Ginger Drop Cookies Recipe

Spice up your lunchbox or afternoon tea with these irresistible Ginger Drop Cookies! A classic recipe from Bon Appetit (September 1986), these chewy, gingery delights are perfect for satisfying sweet cravings. Easy to make and even easier to love, these cookies are a guaranteed crowd-pleaser.

Prep Time 20 mins

Cook Time 90 mins

Calories 1626.6 kcal

Protein 46g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Ginger Drop Cookies

1 cup (2 sticks) unsalted butter, softened
Sugar
⅓ cup molasses
2 large eggs
3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
Nutmeg
Clove

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How to Make Ginger Drop Cookies

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugars until light and fluffy.
Beat in the eggs one at a time, then stir in the molasses.
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the crystallized ginger and chopped nuts (if using).
Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.