Lindas Drop Gingerbread Cookies Recipe @pinch

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.

lindas drop gingerbread cookies
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.

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Keyword : recipe-American-Cookies-Bake

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