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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Gingerbread Drop Cookies

Yield: 90 cookies
Prep 30 mins Bake 375°F 8 mins
Gingerbread Drop Cookies
  • 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

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.

From the Test Kitchen
  • 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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