linda's drop gingerbread cookies

★★★★★ 2
By Judith Hannemann
from Cairo, NY

Inexpensive and heavenly cookie. Originally given to me in a holiday cookie assortment gifted by my neighbor Linda, who has been making them for years. Linda also said that making half the recipe produced good results.

Blue Ribbon Recipe

These soft and chewy gingerbread cookies have the perfect blend of seasonal spices. Adding raisins and nuts gives the cookies a little tang and nuttiness. Make these easy gingerbread cookies for a cookie exchange or as a gift in a holiday tin.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves varies
prep time 10 Min
cook time 8 Min
method Bake

Ingredients For linda's drop gingerbread cookies

  • 1 c
    vegetable shortening
  • 1 1/2 c
    dark brown sugar
  • 1 1/2 tsp
    baking soda
  • 1 1/2 tsp
    ground ginger
  • 1 1/2 tsp
    cinnamon
  • 1/4 tsp
    cloves
  • 1/3 c
    molasses
  • 2 lg
    eggs
  • 1 Tbsp
    milk
  • 3 1/2 c
    all-purpose flour
  • 1/2 c
    raisins
  • 1/2 c
    chopped walnuts or pecans

How To Make linda's drop gingerbread cookies

  • Preheat oven to 375 degrees.
    1
    Preheat oven to 375 degrees.
  • Shortening, brown sugar, baking soda, and spices mixed.
    2
    Beat shortening in a large mixing bowl on medium to high for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat till well combined.
  • Molasses, egg, nuts, and raisins mixed in.
    3
    Beat in molasses, eggs, and milk till all is combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon (mine all mixed in just fine). Stir in raisins and nuts.
  • Gingerbread cookies baking in the oven.
    4
    Drop dough by rounded teaspoons onto ungreased cookie sheet. Bake in 375 oven about 8 minutes or till bottoms are lightly browned. Cool on wire racks makes about 90 cookies.
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