Sunday, May 15, 2005

Amish Molasses-Ginger Drops

Amish Molasses-Ginger Drops (Adapted from Land O Lakes)

For the cookie dough

2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon fresh grated lemon zest
12 tablespoons unsalted butter, softened
1/4 cup molasses
1 large egg

For the frosting

2 cups confectioners' sugar
4 tablespoons unsalted butter, softened
2 tablespoons fresh lemon juice
pinch salt
thinly sliced crystallized ginger, if desired

To prepare the cookie dough

Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, ginger, baking soda, cloves and salt.

In a large mixing bowl, add zest and sugar - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and beat until creamy. Add molasses and egg, mixing until combined. Add flour mixture and mix just until incorporated.

On baking sheets lined with parchment, drop the dough by generous tablespoons about 2" apart. Place into the oven and bake until the cookies are set in the center, about 10 to 12 minutes. Remove and let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

To prepare the frosting

In a mixing bowl, add confectioners' sugar, butter, juice and salt - mix until smooth. If the frosting it too thick to spread, add additional lemon juice a teaspoon at a time. Spread frosting over the cookies and top with thinly sliced crystallized ginger, if desired.

Makes about 24 cookies.

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  1. These sound like something my son would love. I don't believe I have a molasses cookie recipe that is iced. These will go on the to make at a later date list. Thanks!


  2. Sue - Yes, just a little different and definitely delicious.

  3. I just made a batch. Frosting will come later. Sooo yummy but distinctly lighter in color. Used dark amber molasses. Should I have gone with "grade B"? Mine looked a bit runny compared to the amber. Will certainly make these again but probably aim for 36 cookies on 4 baking sheets. Thanks from "swedish cook" defying Texas heat.

  4. These look delicious and I love that they're iced. I've made several molasses-spice cookies but none have ever been iced. These will be on my list for fall baking.

  5. Anon - I don't think I've ever used anything but "original" molasses (Grandma's Brand) - it is the highest grade, thick and unsulphured.

    Judy - The icing is what drew me in! Different and definitely delicious.