Pepperidge Farm Gingerman Copycats Revised

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I got this recipe on here as #97692. i love these cookies and have made them quite a few times since then. here's the recipe & instructions revised a bit for making the job easier. this can also be made using splenda for baking to cut down on sugar intake and works extremely well.

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Steps

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Preheat oven to 300 degrees.

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Cream together sugars , shortening , molasses , eggs , and vanilla & beat with a mixer until smooth & uniform.

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Add remaining dry ingredients , scraping the bowl as you go.

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If you choose to make round drop cookies , use the batter as is and scoop out with a tbsp cookie scoop onto greased pan , about 2-3 inches apart.

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If you want to make cookie cutter shapes , add extra flour to the bowl 1 / 4 cup at a time until dough is stiff and clears the side of the bowl.

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Roll out on a heavily floured surface with a floured rolling pin.

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Roll out to approximately 1 / 4 inch thick & cut with the cutters.

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Then place onto greased cookie sheets.

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Bake for 15-18 minutes.

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Let the cookies cool on the sheet for a couple of minutes , then transfer to cooling rack.

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This will prevent the bottom of your cookies from sinking through the spaces in the rack.

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Sprinkle with decorative sugar while still slightly warm.

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Ingredients

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dark brown sugar, granulated sugar, shortening, molasses, eggs, vanilla, all-purpose flour, baking soda, baking powder, salt, ground ginger, cinnamon, ground cloves, red sugar crystals