Molasses Ginger Drops
Molasses Ginger Drops
Molasses cookies that showcase this popular pantry staple whether you use sorghum, blackstrap or light or dark molasses.
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35 min
Prep Time
1 hr 05 min
Total Time
24
cookies Ingredients
Cookie
1 cup sugar
34 cup Land O Lakes® Butter, softened
14 cup molasses
1 tablespoon freshly grated lemon zest
2 cups all-purpose flour
1 12 teaspoons ground ginger
1 teaspoon baking soda
12 teaspoon ground cloves
14 teaspoon salt
Frosting
2 cups powdered sugar
14 cup Land O Lakes® Butter, softened
2 tablespoons fresh lemon juice
Frosting
Crystallized ginger
How to make
-
STEP 1
Heat oven to 375°F.
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STEP 2
Combine sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses, egg and lemon zest. Continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
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STEP 3
Drop dough by rounded tablespoonfuls, 2 inches apart, onto greased cookie sheets. Bake 10-12 minutes or until cookies are set. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool completely.
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STEP 4
Combine powdered sugar, 1/4 cup butter and lemon juice in bowl. Beat at low speed until smooth. (Add additional lemon juice, 1 teaspoon at a time, if frosting is too thick.) Spread frosting over cooled cookies. Sprinkle with chopped crystallized ginger.
Tip #1
In the deep south, there lies a fondness for the thick, sweet, iron-rich condiment, molasses. Unlike light and dark molasses which are produced from the juices squeezed from sugar cane, sorghum molasses is the syrup produced from the cereal grain, sorghum.
180 Calories
8 Fat (g)
30 Cholesterol (mg)
140 Sodium (mg)
27 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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