Publisher Photo
Publisher Photo
Granddaughter Sarah first helped me stir up a batch when she was just 4. The best part for me is seeing the pride on her face when she serves these treats to her mom and dad and the rest of our family.—Sarah Wick, Medford, Oregon
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 3/4 cup shortening
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 tablespoons water
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Additional sugar, optional

Directions

In a bowl, cream the shortening and sugar. Add molasses and mix well. Combine egg and water; add to molasses mixture and mix well. Combine flour, baking soda, cinnamon, ginger and salt; add to molasses mixture and mix well. Cover and refrigerate for at least 20 minutes. Shape into 1-in. balls. Place on ungreased baking sheets and flatten with a fork. Sprinkle with additional sugar if desired. Bake at 350° for 9-11 minutes or until set. Cool for 5 minutes; remove to wire racks. Yield: 3 dozen.
Originally published as Ginger Cookies in Taste of Home August/September 1998, p14

Nutritional Facts

2 each: 184 calories, 8g fat (2g saturated fat), 12mg cholesterol, 143mg sodium, 25g carbohydrate (14g sugars, 0 fiber), 2g protein.

  • 3/4 cup shortening
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 tablespoons water
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Additional sugar, optional
  1. In a bowl, cream the shortening and sugar. Add molasses and mix well. Combine egg and water; add to molasses mixture and mix well. Combine flour, baking soda, cinnamon, ginger and salt; add to molasses mixture and mix well. Cover and refrigerate for at least 20 minutes. Shape into 1-in. balls. Place on ungreased baking sheets and flatten with a fork. Sprinkle with additional sugar if desired. Bake at 350° for 9-11 minutes or until set. Cool for 5 minutes; remove to wire racks. Yield: 3 dozen.
Originally published as Ginger Cookies in Taste of Home August/September 1998, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGinger Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Mike Turner User ID: 1488112 202760
Reviewed Mar. 3, 2013

"These are worth making again. I like them with out pushing the tops with a fork."

MY REVIEW
memaaa User ID: 3553302 202759
Reviewed Jun. 12, 2011

"These are so good that even my husband who thinks all cookies should have choc. in them likes these. They stay nice and chewy too."

Loading Image