This is one of my Mom’s classic recipes, a soft textured drop cookie. A drop cookie
is the kind where the batter will seem much more runny than usual. That is because the
batter is made to drop from a spoon and will spread out naturally on the pan when it bakes.
Be sure to use a fresh supply of powdered ground ginger for great taste. In fact, this cookie
tastes sort of like a ginger snap but sweeter with a hint of molasses.
1 ¼ cups sugar
1 cup molasses
1 cup butter at room temperature
4 ½ cups flour
1 cup hot coffee
2 teaspoons ground ginger (I use
powdered, as long as it’s fresh)
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon vinegar
1 teaspoon salt
Cream together the butter and sugar at room temperature. Add the eggs and beat slowly
until smooth, then add the molasses and beat to combine.
In a separate bowl, combine the flour, ginger, cinnamon and salt.
This is the really cool part. Place the 1 cup of hot coffee in a 2 cup container and then
add the vinegar and the baking soda. The coffee will fizz impressively! So be sure to use a
larger (2 cup) bowl to contain the fizzing.
Add the coffee mixture and the flour mixture to the sugar mixture, combining together
everything you have and beat slowly until all is well mixed.
As I mentioned, this will produce a very runny batter but that is okay. Drop batter by the
teaspoonful onto an ungreased cookie sheet and bake at 375 degrees for 12-15 minutes. My
last batch turned out a little stiff, so you may need to adjust baking time and temp. You can tell if
these cookies are done by pressing them with your thumb to see if the indentation sticks. This
recipe makes about six dozen cookies!
Molasses Drop Cookies