Chocolate Gingerbread Drops

This drop cookie recipe features a moist blend of gingerbread, chocolate, and cherries.

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4.0 by 10 people

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  • Makes: about 36 cookies
  • Prep: 30 mins
  • Bake: 8 mins 375°F per batch

Chocolate Gingerbread Drops

Directions

  1. Preheat oven to 375F. In large mixing bowl beat shortening with electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt; beat until combined. Beat in molasses and egg. Beat in as much flour as you can with mixer. Using a wooden spoon, stir in any remaining flour, the cherries, and chocolate.
  2. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Chocolate Gingerbread Drops)

  • Per serving:
  • 94 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 6 mg chol.,
  • 48 mg sodium,
  • 14 g carb.,
  • 0 g fiber,
  • 8 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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