Best Ginger Drops Recipes

COCONUT GINGER CANDY DROPS

Steps:

• Spray large rimmed baking sheet with nonstick spray. Combine coconut and all remaining ingredients in heavy medium saucepan. Stir mixture over medium heat until sugar dissolves and mixture comes to boil. Attach candy thermometer to side of pan. Boil until mixture thickens and temperature registers 295°F, stirring occasionally, about 15 minutes. Remove pan from heat. Working quickly, drop about 2 tablespoons mixture for each coconut candy onto prepared baking sheet, spacing apart. Let stand until cool and firm. (Candy drops can be prepared 3 days ahead. Store airtight in single layer at room temperature.)

FROZEN GINGER LEMON DROPS

Steps:

• Add simple syrup to a blender. Add remaining ingredients and blend until smooth. Pour into glasses and garnish with lemon.
• For the syrup:
• Bring water to a low simmer and stir until sugar dissolves.
• Add ginger and mint and allow to steep for 20 minutes. Strain and chill.

GINGER DROPS

Steps:

• Using electric mixer, cream butter,sugar and molasses; beat in eggs, one at a time.
• Beat in remaining ingredients; do not overmix.
• Cover dough and refrigerate 1 hour.
• Preheat oven to 400 degrees.
• Line baking sheets with parchment;form dough into 1 1/2-inch balls.
• Arrange on prepared sheets, spacing about 1 inch apart.
• Flatten slightly with palm of hand.
• Bake until just firm to touch, 8 to 10 minutes.
• Cool completely on rack.

WALNUT-TOPPED GINGER DROPS

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. On low speed, beat in remaining ingredients except walnuts and baking chips until well blended.
• On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Press 1 walnut half onto each cookie.
• Bake 6 to 9 minutes or until edges are set and light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
• Meanwhile, place baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 to 45 seconds or until softened. Squeeze bag until mixture is smooth. (If necessary, microwave 30 seconds longer or just until all chips are melted.) Cut small tip from one bottom corner of bag. Squeeze bag to drizzle melted chips over cookies.

MACADAMIA GINGER CRUNCH DROPS

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• Sift flour, baking soda, salt and nutmeg in bowl.
• In a large bowl beat together oil, sugar, brown sugar, nondairy milk, flaxseeds, and the vanilla and coconut extracts.
• Fold in the flour and mix to moisten. Before completely combined fold in the macadamia nuts and ginger.
• Drop cookies in generous tablespoons about 2 inches apart.
• Bake 14 minutes until edges begin to brown.
• Cool and eat!

HONEY LEMON GINGER COUGH DROPS

Steps:

• Using a wooden spoon, mix together honey, lemon juice, and fresh ginger in a medium sized, deep saucepan with heavy sides and bottom. Heat to boiling over medium-low heat, stirring often to prevent burning.
• Using a candy thermometer, heat mixture to 300-310F/148-154C degrees, until it reaches the hard crack stage (If no thermometer, test the mixture by dropping some of it in a cold bowl of water and if it hardens, it's ready). **Watch the pan closely, as the mixture will foam up the sides of pan. Take the pan off the heat briefly to allow foam to subside, then place pan back on heat to continue cooking. May have to turn heat down to low to prevent honey from burning.
• One mixture reaches the hard crack stage, remove from heat, and allow to cool for a couple for minutes until thickens slightly.
• Pour mixture into small candy molds or drop by teaspoons onto parchment paper or a silicon mat. Allow to cool until drops are hard and firm.
• Once drops are fully cooled, dust with powdered sugar, cornstarch, arrowroot powder, ground cinnamon, etc, to prevent drops from sticking together. Store in a tightly covered container in a cool, dry place.

LEMON-GINGER MERINGUE DROPS

Steps:

• Allow egg whites to stand at room temp for 30 minutes.
• Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
• In a medium mixing bowl, combine egg whites, vanilla, cream of tarter and ginger.
• Beat with an electric mixer on medium speed until soft peaks form (tips curl).
• Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
• Gently fold in candy.
• Spoon mixture into a decorating bag fitted with a ½ inch round tip.
• Pipe into 1 ½ inch teardrop shapes, 2 inches apart on prepared sheets.
• Bake both sheets on separate racks in preheated oven for 10 – 15 minutes.
• Turn off oven and let cookies dry in oven with door closed for 1 hour.
• Transfer cookies to wire rack and let cool completely.
• To store: Place cookies in layers separated by waxed paper in an airtight container.
• Store at room temp for up to 3 days.

GINGER DROPS

Steps:

• USING MIXER, CREAM BUTTER, SUGAR, AND MOLASSES. BEAT IN EGGS, 1 AT A TIME. BEAT IN REMAINING INGREDIENTS, DO NOT OVERMIX. COVER DOUGH AND REFRIGERATE 1 HOUR. PREHEAT OVEN TO 400. LINE BAKING SHEETS WITH PARCHMENT. FORM DOUGH INTO 1 1/2 INCH BALLS. ARRANGE ON PREPARED SHEETS, SPACING ABOUT 1 INCH APART. FLATTEN SLIGHTLY WITH PALM OF HAND. BAKE UNTIL JUST FIRM TO TOUCH, 8 - 10 MIN. COOL ON RACK.

GINGER DROPS

Steps:

• 1. Preheat oven 350 degrees.
• 2. Sift flour, baking soda, cinnamon, cloves and ginger together.
• 3. In a separate bowl, cream the butter or margarine, shortening and sugar together until fluffy.
• 4. Now add the eggs, one at a time and stir hard after each addition.
• 5. Mix in the molasses and flour mixture thoroughly.
• 6. Drop by teaspoonfuls onto an ungreased baking sheet. Be sure to allow for spreading. Bake 12-15 minutes. Cool before removing from cooking sheet.