Ginger Cookies Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:18 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 18 servings


  • 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

Nutritional Facts

1 serving (2 each) equals 184 calories, 8 g fat (2 g saturated fat), 12 mg cholesterol, 143 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.


  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

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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."

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