Soft Ginger Drop Cookies Recipe
This Soft Ginger Cookies recipe is such a breeze to put together. Using simple ingredients, there’s nothing fancy here. It is a basic drop cookie recipe made oh so easy with a cookie scoop. That is the secret to perfectly uniform cookies! But what you will find is a nice, wholesome, homey sort of cookie. It’s the kind of cookie that has been popular for decades–and for good reason. Did you know that the original French gingerbread did not contain any ginger? I thought that was an interesting little nugget of information so I had to share it. Make no mistake, this is not a gingerbread cookie. There’s no hard, crisp anything on this soft, delectable bit of sugary goodness.
And, really, is there anything that smells more homey while it is baking than a ginger cookie? It’s a definite keeper. I was surprised by how much our boys loved this soft ginger cookie recipe. Ever since, they have been clamoring for all things ginger and gingerbread. I guess you could say they enjoy it! That is just fine by me.
But, like with Ginger cookies in general, they seem to get hard after about three days. My husband thinks that they are the absolute best thing ever when eaten with a cup of hot, steaming local coffee. I would have to agree. It is soul warming. So, eat up, be merry, and share these Ginger Drop Cookies with those in the neighborhood! But never fear–this recipe doesn’t make so many cookie they will be coming out of your ears. You’ll have to be a choosy sharer. I found this lovely, old-fashioned kind of recipe on a Taste of Home recipe card in my files.
Soft Ginger Drop Cookies Recipe
Soft Ginger Drop Cookies
Our boys wouldn't stay out of these soft, puffy ginger cookies. They are very good--especially with a cup of coffee.
Ingredients
- 1/2 Cup Shortening
- 1/2 Cup Sugar
- 2 Cups 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
Instructions
- In the bowl of a mixer, cream together Shortening and Sugar.
- Combine remaining dry ingredients in a separate bowl.
- Combine Molasses and Water.
- Add dry ingredients and Molasses mixture alternately to the creamed ingredients.
- Drop by rounded teaspoonfuls 2" apart on parchment-lined or greased baking sheets.
- 350* for 10-15 minutes or until the edges are set.
- Move to wire racks to cool.
Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is little Indiana!
