Great Grandma Franklin'S Drop Cookies
Great Grandma Franklin's Drop Cookies are nostalgic, spiced treats with rich molasses and warm ginger, perfect for cozy gatherings or holiday festivities. Their cake-like texture and aromatic flavor make them a delightful choice for those who enjoy classic, homemade cookies with a hint of old-fashioned charm.
Ingredients
Instructions
- Cream the butter and sugar together.
- Add molasses and eggs to the creamed mixture.
- Dissolve the baking soda in warm water and add to the mixture.
- Mix in the spices and sifted flour until well combined.
- Drop spoonfuls of the dough onto a greased cookie sheet.
- Bake at 350°F for 6 to 12 minutes, or 12 to 15 minutes for large cookies.
- Cool on a towel or foil. Do not overbake.
Tips & Substitutions
For a softer cookie, reduce the baking time slightly and ensure you do not overmix the dough after adding the flour. If you're out of molasses, you can substitute with a mixture of honey and brown sugar. Additionally, consider adding chopped nuts or chocolate chips for extra texture. This recipe is similar to American recipes that embrace bold flavors and spices, like Granny Gibbs' Sugarless Muffins.
Serving Suggestions
These drop cookies are perfect for a cozy afternoon tea or as a delightful dessert after dinner. Serve them alongside a glass of cold milk or a warm cup of tea. They also pair beautifully with Tart Sweet Potato Apple Bake for a comforting meal. Consider offering a selection of cookies, including Lemon Poppy Seed Bread, for a delightful dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, then transfer to a freezer bag or container for up to three months. To reheat, simply microwave for a few seconds or warm in the oven at 350°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Great Grandma Franklin'S Drop Cookies contains roughly 139 calories, with 1g protein, 21g carbohydrates, and 6g fat. It is a good source of dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 607mg per serving (26% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part or all of the all-purpose flour, but keep in mind that the cookies may have a denser texture. If using entirely whole wheat, consider adding a tablespoon of extra butter to maintain moisture.
What can I do if my dough is too sticky?
If your dough is too sticky to drop onto the cookie sheet, chill it in the refrigerator for about 30 minutes. This will firm it up and make it easier to work with. You can also add a little more flour, a tablespoon at a time, until it reaches the desired consistency.
Can I make these cookies without eggs?
Yes, you can make eggless cookies by substituting each egg with a tablespoon of flaxseed meal mixed with three tablespoons of water or using a commercial egg replacer. This will help bind the ingredients together while still providing moisture.
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).