GINGER DROPS

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Ginger Drops image

These cookies are large,moist and dark from molasses, perfect for the cookie jar! From the R.S.V.P. section of a September 1986 issue of Bon Appetit magazine. The recipe was requested from the historic Jackson Hotel in Poncha Springs, Colorado.

Provided by Leslie in Texas

Categories     Dessert

Time 35m

Yield 36 cookies

Number Of Ingredients 11

10 tablespoons unsalted butter, room temperature (1 1/4 sticks)
1 cup sugar
1 cup dark molasses
2 jumbo eggs
4 1/4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves

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.

Nutrition Facts : Calories 136.4, Fat 3.7, SaturatedFat 2.2, Cholesterol 21.5, Sodium 143.8, Carbohydrate 24, Fiber 0.5, Sugar 10.8, Protein 2

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