RCI-BR.005.0313.001
Ginger Drops
Ginger Drops from the Recidemia collection
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- ⅔ cup
- ½ cup
- 1 unit
- ⅔ cup
- tablespoon ginger1 large
- teaspoon baking soda1 large
- enough Gold Medal flour to make thick batter1 unit
Method
1
Preheat oven to 350°F.
2
Cream together light brown sugar and butter in a large bowl until light and fluffy, about 2-3 minutes.
3
Beat in the egg until fully incorporated, then add molasses and mix until combined.
4
Stir in the ginger and cold water until the mixture is smooth.
5
In a separate bowl, whisk together Gold Medal flour and baking soda.
6
Fold the flour mixture into the wet ingredients until a thick batter forms, being careful not to overmix.
7
Drop spoonfuls of batter onto ungreased baking sheets, spacing them about 2 inches apart.
8
Bake for 10-12 minutes until the edges are set but the centers remain slightly soft.
12 minutes
9
Remove from oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.