Traditional drop cookies from Amish Country. These are moist and chewy, and perfectly spiced, with a bit of sparkle with plain white sugar for everyday, or colored sugars for the holidays. A very old recipe and my go-to ginger cookie!
Ingredients
3/4 cup butter, softened
1 cup granulated sugar
1 large egg
1/4 cup unsulfured molasses
2-1/2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1-1/2 teaspoon baking soda
white or colored sanding sugar, for decorating
Directions
- Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet. Bake for 7 – 9 minutes until barely turning brown. Allow to cool for 5 minutes on baking sheet and then remove to wire racks to cool completely. Cookies will set up as they cool.
Notes
- Recipe from Frankenmuth Historical Association Heritage Cookbook Volume 3, 1990.