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
extra granulated sugar or colored sanding sugar, for decorating
Directions
- 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.
- Chill in the refrigerator for about 1 hour. Then, preheat oven to 350 F and line baking sheets with parchment paper.
- Roll dough into 1-inch balls and roll in the extra granulated sugar or colored sugar. Place balls on baking sheet about 3 inches apart.
- Bake for 7 – 9 minutes or until puffy but before they start to crack. (You can do one test cookie to see what the best time is in your oven).
- 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.