1 hr 10 mins
I got this recipe on here as #97692. I love these cookies and have made them quite a few times since then. Here's the recipe & instructions revised a bit for making the job easier. This can also be made using splenda for baking to cut down on sugar intake and works extremely well.
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Units: US | Metric
- 236.59 ml packed dark brown sugar
- 177.44 ml granulated sugar
- 118.29 ml shortening
- 59.14 ml molasses
- 2 eggs
- 2.46 ml vanilla
- 473.18 ml all-purpose flour (although if you want to make cookie cutter shapes, have an extra cup on hand)
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml salt
- 4.92 ml ground ginger
- 4.92 ml cinnamon
- 1.23 ml ground cloves
- red sugar crystals (optional) or powdered sugar, to decorate. (optional)
- 1Preheat oven to 300 degrees.
- 2Cream together sugars, shortening, molasses, eggs, and vanilla & beat with a mixer until smooth & uniform.
- 3Add remaining dry ingredients (except decoration items), scraping the bowl as you go.
- 4If you choose to make round drop cookies, use the batter as is and scoop out with a TBSP cookie scoop onto greased pan, about 2-3 inches apart.
- 5If you want to make cookie cutter shapes, add extra flour to the bowl 1/4 cup at a time until dough is stiff and clears the side of the bowl. Roll out on a heavily floured surface with a floured rolling pin. Roll out to approximately 1/4 inch thick & cut with the cutters. Then place onto greased cookie sheets.
- 6Bake for 15-18 minutes. (These bake best with only one or two sheets in at a time. If you are making a lot, use two "shifts" of two cookies sheets.).
- 7Let the cookies cool on the sheet for a couple of minutes, then transfer to cooling rack. This will prevent the bottom of your cookies from sinking through the spaces in the rack.
- 8Sprinkle with decorative sugar while still slightly warm.
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Nutritional Facts for Pepperidge Farm Gingerman Copycats, Revised
Serving Size: 1 (19 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 101.0
- Calories from Fat 28
- Total Fat 3.2 g
- Saturated Fat 0.8 g
- Cholesterol 11.7 mg
- Sodium 116.9 mg
- Total Carbohydrate 17.3 g
- Dietary Fiber 0.2 g
- Sugars 11.3 g
- Protein 1.0 g