Gingerbread Drop Cookies
Laura Kanya
Transform our Cut-Out Gingerbread Cookie Mix into Drop Ginger Molasses Cookies.
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Prep Time
25 minutes
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Cook Time
30 minutes
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Servings
24
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12 tablespoons unsalted butter, room temperature
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½ cup packed brown sugar
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1 large egg, room temperature
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3 tablespoons dark molasses
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1-16 ounce Ann Clark Gingerbread Cookie Mix
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1 teaspoon baking soda
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1/3 cup finely diced crystalized ginger
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½ cup Ann Clark Decorating Sugar
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Stand Mixer with paddle attachment or electric mixer
Equipment Needed
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1
Preheat oven 375F. Prepare 3 large-rimmed baking sheets with parchment paper.
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2
Beat butter and brown sugar in a stand mixer with paddle attachment or electric mixer, until just lightened, scraping as needed, about 3 minutes.
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3
Add the egg and molasses to the mixer; mix until incorporated, scraping the sides as needed, about 1 minute.
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4
Add dry mix, baking soda and crystalized ginger until well blended, scraping the sides as needed.
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5
Scoop dough into 24 scoops (about 2 tablespoons), roll by hand and coat in decorating sugar and place about 2-inches apart, 8 scoops per the prepared sheets.
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6
Bake in preheated oven, 1 sheet at a time, until firm to touch, about 10 minutes.
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7
Cool cookies in the pan, about 15 minutes.
Notes & Tips:
- To make ahead: Make up to and including step 5. On day 2 pull the cookie balls from the refrigerator and let come to room temperature, then roll in the decorating sugar and bake.
- Scrape the sides as needed to ensure even mixing.
Photo by Laura Kanya
