Gingerbread Drop Cookies
- 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.
- 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.
Elizabeth Cleland 1080 Days Ago
My daughter decided late on Dec 23rd that she wanted to make gingerbread cookies. Without time to make dough and refrigerate overnight, I found this recipe. I don't even like gingerbread cookies (I'm a chocolate girl...) but these are great! This recipe will be one of our "go-to" favorites from now on!