Ingredients for Drop Ginger Cakes Cookies
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How to Make Drop Ginger Cakes Cookies
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together 3/4 cup (170g) softened butter, 1 cup (200g) granulated sugar, and 1 cup (240ml) molasses until well combined.
- Beat in 2 large eggs one at a time until thoroughly incorporated.
- In a separate bowl, whisk together 3 cups (375g) all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and a pinch of ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of batter onto ungreased baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until edges are set and the centers are still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
25g
Fat
7g
Carbs
4g
