Ginger-Sugar Cookies


This past Saturday I decided to make my first batch of cookies for the Holiday season.  A long time favorite with my whole family is Ginger-Sugar cookies.  Not only do they taste awesome, the whole house comes alive with scents of the season.  I had not thought about blogging this recipe, but when my 5-year-old grandson, Bodie, tasted one of theses cookies, he looked up at his dad and said, “These cookies taste like Christmas.”. I honestly believe that is the best compliment I have ever had.

So Bodie is my inspiration for this week.  I have decided to post a cookie recipe every day for the next 7 days.  I am declaring this “Cookie Week – 2013”  I invite all of you to join in.  I will gladly post your cookie recipes here for you or if you let me know that you’ve posted a cookie recipe on your own blog, I will link back to it.



  • 2 Cups Self Rising Flour
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Cloves
  • 1 Teaspoon Ginger
  • 1 1/3 Cups Sugar
  • 3/4 Cup Butter
  • 1/4 Cup Dark Karo Syrup
  • 1 Egg

Preheat oven to 375. Lightly grease cookie sheet (or use non-stick Reynolds Wrap to cover the cookie sheet)

Stir flour, cinnamon, cloves and ginger together in a bowl and et aside.

Blend 1 cup of sugar and butter together in large bowl of mixer.  After the butter is thoroughly blended into the sugar, add the Karo Syrup and egg.  Continue mixing until everything is well blended.  Gradually add flour mixture scraping sides of bowl with a rubber spatula.  The dough will be stiff.

Pinch off enough dough to shape into 1 1/2 inch balls.  Roll into remaining sugar.  Place about 2 inches apart on prepared cookie sheet.  Bake 10 minutes or until the cookies crack and crinkle on top.  (My oven took 15 minutes)

Keep unused portion of dough in the refrigerator until ready to use.  Makes about 3 dozen.

I usually double the recipe because one batch is never enough.


1 Comment (+add yours?)

  1. Trackback: Cookie Week – 2013 | Red Wine Diva

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