We’re closing in on Christmas! Can you feel the joy?! The excitement?!… The panic to get everything done.
I know that most of us feel the time pinch these last few weeks of the year, but don’t let that stop you from baking a batch of Christmas cookies! Santa’s counting on you 😉
If (like me) you are finding yourself short on time, give these Gingerbread Drops a try or my Eggnog Snickerdoodles. Both are easy recipes with lots of holiday flavour, and (happily) do not require chilling, or cookie cutters, or skillful techniques. Then take a quite moment for yourself to enjoy the season… and fresh baked cookies.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Gingerbread Drop Cookies
Recipe Type: dessert
Makes: 30 cookies (approx.)
- 1/2 cup Shortening
- 3/4 cup packed, Light Brown Sugar
- 3/4 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Ground Allspice
- 1/4 tsp Salt
- 1/4 cup Fancy Molasses
- 1/4 cup Unsweetened Applesauce
- 2 cups All-Purpose Flour
- 1/2 cup Dried Cranberries
- 1/2 cup Dairy-Free Semi-Sweet Chocolate Chips
Preheat oven to 375°F and line cookie sheets with parchment paper.
Beat the shortening on medium-high speed for about 30 seconds. Add the brown sugar and beat for another 60 seconds. Add the baking soda, cinnamon, ginger, and allspice, and salt, and beat until well combined. Add the molasses and applesauce, and beat for 60 – 90 seconds, scrapping sides of the bowl when necessary. Beat in the flour. Stir in the cranberries and chocolate chips.
Using a tablespoon to measure, scoop dough and drop onto cookie sheets, 2 inches apart.
Bake for 10 – 12 minutes, until the bottoms are lightly browned. Allow to cool on sheets for 3 – 5 minutes before transferring to a wire rack. Cool completely before storing.
Store in a tightly sealed container for up to 5 days.
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