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

Ginger Drop Cookies Recipe

Publisher Photo
"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

Ingredients

  • 1 cup shortening
  • 1 cup packed brown sugar
  • 1 cup molasses
  • 2 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

1 serving (2 each) equals 165 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 158 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

Directions

  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

Nutritional Facts

1 serving (2 each) equals 165 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 158 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

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