Best Lindas Drop Gingerbread Cookies Recipes

GINGERBREAD DROP COOKIES

Gingerbread Drop Cookies image

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.

Provided by Marie

Categories Dessert

Time 28m

Yield 7 doz cookies

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 820.3, Fat 37.1, SaturatedFat 8.4, Cholesterol 60.7, Sodium 317.9, Carbohydrate 115.8, Fiber 3.2, Sugar 61, Protein 9.4

GINGER DROP COOKIES

Ginger Drop Cookies image

My mother shared the recipe for these soft spice cookies, and I'm so grateful to have it! -Bethel Walters, Willow River, Minnesota

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 5-1/2 dozen.

Number Of Ingredients 10

Ingredients

1 cup shortening
1 cup packed brown sugar
1 cup molasses
2 large eggs, room temperature
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon salt
1/2 cup water

Steps:

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 165 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 158mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

BIG SOFT GINGER COOKIES

Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories Desserts Cookies Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

LINDA'S DROP GINGERBREAD COOKIES

Linda's Drop Gingerbread Cookies image

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.

Provided by Judith Hannemann @artemis2854

Categories Cookies

Number Of Ingredients 12

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

Steps:

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 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.