Ginger Drop Cookies Recipe

Name: Ginger Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons butter, room temperature; 1 cup sugar; 1 cup molasses; 2 eggs; 4 1/4 cups flour; 1 tablespoon ginger; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon clove

Servings: persons

10 tablespoons butter, room temperature
1 cup sugar
1 cup molasses
2 eggs
4 1/4 cups flour
1 tablespoon ginger
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove

1
In a large bowl of an electric mixer, cream butter, sugar and molasses. Beat in eggs one at a time. Beat in remaining ingredients but don't over mix.
2
Refrigerate dough, covered, for one hour.
3
Preheat oven to 400-degrees F.
4
Line baking sheets with parchment paper or wax paper.
5
Form dough into 1 1/2 inch balls.
6
Arrange balls on prepared cookie sheets, spacing one inch apart. Flatten cookies with a floured fork.
7
Bake for 8-10 minutes or until done and firm to touch.
8
Let cool on cooling rack before serving.

986

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 tablespoons butter, room temperature, 1 cup sugar, 1 cup molasses, 2 eggs, and more.

Yes, Ginger Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Drop Cookies

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