Ginger Drop Cookies

Name: Ginger Drop Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: about 5-1/2 dozen
Ingredients: 1 cup shortening; 1 cup packed brown sugar; 1 cup molasses; 2 large eggs, room temperature; 4 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon salt; 1/2 cup water

Total Time Prep: 15 min. + chilling Bake: 10 min./batch

Yield about 5-1/2 dozen

Test Kitchen Approved

My mother shared the recipe for these soft spice cookies, and I'm so grateful to have it! —Bethel Walters, Willow River, Minnesota

Ingredients

1 cup shortening
1 cup packed brown sugar
1 cup molasses
2 large eggs, room temperature
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon salt
1/2 cup water

Directions

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours.
Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts

2 cookies: 165 calories, 6g fat (2g saturated fat), 13mg cholesterol, 158mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 2g protein.

My mother shared the recipe for these soft spice cookies, and I'm so grateful to have it! —Bethel Walters, Willow River, Minnesota

Recipe Creator