• Cooking Time:
  • Servings: 3 dozen cookies
  • Preparation Time:


If you like ginger cookies...soft, yet firm, easy to cook and enjoy, then these are the ones.


  • 1 cup granulated sugar (divided)
  • 1/2 cup light brown sugar, firmly packed (I think I used dark brown cuz thats what I had)
  • 1/2 cup butter, room temperature
  • 1/2 cup margarine or shortening
  • 1 egg
  • 1/3 cup molasses
  • 2 1/4 cups flour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt


  • With your electric mixer, cream together 1/2 cup granulated sugar, brown sugar, butter and shortening until light and fluffy. Add in the egg and continue beating until blended...then add the molasses.
  • Sift together the dry ingredients....3 times! Then stir the dry ingredients into the butter mixture. I'd do a portion at a just seems to be easier that way
  • Cover and refrigerate for 30 minutes
  • Preheat your oven to 325' F and cover a cookie sheet or two with parchment paper
  • Place the remaining 1/2 cup of sugar in a shallow dish. Roll a tablespoon of dough into a ball, then roll it around in the sugar to coat
  • Place the balls about 2" apart onto the parchment paper and then flatten slightly.
  • (I flattened them quite a bit the first time. The second time I barely flattened and it made NO difference whatsoever to the flatness or thickness of the end result)
  • Bake until golden around the edges (huh? the color never changes so I'm not sure how that works) but the middle is soft, which takes about 12 - 15 minutes. Let them set on the cookie sheet for about 5 minutes then remove them to a cooling rack.
  • If you want to make Gingerbread men, add an additional 1/4 cup of flour.

Categories: Cookies 

Author Credit: Hermes House

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved