Ingredients for Ginger Drops
- Unsalted Butter
- ¾ cup packed light brown sugar
- Dark Molasses
- Jumbo Eggs
- All Purpose Flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon salt
- Cinnamon
- Nutmeg
- ½ teaspoon ground cloves
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How to Make Ginger Drops
- Cream together 1 cup (2 sticks) softened butter, ¾ cup packed light brown sugar, and ½ cup molasses using an electric mixer until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground allspice, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour (or up to 24 hours).
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Roll dough into 1 ½-inch balls.
- Place balls onto the prepared baking sheets, leaving about 1 inch between each cookie.
- Gently flatten each ball slightly with the palm of your hand.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool completely on the baking sheets before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
43g
Fat
10g
Carbs
8g
