Ginger Cookies Recipe
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
- 3/4 cup shortening
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 tablespoons water
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- Additional sugar, optional
- 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
Reviews for Ginger Cookies(2)
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Reviewed Mar. 3, 2013
These are worth making again. I like them with out pushing the tops with a fork.
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.