New Orleans Drop Cookies
Delightful New Orleans drop cookies feature rich molasses, warm spices, raisins, and nuts, offering a hearty treat perfect for festive gatherings or cozy snacking.
Ingredients
Instructions
- Melt the shortening and allow it to cool.
- Add molasses and eggs to the cooled shortening and beat well.
- Sift together the flour, baking powder, cinnamon, and baking soda.
- Alternately add the dry ingredients and milk to the molasses mixture, beginning and ending with the dry ingredients, mixing well after each addition.
- Fold in the raisins and chopped nuts.
- Drop teaspoonfuls of the batter onto a greased baking sheet.
- Bake at 425°F (220°C) for 8 to 10 minutes until golden.
Tips & Substitutions
For a lighter texture, ensure the shortening is completely cooled before adding the molasses and eggs. You can substitute the raisins with chocolate chips or dried cranberries for a different flavor. If you're out of shortening, use an equal amount of unsalted butter. To enhance the spice, consider adding a pinch of nutmeg or ginger.
Serving Suggestions
These New Orleans Drop Cookies are delightful on their own but can also be served alongside a glass of milk or a cup of tea. They pair beautifully with a slice of Zucchini Banana Nut Bread for a sweet treat platter. Consider adding a scoop of vanilla ice cream on top for a decadent dessert.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. Reheat in the oven at 350°F (175°C) for a few minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Drop Cookies contains roughly 217 calories, with 2g protein, 31g carbohydrates, and 10g fat. It is a good source of iron (10% of the Daily Value) and calcium (10% 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 use whole wheat flour, but it may change the texture slightly, making the cookies denser. Consider mixing half whole wheat and half all-purpose flour for a better balance.
What can I substitute for molasses?
If you don't have molasses, you can use honey or maple syrup as a substitute, although the flavor will differ. Brown sugar mixed with a bit of water can also mimic the consistency of molasses.
How do I know when the cookies are done baking?
The cookies are done when they are golden around the edges and slightly soft in the center. They will continue to firm up as they cool on the baking sheet.
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).