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!
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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 |
103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 9.4 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 45 mg | 1% | |
*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.
