Pepperidge Farm Gingerman Copycat Cookies
Soft, spiced molasses cookies with warm ginger, cinnamon, and cloves that mimic the classic Pepperidge Farm treat. This version offers flexibility: bake as drop cookies for quick results or roll and cut into shapes for decorated treats. The molasses and brown sugar create deep, rich flavor while the spice blend delivers nostalgic warmth. Perfect for holiday gifts, cookie swaps, or afternoon tea. The key difference is the lower baking temperature and option to adjust dough consistency based on your preferred shape.
Ingredients
- 1 cup packed dark brown sugar
- ¾ cup granulated sugar
- ½ cup shortening
- ¼ cup molasses
- 2 eggs
- ½ teaspoon vanilla extract
- 2 cups all-purpose flourgluten-free 1-to-1 blend1:1dietarygluten-free
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- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- red sugar crystals or powdered sugar, for decoration(optional)
Instructions
- 1
Preheat oven to 300 degrees.
- 2
Cream together brown sugar, granulated sugar, shortening, molasses, eggs, and vanilla until smooth and uniform.
- 3
Add flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves, scraping bowl as you incorporate.
- 4
For drop cookies, scoop batter with tablespoon measure onto greased pan, spacing 2-3 inches apart.
- 5
For shaped cookies, add flour 1/4 cup at a time until dough is stiff and clears bowl sides. Roll on floured surface to 1/4 inch thickness and cut with cookie cutters. Place on greased sheets.
- 6
Bake 15-18 minutes, preferably one or two sheets at a time.
- 7
Cool on baking sheet for a couple minutes, then transfer to cooling rack.
- 8
Sprinkle with red sugar crystals or powdered sugar while still warm.
Tips
Bake one or two sheet pans at a time for even browning. Overcrowding the oven causes uneven heat circulation and cookies on upper racks may brown too quickly.
For cleaner cookie cutter shapes, chill dough 30 minutes before rolling. Cold dough resists sticking and holds detail better than room-temperature dough.
Good to Know
Airtight container at room temperature up to 7 days. Do not refrigerate; cookies may harden. Freeze up to 3 months in freezer-safe container with parchment between layers.
Prepare dough up to 2 days ahead, wrapped tightly in plastic. For shaped cookies, roll and cut dough, layer with parchment, and freeze up to 1 week before baking.
Serve at room temperature with milk, coffee, or tea. Pair with hot cider or hot chocolate during fall and winter months.
Common Mistakes
Do not overbake beyond 18 minutes to avoid dry, hard cookies.
Do not skip the 2-minute rest on baking sheet; immediate transfer to cooling rack may cause bottoms to sag.
Do not add all extra flour at once for shaped dough; add in 1/4 cup increments to prevent tough dough.
Substitutions
Gluten-Free Swaps
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General Alternatives
FAQ
Can I use butter instead of shortening?
Yes, use equal amounts. Butter adds richer flavor but causes slightly more spread. Reduce oven temperature to 275 degrees and watch closely as cookies may brown faster.
What if my dough is too sticky to roll?
Add flour 1 tablespoon at a time until it reaches desired consistency. Alternatively, chill dough for 30 minutes before rolling, which reduces stickiness without adding flour.
How long do baked cookies keep before going stale?
Store in airtight container at room temperature for up to 7 days. Freeze unbaked dough 1 week or baked cookies 3 months in freezer-safe containers with parchment layers.