THIS RECIPE originated with my grandmother. My mom, an excellent baker, also made these cookies. Then I baked them for my family...my daughters made them...and now my granddaughters are making them - a true legacy I'm happy to share. -Lois Furcron, Coudersport, Pennsylvania
- 1/2 cup shortening
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup molasses
- 1/4 cup water
- Additional sugar
- In a bowl, cream shortening and sugar. Combine flour, baking soda, ginger and salt. Combine molasses and water. Add dry ingredients to the creamed mixture alternately with molasses mixture.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with sugar. Bake at 350° for 13-15 minutes or until edges are set. Remove to wire racks to cool. Yield: about 2-1/2 dozen.
Originally published as Chewy Ginger Drop Cookies in Reminisce January/February 2000, p45
Reviews for Chewy Ginger Drop Cookies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review