Drop Ginger Cookies Food

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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

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

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.

GINGER DROP COOKIES



Ginger Drop Cookies image

Make and share this Ginger Drop Cookies recipe from Food.com.

Provided by ellie_

Categories     Dessert

Time 1h30m

Yield 3 dozen cookies

Number Of Ingredients 11

10 tablespoons butter, room temperature
1 cup sugar
1 cup molasses
2 eggs
4 1/4 cups flour
1 tablespoon ginger
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove

Steps:

  • In a large bowl of an electric mixer, cream butter, sugar and molasses. Beat in eggs one at a time. Beat in remaining ingredients but don't over mix.
  • Refrigerate dough, covered, for one hour.
  • Preheat oven to 400-degrees F.
  • Line baking sheets with parchment paper or wax paper.
  • Form dough into 1 1/2 inch balls.
  • Arrange balls on prepared cookie sheets, spacing one inch apart. Flatten cookies with a floured fork.
  • Bake for 8-10 minutes or until done and firm to touch.
  • Let cool on cooling rack before serving.

Nutrition Facts : Calories 1626.6, Fat 43.8, SaturatedFat 25.7, Cholesterol 242.8, Sodium 1979.9, Carbohydrate 288.1, Fiber 5.5, Sugar 129.8, Protein 23.1

CRANBERRY GINGER DROP COOKIES



Cranberry Ginger Drop Cookies image

Make and share this Cranberry Ginger Drop Cookies recipe from Food.com.

Provided by dicentra

Categories     Drop Cookies

Time 25m

Yield 3 1/2 dozen

Number Of Ingredients 14

3/4 cup sugar
1/2 cup brown sugar
1/2 cup butter or 1/2 cup margarine, softened
1/3 cup milk
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1 cup dried cranberries
1/2 cup chopped pecans
1/4 cup finely chopped crystallized ginger
1 1/2 cups powdered sugar
1 -2 tablespoon milk

Steps:

  • Heat oven to 375°F Lightly grease cookie sheets.
  • Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
  • Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
  • Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.
  • Immediately remove from cookie sheet; cool on wire rack.
  • Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.

Nutrition Facts : Calories 1136.9, Fat 40.7, SaturatedFat 18.8, Cholesterol 134, Sodium 376.9, Carbohydrate 186.4, Fiber 4.7, Sugar 125.5, Protein 11.9

SOFT GINGER COOKIES



Soft Ginger Cookies image

Make and share this Soft Ginger Cookies recipe from Food.com.

Provided by hkgriffith

Categories     Drop Cookies

Time 25m

Yield 36 cookies

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened (no substitute)
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons sugar

Steps:

  • Preheat oven to 350.
  • Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
  • Set aside.
  • In large miximg bowl with an electric mixer beat butter for 30 seconds.
  • Add 1 cup sugar.
  • Beat until fluffy.
  • Add egg and molasses; beat well.
  • Add half the flour mixture; beat until combined.
  • Stir in remaining flour with a wooden spoon.
  • Shape into 1-inch balls.
  • Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
  • Bake in preheated oven 10 minutes or until light brown and puffed.
  • Let cool on cookie sheets 2 minutes.
  • Transfer to wire racks to cool.

DROP GINGER CAKES (COOKIES)



Drop Ginger Cakes (Cookies) image

Made for my son's school where they devote a week every year to "Old-Fashioned School". They go to an authentic one-room schoolhouse, wear period clothes, write on slates, read out of McGuffey Readers, play with old-timey toys, etc. I got this recipe from the Texas Hill Country website: http://texfiles.com/pioneercooking/index.htm . "Written on odd scraps of paper, old envelopes and the backs of cancelled checks, these recipes were discovered in an old kitchen cabinet purchased at a garage sale. The recipes, dating from the late 1800s to early 1900s, were used by the pioneers...." The original is as simple as this: Drop Ginger Cakes. Take one cup of sugar, 3 cups of flour, 1 cup of molasses, 1 cup of boiling water, 3/4 cup of butter, 2 eggs 1 1/2 teaspoonfuls of soda, 1 teaspoonful of ginger, 1/2 teaspoonful of cinnamon, and a little grated nutmeg. Below is how I did it.

Provided by mliss29

Categories     Dessert

Time 24m

Yield 60 cookies

Number Of Ingredients 10

3/4 cup butter
1 cup sugar
1 cup molasses
1 cup water
2 eggs
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Preheat the oven to 350°F
  • Mix the butter, sugar, molasses, and water together. Mix in the eggs.
  • In a separate bowl, mix the flour, soda, and spices.
  • Add to the wet ingredients, mix well, and drop by tablespoonfuls onto greased cookie sheets.
  • Bake for 12 minutes.

Nutrition Facts : Calories 74.9, Fat 2.5, SaturatedFat 1.5, Cholesterol 13.2, Sodium 52.4, Carbohydrate 12.4, Fiber 0.2, Sugar 6.5, Protein 0.9

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