Quick & Easy Gingerbread Drop Cookies
70% authentic · American
A simplified version of classic gingerbread cookies that are dropped onto the baking sheet, eliminating the need for rolling and cutting. They offer a similar spiced flavor with a softer, chewier texture.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- All-purpose flour2 1/4 cups
- Ground ginger1 1/2 teaspoons
- Ground cinnamon3/4 teaspoon
- Ground cloves1/4 teaspoon
- Salt1/4 teaspoon
- Baking soda1/2 teaspoon
- Unsalted butter, softened1/2 cup
- Brown sugar, packed3/4 cup
- Large egg1
- Molasses1/3 cup
- Vanilla extract1 teaspoon
Steps
- 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, and baking soda.
- 3
In a large bowl, cream together softened butter and brown sugar until smooth.
- 4
Beat in the egg, molasses, and vanilla extract until well combined.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Drop rounded tablespoons of dough onto the prepared baking sheets.
- 7
Bake for 9-11 minutes, or until edges are set and lightly browned.
- 8
Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
