Ingrédients pour Gingerbread Drop Cookies
- 1 cup (2 sticks) softened shortening
- ¾ cup packed brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Clove
- 1 cup molasses
- 2 large eggs
- ½ cup milk
- 3-4 cups all-purpose flour
- ½ cup raisins
- Pecans
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Comment préparer Gingerbread Drop Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened shortening and ¾ cup packed brown sugar using an electric mixer on medium-high speed until light and fluffy.
- Add 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and ½ teaspoon ground cloves. Beat until well combined.
- Beat in 1 cup molasses, 2 large eggs, and ½ cup milk until thoroughly mixed.
- Gradually add 3 cups all-purpose flour, beating with the mixer until just combined.
- Stir in any remaining flour (up to 1 cup) with a wooden spoon until a soft dough forms.
- Stir in ½ cup raisins and ½ cup chopped nuts (optional).
- Drop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly browned and the centers are still slightly soft.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
244g
Fat
42g
Carbs
38g
