This time-tested recipe is over 100 years old. We do not know exactly how far back it goes, but what we can tell you is these cookies are delicious and very easy to make. Easy, delicious, and something great to do with children, definitely worth a try. Enjoy!
Easy | Dessert | Cookies | Serves 30
Gingerbread Drop Cookies
½ cup granulated sugar
½ cup brown sugar
¾ cup butter (1½ sticks), salted or unsalted
¼ cup mollasses
2 cups WhiteLily flour, or all-purpose
2 teaspoons baking soda
¼ teaspoon salt (if using unsalted butter)
1 teaspoon of cinnamon
1½ teaspoons of ginger
1 - 2 cups of room temperature butter, or as desired
3 - 4 cups of icing sugar (powdered sugar), or as desired
Scant amount of either vanilla extract, milk, cream, or corn syrup, according to preference
Preheat oven to 350 degrees F.
In a small to medium bowl, combine flour, soda, salt, cinnamon and ginger, mix well and set aside.
In a large mixing bowl, combine and beat sugars and butter until mixture is light and fluffy. Add molasses and egg, beating well to combine. Scrape down the sides of the bowl to fully incorporate the batter, and mix again.
Gently fold in the flour mixture, making certain that the flour and wet ingredients are fully incorporated.
Drop dough by rounded tablespoon or a cookie scoop unto parchment paper.
Press down each cookie with a glass dipped in sugar.
Bake for 8 - 10 minutes being careful not to overbake.
Makes approximately 2½ dozen cookies.
To make frosting simply mix powdered sugar and room temperature butter (salted or unsalted) to desired consistency.
To thin icing, a tiny bit of either vanilla extract, milk, cream, or even a few drops of corn syrup can be incorporated. Please not that just a tiny bit of liquid will go along way.
To thicken the icing add more powdered sugar, adjust as desired.
Do not frost cookies until they have cooled completely.