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Ginger Drop Cookies

My mother shared the recipe for these soft spice cookies, and I'm so grateful to have it! —Bethel Walters, Willow River, Minnesota
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    about 5-1/2 dozen

Ingredients

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

Directions

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