Gingerbread Cookies (Drop Style)
These super delicious Gingerbread Cookies are made drop style so you can start enjoying your cookies sooner!
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Gingerbread Cookies: Why You Will Love Them
Ingredients Needed for Ginger Cookies
Ingredient quantities for this easy ginger cookies recipe are located in the recipe card at the end of the post.
- Butter
- Granulated sugar
- Egg
- Fresh ginger (or ground ginger) – I highly recommend fresh ginger if possible for the best flavor
- Molasses
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Allspice
How to Make Gingerbread Cookies (Quick Overview)
The section below outlines a few details. The full process is located in the recipe card at the end of the post.
These cookies are a total breeze to make and are made just like drop sugar cookies.
Start by preheating your oven, then use a hand mixer or stand mixer to cream the butter and sugar until smooth. Once that’s ready, mix in the egg, ginger, and molasses.
If you’re using ground ginger instead of fresh, wait to add it until the next step when you combine all dry ingredients.
In another bowl, combine all the dry ingredients (everything else on the list) thoroughly.
Add the dry ingredients to the wet mixture and mix until everything comes together nicely.
Optionally pop the dough in the freezer at this step for about 10 minutes to make scooping the dough easier.
Want to switch up the flavor of these cookies? Roll them in brown sugar instead of granulated sugar.
Pour some sugar into a small bowl for rolling. Scoop about 1 1/2 tablespoons of dough (or use a medium/#40 cookie scoop), roll it into a ball, and then roll it in the sugar until fully coated.
If the dough is too sticky to roll into a ball first, scoop out the dough for each ball, drop it in the sugar, and roll it around. As the sugar coats it, it will be easier to form into a ball.
Place the cookie balls about 2 inches apart on an ungreased cookie sheet.
Bake for 9-11 minutes, or until the edges are firm and slightly golden.
Let the cookies cool on the sheet for about 5 minutes before moving them to a wire rack to cool completely.
Serve and enjoy your delicious cookies!
To store:
- For up to five days: in an airtight container on the countertop or in the fridge
- For up to two months: in an airtight, freezer-safe container in the freezer
More Cookie Recipes
Ready to dive headfirst into Christmas cookie season? From snickerdoodles to no-bake delights, we’ve got a sleigh full of irresistible recipes waiting for you. Fire up that oven and let the holiday baking magic begin!
- Searching for the ultimate classic Christmas cookie to wow your guests? Stop right here! These snickerdoodles are soft, cinnamon-kissed perfection and guaranteed to steal the show.
- Hosting a party? Whip up these easy peanut butter cookies—so simple, so delicious, and they disappear faster than Santa on Christmas Eve!
- Fall head over heels for the melt-in-your-mouth magic of snowball cookies, also known as Russian tea cookies. Their nutty sweetness will have your guests hooked after just one bite.
- Craving a peanut butter cookie with a fun chocolate twist? These nostalgic PB blossoms topped with a Hershey’s Kiss are the perfect holiday crowd-pleaser.
- Nothing says Christmas cheer like a fresh batch of homemade sugar cookies! Timeless, classic, and always full of love.
- Looking for cookie classics? Chocolate chip cookies never fail to impress. Feeling daring? Go all out with indulgent, fudgy double chocolate cookies that are pure chocolate heaven.
- Craving something rich and buttery? These white chocolate and macadamia nut cookies are bursting with flavor and are guaranteed to be the star of your dessert lineup!
I hope you love these gingerbread cookies as much as we do in my household!
Easy Christmas Desserts
Ready to discover more holiday dessert magic? From gingerbread cookies to countless other festive favorites, we have all the inspiration you need to spread the joy!
- Indulge in pure decadence with our creamy, dreamy no-bake peanut butter pie! It’s the ultimate treat for dessert lovers craving something rich and irresistible.
- Dazzle your guests this holiday season with a show-stopping spread! From a stunning Christmas dessert menu to the perfect Thanksgiving menu idea, our sweet and nutty pecan pie will steal the show—and a few hearts.
- Satisfy your sweet tooth with every bite of our luxurious, silky-smooth chocolate pudding pie. Coffee fans, take it up a notch with our festive peppermint mocha—a holiday hug in a cup!
- Start a new family tradition with our fluffy, fruity cheesecake fluff—the perfect addition to your Christmas foods menu. Feeling adventurous? Switch things up with our indulgent brownie cheesecake fluff.
- Celebrate the season’s flavors with timeless classics like our smooth and creamy homemade fudge or our melt-in-your-mouth peanut butter balls. If peanut butter’s your thing, these are calling your name!
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Gingerbread Cookies (Drop Style)
Ingredients
- 3/4 cup butter (softened)
- 1 cup granulated sugar (plus extra for coating cookies)
- 1 egg
- 1-3 tsp fresh minced ginger (or 1-2 tsp ground ginger)
- 1/4 cup molasses
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice
Instructions
- Preheat oven to 350 F.
- In a mixing bowl or bowl of a stand mixer, cream the butter and the sugar until smooth, then continue to mix for another 3 minutes until the mixture is fluffy. Then, beat in the egg, ginger (if using ground ginger, wait to add it until the next step with the other dry ingredients), and molasses.
- In a separate bowl, thoroughly combine all dry ingredients (the remaining ingredients).
- Add the dry ingredients to the wet and mix thoroughly.
- (Optional step: for easier scooping, place the dough in the freezer for 10 minutes.)
- Prepare a small bowl with enough sugar to roll the cookies in. Then using about 1 1/2 tbsp (or a medium / #40 cookie scoop) of cookie dough, roll dough into balls and then roll in sugar to coat.
- Place each cookie ball about 2” apart on an ungreased cookie sheet.
- Bake cookies for 9-11 minutes, or until the cookies are firm and slightly browned around the edges.
- Cool the cookies on the cookie sheet for 5 minutes before transferring them to a wire rack to continue cooling.
- Serve and enjoy!
Notes
- Customize the ginger measurement to match your flavor preferences.
- If preferred, you can roll the cookies in brown sugar instead of granulated sugar.
- If the dough is too sticky to roll into a ball first, scoop out the dough for each ball, drop it in the sugar, and roll it around. As the sugar coats it, it will be easier to form into a ball.
Nutrition Estimates (Per Serving)
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
It’s really a helpful thing when you find cookies that turn out the way the photos do. These were excellent and loved by those I served them to, thanks for sharing! I’ll be making these every year.