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Scrumptious Ginger Cookies

Updated on August 17, 2017
Terrielynn1 profile image

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

Ginger Cookies

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 good bye to store-bought ginger snaps. These cookies win any cookie contest hands down. Now get in the kitchen, and let's get cooking.

(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.)

Scrumptious Cookies, Yum Yum Good

Ginger cookies are yummy in my tummy.
Ginger cookies are yummy in my tummy.

What do You Think?

5 stars from 1 rating of Scrumptious Ginger Cookies

Supplies For Cookies

  1. Two mixing bowls, a medium and a large
  2. Whisk and a spatula
  3. Measuring spoons and cups
  4. A table spoon to make cookies the right size, a fork to press cookies
  5. All your ingredients
  6. Cookie sheet and cooling rack

Cook Time

Prep time: 15 min
Cook time: 8 min
Ready in: 23 min
Yields: 28-30 Cookies

Ginger Cookie 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.


  • 2 Cups Brown Sugar
  • 1 1/2 Cups Margarine, Soft
  • 1/2 Cup Molasses
  • 2 Large Eggs
  • 4 Cups Flour
  • 2 tsp Baking Soda
  • 2 tsp Cinnamon, Ground
  • 2 tsp Ginger, Ground
  • 2 tsp Cloves, Ground


  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 ingredience to the dry. MIx as you add a little at a time, until both bowls are combined. Spoon each spoonfull of cookie dough onto a greased cookie sheet. Don't grease if you use parchement 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 keep out 1/2 of this recipe and freeze the others for when I have company.

A Little Tip

Watch the cookie size

Use a Tbsp and form

Into round balls

You won't get as many of

them if you don't keep them small

Ginger cookies with the frosting.
Ginger cookies with the frosting.

For Sweet Cookie Glaze

Easy but tasty cookie glaze:

  1. 1/2 Cup Icing sugar
  2. 1 Tbsp Milk

In a small bowl wisk 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 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

© 2017 Terrie Lynn


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