Ginger Cookies Recipes

Silver Post Medal for All Time! 418 Posts
May 29, 2019

Ginger Cookies in lined tinI have been experimenting making gluten-free* ginger cookies and quite by accident I left off 1/4 cup of flour. They came out better, thin and crisp with tiny holes in them. If you like the taste of ginger and molasses, you will love this flavorful, cookie.


Yield: 60-70 cookies

Source: I took my Snickerdoole recipe and experimented by making some changes to make ginger cookies. They have come out delightful every time.


  • ½ cup sugar
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ cup melted butter (1 stick)
  • ¼ cup molasses
  • 1 egg
  • 1 cup plus 2 Tbsp Gluten Free Flour
  • 1 tsp cream of tartar
  • 1/8 tsp salt
  • ½ tsp baking soda


  1. In a medium mixing bowl, mix sugar, ginger and cinnamon together.
  2. sugar & ginger in bowl
  3. Add melted butter, molasses, and egg. Beat well with mixer until creamy.
  4. mixing molasses, butter, egg & spiced sugar
    mixing wet ingredients with mixer

  5. Sift flour before measuring. In a small mixing bowl, combine flour, cream of tartar, salt and baking soda. Whisk or sift together.
  6. sifted flour added to bowl
  7. Add flour mixture to other ingredients and stir until well blended.
  8. mixing wet & dry ingredients
    mixed batter in bowl
  9. The dough will be soft and sticky. Refrigerate over night.
  10. Shape dough into 1 inch thick logs and keep logs refrigerated until ready to put on the cookie sheet.
  11. logs of dough on plate

  12. To bake, preheat oven to 375 degrees F. Preheat insulated cookie sheet until it has warmed. Spray warm cookie sheet with Pam cooking spray.
  13. Take plate of cookie logs out of refrigerator and cut 1/2 inch thick pieces and place 2 inches apart on the cookie sheet. Put the remaining logs back in the refrigerator until you are ready to bake the next pan full.
  14. cut logs on cookie sheet
  15. Bake 7 minutes at 375 degrees F or until edges are browned.
  16. cooked Ginger Cookies on baking tray
  17. Remove from baking sheet with a thin metal spatula and place on a cooling rack.
  18. Ginger Cookies on cooling rack

  19. When cool, store in a cookie tin.
  20. Ginger Cookies in tin
  21. If you want to make a cookie that is soft on the inside and crisp on the outside, add 1/4 cup of flour to the mixture. This cookie will be easier for children to handle and you can sandwich two together with peanut butter in between. That's also good. Adding more flour decreases the flavor just a tad but they are still great.
  22. thicker Ginger Cookies in tin

*I made them gluten free but I feel sure that using regular plain flour will come out just as well, if not better.

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Diamond Post Medal for All Time! 5,887 Posts
February 7, 2012

Love these great, old-fashioned cookies. Love the molasses flavor.

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Diamond Post Medal for All Time! 5,887 Posts
March 18, 2009

Grease a cookie sheet. In a large bowl, cream together the shortening and sugar. Add the molasses, salt, and egg and blend well.


In a separate bowl, sift together the dry ingredients. Blend into the creamed mixture.

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

December 27, 2009

Does anyone have a recipe for Aunt Sally's cookies? They are a spice, ginger, and molasses cookie that is cut out with a spam can and frosted with a 7-minute cooked frosting. My mom used to make them and we lost the recipe. They may be a family recipe, but thought I'd post the question.

By mert1949 from Kennewick


December 27, 20090 found this helpful

1 c. sugar
1 c. shortening or butter
2 eggs
1 c. dark molasses
1 c. sour milk
2 rounded tsp. soda in sour milk
2 tsp. cream of tartar
1/2 tsp. ginger


1 tsp. salt
1 tsp. cinnamon
5 c. flour

Mix all together and chill at least 2 hours. Roll thick and bake for 12 minutes at 350 degrees.

3/4 c. water
3/4 c. sugar
1 tbsp. or 1 env. plain gelatin

Bring all ingredients to a boil, then simmer 10 minutes. Pour syrup over 1 cup powdered sugar. Beat until it holds a peak. there you go :)

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Bronze Feedback Medal for All Time! 171 Feedbacks
December 29, 20090 found this helpful

These aren't Aunt Sally's, but they are the all time best ginger cookies ever!!! I just made them for Christmas and everyone loved them

Ginger Spice Cookies

2 c. all purpose flour
2 1/2 tsp. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
3/4 tsp. salt
(* I add a pinch of cayenne or black pepper too for a little kick, but that's just my taste. Gives it a subtle,spicier taste at the end of each bite)
3/4 c. chopped crystallized ginger
1 c. packed dark brown sugar
1/2 c. vegetable shortening, room temp.
1/4 c. unsalted butter, room temp
1 large egg
1/4 c molasses

white sugar for rolling dough balls

Combine first 6 ingredients in medium bowl, whisk to blend. Mix in crystallized ginger. In a separate bowl, using electric mixer, beat brown sugar, shortening, and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350 degrees F. Lightly butter baking sheets or use parchment paper. Pour white sugar into small bowl or plate. Using wet hands, form dough balls in 1 inch balls; roll in sugar to coat completely. Place balls on prepared sheets, 2 inches apart.

Bake cookies until cracked on top and soft to touch, about 12 minutes. Cool on sheets for 1 minute. Carefully transfer to racks to cool. ( Can be made 5 days ahead. Store airtight at room temp.) Makes about 30.

Got this recipe online at

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January 2, 20100 found this helpful

I have never had them so don't have a point of reference to compare to but here are several with slight variations:^,1910,151182-228203,00.html

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March 7, 2021

I love ginger snaps and took an old recipe for ginger cookies and made it gluten free by using gluten free flour. Since I was experimenting, I cut the original recipe in half and it made 89 cookies which is a plenty for me. This is my version.

Ginger snaps next to a cup of coffee.

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