Ginger Drop Cookies Recipe
Ginger Drop Cookies Recipe photo by Taste of Home
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Ginger Drop Cookies Recipe

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"My mother shared the recipe for these soft spice cookies," says Willow River, Minnesota field editor Bethel Walters.
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:33 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES: 33 servings


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

Nutritional Facts

2 each: 165 calories, 6g fat (2g saturated fat), 13mg cholesterol, 158mg sodium, 25g carbohydrate (13g sugars, 0 fiber), 2g protein.


  1. 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.
  2. 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. Yield: about 5-1/2 dozen.
Originally published as Ginger Drop Cookies in Taste of Home April/May 2000, p66

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wallabydawned User ID: 8525479 240058
Reviewed Dec. 23, 2015

"By far, the best ginger cookies I have ever eaten. These came out perfectly and were so soft and delicious that they were devoured in no time at all. Definitely a keeper!"

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