Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These drop cookies are terrific with a cup of coffee or tea—and easy for guests to eat while they play games. For the best flavor, make sure your spices are fresh; if they smell strong, they are good to use.

Kathy Kingsley
Recipe by Cooking Light September 2008

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Recipe Summary

Yield:
30 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt), stirring with a whisk.

  • Combine butter and 1/4 cup sugar in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 3 minutes). Beat in 3 tablespoons milk, molasses, and vanilla extract. Add flour mixture to butter mixture, and beat on low speed until blended. Shape dough into a 6-inch disk. Cover and chill for 30 minutes.

  • Lightly coat hands with cooking spray. Shape dough into 30 balls (about 2 teaspoons each). Place remaining 1/2 cup sugar in a shallow bowl. Roll dough balls in sugar; place 2 inches apart on baking sheets coated with cooking spray. Flatten balls slightly with the bottom of a glass. Bake at 350° for 12 minutes or until lightly browned. Cool on pans 4 minutes. Remove cookies from pans; cool completely on wire racks.

Nutrition Facts

69 calories; calories from fat 31%; fat 2.4g; saturated fat 1.5g; mono fat 0.6g; poly fat 0.1g; protein 0.7g; carbohydrates 11.5g; fiber 0.2g; cholesterol 6mg; iron 0.4mg; sodium 54mg; calcium 9mg.
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