Ginger Crisp Cookie Recipe

Ginger Crisp Cookie Recipe
- 1 cup butter (2 sticks), softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/3 cup molasses
- 2/3 cup light corn syrup
- 4 1/2 cups sifted flour
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. ground cloves

1. Heat oven to 350° F.

2. Beat butter and sugars together, using a mixer on medium speed, until light and fluffy. Beat in molasses, and corn syrup until well combined.

3. Add in remaining ingredients and stir until a smooth dough forms

4. Chill for 30 minutes.

5. Roll out on lightly floured surface to less than 1/8" thick. Cut with floured cutters.

6. Bake on greased cookie sheet for 8 minutes. Let cool.
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1 review
Review star icon Review star icon Review star icon Review star icon Review star icon Dec 28, 2019
Dec 28, 2019  |  By Sarah Miles
Great recipe for delicious cookies! I was concerned that there were no eggs in the recipe, so I called and asked. Was told that was a correct recipe. Very thin cookie, but fine with the royal icing and edible papers. Great with tea and wonderful plain. Also, froze well, as I made them a couple weeks ahead of the holidays and then frosted right before sharing. First words out of my nieces mouth were 'these are awesome'! Enough said!
Sarah Miles
Owner Response: Thank you for your feedback! We're glad to hear that everything liked the cookies!

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