Name: Ginger Drop Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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

My mother shared the recipe for these soft spice cookies, and I'm so grateful to have it! —Bethel Walters, Willow River, Minnesota

Test Kitchen Approved

Ginger Drop Cookies

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Yield: about 5-1/2 dozen

Prep: 15 min

Cook: 10 min

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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

Text Ingredients

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 cookies: 165 calories, 6g fat (2g saturated fat), 13mg cholesterol, 158mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 2g protein.

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