Gingerbread Drop Cookies
Soft, spiced, and effortlessly festive, Gingerbread Drop Cookies are a delightful twist on classic gingerbread treats, perfect for the holiday season or any time you're craving warm, cozy flavors. These easy-to-make cookies feature the perfect balance of molasses, ground ginger, cinnamon, and cloves, creating a rich, aromatic dough that comes together in just minutes. There’s no need to roll or cut—simply scoop and drop onto the baking sheet for a fuss-free baking experience. With a pillowy texture and just the right amount of chew, these cookies are a crowd-pleaser for all ages. Dust them with powdered sugar for an extra touch of sweetness and elegance, or savor them as is for a pure gingerbread experience. Ready in under 30 minutes, they’re perfect for last-minute baking or gifting!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup packed brown sugar
- 0.5 cup molasses
- 1 whole large egg
- 1 teaspoon pure vanilla extract
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture and beat until well combined.
Gradually mix the dry ingredients into the wet ingredients, about 1/3 at a time, until a soft dough forms. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are just set and the centers look slightly puffy (do not overbake).
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Once completely cooled, optionally dust the tops with powdered sugar for a festive touch.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 652.6 g | 237% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 416.9 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 578 mg | 44% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2960 mg | 63% | |
*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.
