Recipe by Marie
A wonderful gingerbread cookie without having to roll and cut out! Cooking time is per batch. These freeze very well. Thaw for one hour before serving. Recipe courtesy of Better Homes and Gardens.
Top Review by Crinolette
These turned out great. I opted to roll the dough out and use cookie-cutters, which turned out perfectly. I've never had a better batch of gingerbread cookies. Do not bake for more than 8 minutes, as they tend to brown quickly. The flour seems like too much when you're working it in, but do it in parts and the dough will turn out moist and delicious. Thanks for the great recipe!
- 1 cup shortening
- 1 1⁄2 cups packed brown sugar
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons ginger
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon clove
- 1⁄3 cup molasses
- 2 large eggs
- 1 tablespoon milk
- 3 1⁄2 cups flour
- 1⁄2 cup raisins
- 1⁄2 cup chopped pecans or 1⁄2 cup walnuts
Directions See How It's Made
- In a large mixing bowl beat shortening with an electric mixer on medium to high speed. Add brown sugar, baking soda, ginger, cinnamon, and cloves.
- Beat until well combined.
- Beat in molasses, eggs, and milk until well mixed.
- 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 teaspoonfuls onto an ungreased cookie sheet.
- Bake in a 375° oven for about 8 minutes or until bottoms are lightly browned.
- Remove from pans and cool on wire racks.