Soft Ginger Drops
Deliciously soft ginger cookies with warm spices, perfect for holiday gatherings or a cozy afternoon treat.
Ingredients
Instructions
- Mix the shortening, sugar, egg, and molasses until well combined. Stir in the baking soda dissolved in hot water.
- Sift together the flour, salt, ginger, nutmeg, cloves, and cinnamon.
- Stir the dry ingredients into the wet mixture until a dough forms.
- Chill the dough thoroughly.
- Preheat the oven to 400°F (200°C). Drop rounded teaspoons of dough onto a greased cookie sheet.
- Bake for 5 to 6 minutes until lightly golden.
- Cool the cookies on the sheet before transferring to a wire rack.
Tips & Substitutions
For a softer texture, ensure your shortening is truly soft, but not melted. If you don’t have molasses, honey or maple syrup can work as substitutes, though the flavor will change slightly. Consider adding a pinch of black pepper for an extra layer of warmth. Make sure to chill the dough thoroughly, as it helps the cookies hold their shape while baking.
Serving Suggestions
These Soft Ginger Drops are delightful on their own but pair beautifully with a warm cup of tea or coffee. For a festive touch, serve them alongside a plate of Cilantro-Lime Potatoes for a unique contrast in flavors. They also make a wonderful addition to holiday cookie platters or as a sweet treat after dinner.
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, then transfer to a freezer bag for up to three months. To reheat, place cookies in a preheated oven at 350°F (175°C) for about 5 minutes to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Ginger Drops contains roughly 113 calories, with 2g protein, 24g carbohydrates, and 2g fat. It is a good source of vitamin C (12% of the Daily Value) and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 1796mg per serving (78% 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 all-purpose flour, but it may result in a denser cookie. If you prefer a lighter texture, consider using a mix of both flours or adding a little extra liquid to the dough.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will firm up as they cool, so be careful not to overbake them.
Can I add chocolate chips to the recipe?
Absolutely! Adding chocolate chips can enhance the flavor and create a delightful contrast with the spices. Fold in about 1 cup of chocolate chips into the dough before chilling for a delicious twist.
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).