Ginger and Molasses Cookies

  • Yield: 2 to 3


2/3cup shortening
1cup sugar
2cups flour
2teaspoons soda
1/2teaspoon salt
1teaspoon cinnamon
1/2teaspoon ginger
1 egg
1/4cup molasses (dark)
Small amount of sugar (for rolling cookies)


  1. Cream shortening and sugar.  Beat egg in.  Gradually add molasses.  Sift dry ingredients into mixture and mix well.  Chill dough.  (Can be left in fridge overnight.)  When thoroughly chilled, pinch off into small balls; roll in sugar.  Place on greased cookie sheet.  For crisp cookies, bake for 12 minutes.  For chewy cookies, bake for 9 to 10 minutes (350F).

Recipe reprinted with permission from Telephone Pioneers of America’s Calling All Cooks two (by:  Telephone Pioneers of America, Alabama Chapter No. 34., 1988).