we are looking for a treat, it's one of our go-to cookies. They are soft, chewy, and melt-in-your-mouth good. You will find yourself going back to make these cookies again and again. Say goodbye to store-bought ginger snaps. These cookies win any cookie contest hands down. Now get in the kitchen, and let's get cooking.

Note: If you prefer more sweet than savory, dip the top of cookies in a 50/50 mix of white sugar to brown or raw sugar. This is done before cooking.

Supplies For Cookies

  1. Two mixing bowls, a medium and a large
  2. Whisk and spatula
  3. Measuring spoons and cups
  4. A tablespoon to make cookies the right size
  5. A fork to press cookies
  6. Cookie sheet and cooling rack
  7. All your ingredients
These cookies need very few ingredients.  But they are oh so good.

These cookies need very few ingredients. But they are oh so good.

Cook Time

Prep timeCook timeReady inYields

15 min

8 min

23 min

28-30 Cookies


  • 2 cups brown sugar
  • 1 1/2 cups margarine, Soft
  • 1/2 cup molasses
  • 2 large eggs
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon, ground
  • 2 teaspoons ginger, ground
  • 2 teaspoons cloves, ground
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Read More From Delishably


  1. Preheat oven to 375. In a medium-size mixing bowl, combine the margarine and brown sugar. Blend until creamy, add the molasses and eggs. Mix all wet ingredients together. Set aside for later.
  2. In a large mixing bowl, add the flour. Measure and add the rest of the ingredients. (also known as the dry ingredients) mix together until combined. Use a whisk.
  3. Now add the wet ingredients to the dry. MIx as you add a little at a time, until both bowls are combined. Spoon each spoonful of cookie dough onto a greased cookie sheet. Don't grease if you use parchment paper.
  4. Gently press down on each cookie with a fork. Do not flatten. You can also press with your fingers. Lift off the cookie sheet and allow to cool on a cooling rack.
  5. Stack ginger cookies on a plate or keep in freezer bags. I leave out 1/2 of this recipe and freeze the rest for when I have company.
Ginger cookies with the frosting.

Ginger cookies with the frosting.

For an easy but tasty cookie glaze:

  1. 1/2 cup icing sugar
  2. 1 tablespoon milk

In a small bowl, whisk together until it's well blended. Drizzle glaze over a few of the cookies.

We Love the Ginger Goodness

Ginger cookies like these are for ginger lovers everywhere. You can reduce the ginger by 1/2 if you like ginger but don't want it to be too strong. We love them with the full amount of ginger. I hope you enjoy these as much as we do. These cookies are scrumptious.

From my house to yours, with love. Enjoy

What Do You Think?

© 2017 Terrie Lynn

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