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Ginger Drop Cookies

Ginger Drop Cookies

"A hint of spice and sparkle make these cookies a festive holiday treat!"
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Ingredients

2 h 50 m servings 54 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.
  3. Beat butter, Stevia in the Raw, and 1/4 cup Sugar in the Raw in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 to 2 hours or until easy to handle. (See TIP below.)
  4. Place 1/3 to 1/2 cup Sugar in the Raw in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets.
  5. Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.

Footnotes

  • Tip: To speed chilling, place dough in freezer for 30 to 45 minutes instead of refrigerating.

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Reviews

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I would've rated this 5 stars, but I made some drastic changes, so it's not the recipe as written per se. My changes: Instead of stevia, and sugar in the raw (whatever that is) I just used re...