Soft Gingerbread Drop Cookies

🍪 Soft Gingerbread Drop Cookies (No Roll-Out)

Ingredients

2¼ cups all-purpose flour

2 tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp nutmeg (optional)

1 tsp baking soda

½ tsp salt

¾ cup unsalted butter, softened

¾ cup brown sugar (packed)

¼ cup molasses

1 large egg

1 tsp vanilla extract

Optional for rolling

¼ cup granulated sugar (or coarse sugar)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

In a bowl, whisk together flour, spices, baking soda, and salt.

In another bowl, cream butter and brown sugar until light and fluffy.

Beat in molasses, egg, and vanilla until smooth.

Gradually mix in the dry ingredients until combined.

Scoop 1½-tablespoon balls of dough.

Roll in sugar if desired (this gives a crackly top).

Place dough balls 2 inches apart on baking sheets.

Bake 9–11 minutes, until puffed and set on the edges but soft in the center.

Cool 5 minutes on the pan, then transfer to a rack.

What These Are Like

✔ Soft and chewy centers

✔ Slightly crisp edges

✔ Rich gingerbread flavor

✔ No chilling, rolling, or cutting