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. 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.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cookies Yield: 6 Servings
Ingredients :
- 1 cup(s) vegetable shortening
- 1 1/2 cup(s) dark brown sugar
- 1 1/2 teaspoon(s) baking soda
- 1 1/2 teaspoon(s) ground ginger
- 1 1/2 teaspoon(s) cinnamon
- 1/4 teaspoon(s) cloves
- 1/3 cup(s) molasses
- 2 large eggs
- 1 tablespoon(s) milk
- 3 1/2 cup(s) all-purpose flour
- 1/2 cup(s) raisins
- 1/2 cup(s) chopped walnuts or pecans
Intructions :
- Preheat oven to 375 degrees
- 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
- 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
- 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.
Rated 5/5 based on 63 Reviews
Keyword : recipe-American-Cookies-Bake