Old Fashioned Ginger Cookies

In our house, these are considered the greatest cookies of all time. Moist and chewy, fragrant with spice but not overly sweet, they disappear very quickly from the cookie jar. While these cookies do freeze beautifully, I like to make a double batch and freeze half the dough balls so they can be baked fresh when we’re ready for more, because, really, is there anything better than a still-warm-from-the-oven cookie and a glass of milk?

This chewy, delicious cookie is my family’s favourite, hands down.

¾ cup margarine *
1 cup white sugar
1 egg
¼ cup molasses
2 cups flour
2 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1 tsp allspice
* Note: use the ‘block’ margarine rather than the ‘tub’ variety, and don’t substitute with butter; they just don’t turn out the same.


  • Mix dry ingredients together and set aside.
  • Cream the sugar and margarine together, then beat in egg and molasses.
  • Blend in dry ingredients and stir till thoroughly combined.
  • Refrigerate dough for at least one hour; this allows the flour to become fully hydrated.
  • Preheat oven to 350F.
  • Shape dough into one inch balls and roll each one in white sugar to coat completely. If freezing dough balls, don’t roll in sugar until you are ready to bake them.
  • Place 2” apart on a parchment-lined baking sheet. Don’t flatten the balls – they will flatten as they bake.
  • Bake for 8 – 10 minutes. They are done if the tops have developed cracks all across them. Do not overbake – you want them to still be quite soft coming out of the oven.
  • Let cool on baking sheets for 5 minutes before transferring to wire racks.
  • Makes 3  – 4 dozen depending on the size of your dough balls.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Baking and tagged , , , . Bookmark the permalink.

5 Responses to Old Fashioned Ginger Cookies

  1. Welcome to the blog world Paula! I’m so excited to see your recipes up here. I love that Mexican soup. I think I can help with a couple things on your wish list like rice bowls and making Brussels sprouts taste amazing!

    I LOVE these cookies! I’ll have to make them with healthy gluten free twist some time. I didn’t know the trick about the margarine; it will be interesting to see how coconut oil holds up.

  2. Pingback: Mini ginger cookie sandwiches with salted caramel frosting | Constantly Cooking

  3. Anonymous says:

    hoping these still turn out ok… I put all the dry ingredients together…then read the next instruction to mix the sugar and margarine…well…i had considered sugar dry and had mixed it with the flour and spices. boo.

    • Paula Roy says:

      Let me know what happens! I’m sure they will be fine; have seen many cookie recipes from decades ago that simply read, “Mix all together and bake in a medium oven till done.” 🙂

  4. Pingback: Gingerbread cookie bars | Constantly Cooking

Leave a Reply to Jesse @OutToLunchC Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.