This drop cookie recipe features a moist blend of gingerbread, chocolate, and cherries.

Source: Parents Magazine

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Recipe Summary test

prep:
30 mins
bake:
8 mins
total:
38 mins
Yield:
3 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375F. In large mixing bowl beat shortening with electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt; beat until combined. Beat in molasses and egg. Beat in as much flour as you can with mixer; stir in any remaining flour with wooden spoon. Stir in cherries and chocolate.

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  • Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.

  • Separate cooled cookies between squares of green cellophane. Makes 36 cookies.

Tips

Store in airtight container at room temperature up to 3 days. Freeze up to 3 months.

Nutrition Facts

94 calories; fat 4g; cholesterol 6mg; saturated fat 1g; carbohydrates 14g; mono fat 1g; poly fat 1g; sugars 8g; protein 1g; vitamin a 48.6IU; sodium 48mg; calcium 10.1mg; iron 0.7mg.
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