- 1/2 cup shortening
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup molasses
- 1/4 cup water
- Additional sugar
- In a bowl, cream shortening and sugar. Combine flour, baking soda, ginger and salt. Combine molasses and water. Add dry ingredients to the creamed mixture alternately with molasses mixture.
- Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with sugar. Bake at 350° for 13-15 minutes or until edges are set. Remove to wire racks to cool. Yield: about 2-1/2 dozen.
Reviews forChewy Ginger Drop Cookies
"Thank you for sharing this recipe. When I was a 4-Her, I learned to make a cookie that tasted very similar to this. My 4-H cooking leader has passed and took this wonderful recipe with her and I'm so glad to have a replacement to share with my kids."
"To this recipe, I added 1/2 cupginger pieces (cut up fine) and all those who ate them wanted the recipe. The ginger pieces bring out the richness of thus cookie."