Drop Ginger Cookies Food

GINGERBREAD DROP COOKIES

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.

GINGER DROP COOKIES

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.

GINGER DROP COOKIES

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.

CRANBERRY GINGER DROP COOKIES

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.

SOFT GINGER COOKIES

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)

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.