Pepperidge Farm Gingerman Copycats, Revised

Recipe by Zebe912
READY IN: 1hr 10mins
SERVES: 36-48




  • Preheat oven to 300 degrees.
  • Cream together sugars, shortening, molasses, eggs, and vanilla & beat with a mixer until smooth & uniform.
  • Add remaining dry ingredients (except decoration items), scraping the bowl as you go.
  • If 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.
  • If 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.
  • Bake 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.).
  • Let 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.
  • Sprinkle with decorative sugar while still slightly warm.