Ginger Drops

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.

Ready In:
35mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"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."
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  1. mavisnordstrom
    I highly recommend this recipe. Easy to make and the cookies have a nice appearance and taste.
    Reply
  2. Leslie in Texas
    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.
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