Recipe & Video
Gingerbread Drop Cookies
Yield: 16 large cookies
Chewy gingerbread drop cookies adapted from "Desserts by the Yard" by Sherry Yard.
Ingredients:
- 2 1/4 cups (315 g) all-purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar (plus extra for rolling)
- 1 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- pinch of ground cloves
- 1 egg
- 1/4 cup molasses
Instructions:
- Preheat oven to 350℉. Set rack to middle position. Line two cookies sheets or baking sheets with parchment paper.
- In a medium or large bowl, whisk together flour, baking soda, and salt.
- In a large bowl, or bowl of a stand mixer fitted with the paddle attachment, beat togeher buter, sugars, and spices. Beat on medium high for 2 minutes. Stop once to scrap down sides with a rubber spatula.
- Add the egg and molasses, beat for another 1-2 minutes.
- Add dry ingredients in three parts, mixing on low between additions.
- Place extra sugar in a small bowl. Using spoons or a cookie scoop, portion cookie dough. Roll into a ball with your hands and then roll in sugar. Place on cookie sheet, leaving at least two inches between balls of dough.
- Bake one tray at a time for 15-20 minutes. Check on baking at 10 minutes and rotate pan. Cookies are done with they are browning around the edges and the edges are set.
- Let cool for five minutes on tray, then transfer to a cooling rack.
