Easy to Make Ginger Cookies Recipe - Allrecipes.com

Easy to Make Ginger Cookies

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"This is an easy recipe used by my grandma to make crunchy cookies."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. In a medium bowl, cream together the shortening and confectioners' sugar. Stir in the egg. Sift together the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the ginger. Cover the dough, and refrigerate for at least a 1/2 hour.
  2. Preheat oven to 350 degrees F (175 degrees c).
  3. Dust a clean, dry surface with corn starch. Roll the dough out to 1/4 inch thickness, and cut out cookies with the cutter of your choice. Place cookies 1 1/2 inches apart on unprepared cookie sheets.
  4. Bake for 8 to 10 minutes in the preheated oven, until cookies are slightly brown at the edges. Remove from baking sheets to cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2008

This recipe is wonderful! I used 1/4 c. applesauce and 1/4 c. smart beat instead of 1/2 c. shortenning. And I did not roll the dough I just made it into balls and flattened them with my hands. I used ground ginger instead of ginger roots. It came out VERY delicious crunchy at the bottom but soft inside. Thank you very much for this recipe. I will use it with different spices and flavors in the future.

Most Helpful Critical Review
May 01, 2005

Not ideal for use with cookie cutters. The cookies turned out to be good with tea , but bland on their own.


12 Ratings

Sep 27, 2006

These are a perfect way of getting ginger-root into my 3 yr. old. (Ginger-root keeps her from getting carsick.) We cut these with little heart-shaped cutters and dipped the topsides in sugar before baking. (Lots of fun for my little helper!) I had to hide some because everyone else in the house was eating them! Oh, these freeze nicely and thaw quickly.

Aug 21, 2003

A very nice, simple cookie that my husband actually ate and asked me to cook again - the only other type he likes are Anzac biscuits which are also crunchy. I want more crisp crunchie cookie recipes!!! The dough was a nice consistency and handled very well. I will add a bit more ginger next time.

Nov 24, 2009

yum! I substituted butter instead of shortening because I was out. I think next time I'll chop the ginger even finer so that it incorporates better. I dusted them with some granulated sugar right before popping them in the oven to give them a little bit of sweetness. I'll definitely make these again... Maybe with a little crushed up peppermint candy in the batter to give it a holiday flair.

Jan 24, 2011

more ginger is called for

Jan 05, 2010

Very tasty, good consistency, something a little different. I used sushi ginger - minced it finely by rolling a pizza cutter over it. This worked fine, but it would probably taste better with fresh ginger. These cookies are a good consistency for shipping.

Nov 18, 2003

One of the best cookie recipe, very crunchy, and easy to make.


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 33 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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