Ginger Drop Cookies
Delight your taste buds with these soft and chewy Ginger Drop Cookies, a holiday favorite that’s bursting with warm, spiced flavors. Infused with aromatic ground ginger, cinnamon, and cloves, these cookies are perfectly balanced with molasses for a deep, comforting sweetness. The dough comes together effortlessly in just 15 minutes, making this recipe an ideal choice for busy bakers. Baked to perfection in under 10 minutes, these cookies boast a melt-in-your-mouth texture with slightly crisp edges. Sprinkle them with coarse sugar for a touch of sparkle and extra crunch, or keep them simple and classic. Whether you’re baking for a festive gathering or craving a cozy treat with your tea, these easy ginger cookies will have you coming back for more. Perfect for holiday cookie platters or everyday indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 piece large egg
- 0.25 cup molasses
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
In a large bowl, using an electric mixer on medium speed, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg, molasses, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
If desired, sprinkle a pinch of coarse sugar over each dough ball for extra sweetness and texture.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked (they will firm up as they cool).
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to one week. Enjoy your Ginger Drop Cookies!
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 545.3 g | 198% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 335.3 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 340 mg | 26% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1667 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
