Last Updated on January 27, 2022 by Kimberly Stroh

My Grandmother swore that ginger healed everything. If you felt a little under the weather or had an upset tummy, she’d give you some ginger. She put it in drinks, ate it raw and made these Ginger Cookies. As a kid, I wasn’t a fan of her methods – except for these cookies. They’ve got a chewy moist texture that you can bite into and they’re full of flavor with cloves and cinnamon to accompany the ground ginger. They take me back in time, but now I eat them because I love the flavor – regardless of how my tummy feels.

I feel like there’s a wide variety of ginger cookies that you can make. Some of crystallized ginger candy baked into them, some are more of a soft texture and others have a lot of added ingredients. In terms of basic, this is your tried-and-true ginger cookie recipe that you remember from growing up. It’s a classic recipe that happens to have so many variations.

Each year, I make them for the holiday season. They really stand on their own against more expected cookies – like chocolate chip or oatmeal. I like adding them to my dessert trays for a bit of variety. Plus, everyone has a story about ginger cookies and a relative making them when they were younger. I like to think that I’m making them trendy again.

Looking more more classic old-fashioned recipes? Here are some reader favorites:

• Cream Cheese Pecan Finger Cookies
• Traditional Italian Chocolate Spice Cookies
• Buttery Toffee Shortbread Cookies

How To Make Old-Fashioned Ginger Cookies

I’m a stickler when it comes to baking technique. I like to use high-quality baking trays and silicone baking mats for all of my cookie recipes. The silicone baking mats keep the cookies from sticking to the tray and help them bake evenly. If you don’t have them, you can substitute with parchment paper. Lastly, I like to use wire baking racks to let the cookies cool. They bake more if they’re left on the cookie tray which might cause the bottoms to burn.

When To Serve Ginger Cookies

Ginger just screams holiday season to me, but I honestly enjoy these cookies all year round. Ginger, cinnamon and cloves just add the spice flavor to the cookies. They’ve got a tad of zing to them and that really goes well with cooler weather and hot drinks. Serve the cookies with a fresh pot of coffee or hot tea. It’s such a comforting combo!

How To Keep Your Cookies Fresh After Baking

Store your cookies in an air-tight food storage container. You don’t need to worry about stacking the cookies. If you feel like they’ve harden a little, add a slice of bread to the container and they’ll soften again. There’s no need for refrigeration. They’ll stay fresh for 5-7 days to enjoy.

Recipe Substitutions You Can Make

You can substitute the all-purpose flour for a whole wheat flour. You cannot use anything other than shortening for this particular recipe – that’s just how they made them “back in the day” and why they’re old fashioned.

Ideas For Taking Your Ginger Cookies To The Next Level

Once they’ve cooled, you can dip half of the cookie in white chocolate that’s been melted. You could even sprinkle some candied ginger on top of the white chocolate for more intense flavor. Another idea is to make a cookie sandwich and put vanilla frosting in the middle for a great delectable treat.

Step-By-Step Directions To Make Old-Fashioned Ginger Cookies

Preheat the oven to 375º. In a stand mixer (or large bowl), cream the shortening and 1 cup of sugar until light and fluffy. Beat in the egg, molasses and vanilla.

Combine the dry ingredients; add to the creamed mixture and mix well.

Roll dough into 1-inch balls. Roll the balls in the remaining sugar. Place 1 1/2 inch apart on a prepared baking sheet (with silicone baking mat or parchment paper). Bake for 10 minutes until lightly browned. Remove to wire racks for cooling.