Gingerbread Drop Cookies

These easy cookies have all the flavor of traditional gingerbread men but without the work of rolling and cutting the dough.


Gingerbread Drop Cookies

by 15  people


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Yield: 90 cookies
Prep Time: 30 mins
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Ingredients
  • 1   cup 
    shortening
  • 1 1/2  cups 
    packed brown sugar
  • 1 1/2  teaspoons 
    baking soda
  • 1 1/2  teaspoons 
    ground ginger
  • 1 1/2  teaspoons 
    ground cinnamon
  • 1/4  teaspoon 
    ground cloves
  • 1/3  cup 
    molasses
  • 2   
    eggs
  • 1   tablespoon 
    milk
  • 3 1/2  cups 
    all-purpose flour
  • 1/2  cup 
    raisins
  • 1/2  cup 
    chopped pecans or walnuts
Directions
1.
In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat until well combined. Beat in molasses, eggs, and milk until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in raisins and nuts.
2.
Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375 degree F oven about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 90.
Make Ahead Tip
  • Up to 1 month ahead, make and bake cookies. Cool, place in a freezer container, and freeze. To serve, thaw at room temperature for 1 hour.
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