Ginger Cookies

By Margery Krome

My grandmother Marge used to make these every year when she hosted my mother’s Holiday pottery show at her house. I looked forward to them all year! This recipe makes about 36 cookies.


1 cup granulated sugar
½ cup light brown sugar, firmly packed
½ cup (1 stick) butter, room temp
½ cup (1 stick) margarine, room temp
1 large egg
1/3 cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
½ teaspoon grated nutmeg
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt


Preheat the oven to 325°F. Line 2-3 cookie sheets with wax paper and grease lightly.

With an electric mixer, cream ½ cup of the granulated sugar, the brown sugar, butter, and margarine until light and fluffy. Add the egg and continue beating to blend well. Add the molasses.

Sift the dry ingredients 3 times, then stir into the butter mixture. Refrigerate for 30 minutes.

Place the remaining sugar in a shallow dish. Roll tablespoonfuls of the dough into balls, then roll the balls in the sugar to coat.

Place the balls 2 inches apart on the prepared sheets and flatten slightly. Bake until
golden around the edges but soft in the middle, 12-15 minutes.

Let stand for 5 minutes before transferring to a rack to cool.