Drop Ginger Cookies
Drop Ginger Cookies offer a spicy, sweet flavor with the warmth of ginger, cloves, and cinnamon. Their soft, chewy texture makes them perfect for holiday treats or everyday snacking. Ideal for those who love bold, aromatic cookies with a hint of molasses richness.
Ingredients
Instructions
- Cream the shortening and sugar together until well blended.
- Beat in the eggs one at a time.
- Stir in the molasses.
- Sift together the dry ingredients: flour, baking soda, ginger, cinnamon, and cloves.
- Add the dry ingredients alternately with boiling water, mixing well after each addition.
- Drop teaspoonfuls of dough onto a cookie sheet.
- Test one cookie: if it cracks open, the dough is too stiff; if it flattens, add more flour.
- Bake at 350°F (175°C) for about 8 to 10 minutes until golden.
Tips & Substitutions
For a softer cookie, consider reducing the flour slightly or adding a bit more molasses. If you prefer a spicier flavor, increase the ginger or add a pinch of nutmeg. You can also substitute half of the shortening with unsalted butter for a richer taste. When mixing, be sure to not overwork the dough to keep the cookies tender. These drop ginger cookies are a classic in American recipes.
Serving Suggestions
Serve drop ginger cookies warm with a glass of milk or a cup of tea for a comforting treat. They pair wonderfully with desserts like Mamere'S Apricot Nectar Cake or even as part of a holiday cookie platter. For a fun twist, consider adding a scoop of vanilla ice cream on top for a delicious dessert.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To maintain their softness, you can place a slice of bread in the container. If you want to freeze them, layer the cookies between parchment paper and keep them in a freezer-safe bag for up to three months. Thaw at room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Drop Ginger Cookies contains roughly 2413 calories, with 21g protein, 233g carbohydrates, and 159g fat. It is an excellent source of calcium (63% of the Daily Value), vitamin C (50% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2968mg per serving (129% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour to add a nuttier flavor and extra nutrition. However, the texture may be denser, so you might need to adjust the liquid slightly.
What can I do if my cookies are too dry?
If your cookies turn out dry, it might be due to overbaking or too much flour. To remedy this, consider adding a tablespoon of molasses or water to the dough in the future, and ensure you check them a minute or two earlier while baking.
How do I know when the cookies are done baking?
The cookies are done when they are golden on the edges and still soft in the center. They will continue to firm up as they cool. A good test is to gently press the center; it should spring back slightly but not be too firm.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).