Gingerbread Drop Cookies

“A wonderful gingerbread cookie without having to roll and cut out! Cooking time is per batch. These freeze very well. Thaw for one hour before serving. Recipe courtesy of Better Homes and Gardens.”
READY IN:
28mins
YIELD:
7 doz cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed. Add brown sugar, baking soda, ginger, cinnamon, and cloves.
  2. Beat until well combined.
  3. Beat in molasses, eggs, and milk until well mixed.
  4. Beat in as much flour as you can with the mixer.
  5. Stir in any remaining flour with a wooden spoon.
  6. Stir in raisins and nuts.
  7. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
  8. Bake in a 375° oven for about 8 minutes or until bottoms are lightly browned.
  9. Remove from pans and cool on wire racks.

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