Ingredients for Ginger Molasses Soft Drops
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cups flour
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- Coarse or granulated sugar (for rolling)
Nutrition (per cookie):
140 kcal | 5 g fat | 21 g carbs
How I Make Ginger Molasses Soft Drops
I preheat the oven to 350°F and line baking sheets with parchment. In a mixing bowl, I cream the butter and brown sugar together until fluffy.
Next, I add the egg and molasses, blending until silky. In a separate bowl, I stir together the flour, ginger, cinnamon, and baking soda. I add the dry to the wet ingredients, mixing just until a soft dough forms.
I use my hands to roll tablespoon-sized balls of dough, then roll each ball generously in sugar for that classic sparkle and crunch.
Arrange the cookies on the tray, leaving a little space between. Bake for 10 minutes—just until puffed and cracking at the edges. They’ll look soft in the middle; that’s perfect for a chewy finish.
Let the cookies cool on the tray for a few minutes, then transfer to a rack so they set fully and get that irresistible texture.
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