Grandma'S Wine Drop Cookies
Grandma's Wine Drop Cookies are rich, spiced treats with currants and molasses, perfect for festive occasions or cozy afternoons, offering deep flavors and a nostalgic touch.
Ingredients
Instructions
- Beat eggs, soft butter, and sugar together.
- Add molasses to the mixture.
- Mix in sour milk with baking soda.
- Add the remaining ingredients: flour, currants, cinnamon, and ginger.
- Drop large teaspoonfuls of dough onto a baking sheet.
- Bake for approximately 10 minutes.
Tips & Substitutions
For a softer texture, consider using brown sugar instead of white sugar to enhance the flavor. If you don't have sour milk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk. Make sure to mix the dough thoroughly to ensure even distribution of the spices and currants. For added complexity, try incorporating a pinch of nutmeg. This recipe is a great way to explore traditional American recipes.
Serving Suggestions
These Grandma's Wine Drop Cookies are delightful on their own, but you can also serve them with a glass of warm milk or a cup of tea for a cozy treat. They pair beautifully with Prazhna (Spinach Souffle) as part of a brunch spread. Consider adding a sprinkle of powdered sugar on top for an extra touch of sweetness before serving.
Storage & Reheating
To store leftover cookies, place them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe bag or container, where they will keep well for up to three months. To reheat, simply warm them in the oven at 350°F for a few minutes until they are soft and fragrant.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Wine Drop Cookies contains roughly 1980 calories, with 22g protein, 288g carbohydrates, and 86g fat. It is an excellent source of vitamin C (231% of the Daily Value), calcium (71% of the Daily Value), and iron (58% of the Daily Value). Note that it is relatively high in sodium, at 1496mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of dried fruit instead of currants?
Yes, you can definitely substitute currants with raisins, dried cranberries, or chopped dried apricots. Each will lend a unique flavor to the cookies, so feel free to experiment based on your preference.
What can I do if the dough is too sticky?
If the dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will make it easier to scoop and drop onto the baking sheet. You can also sprinkle a bit of flour on your hands while shaping the cookies.
Is it possible to make these cookies vegan?
Yes, you can make a vegan version by replacing the eggs with flax eggs (1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg) and using a plant-based butter alternative. Ensure that your molasses and milk are also vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).