Gingerbread Drops
Gingerbread Drops recipe
Yield
48 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| ½ | cup |
molasses
|
|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
buttermilk
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
wheat germ
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 118 | ml |
molasses
|
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
buttermilk
|
|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
wheat germ
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
ground |
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
raisins, seedless
|
|
Directions
Preheat oven to 350℉ (180℃); coat 2 cookie sheets with nonstick cooking spray.
Beat the egg, brown sugar, molasses and oil with an electric mixer until smooth.
Add the buttermilk and beat again.
Add the flour, wheat germ, baking powder, baking soda, cinnamon, ginger and salt; beat until well mixed.
Stir the raisins into the batter.
Drop the batter by rounded teaspoonfuls about 2 inches apart onto the cookie sheets and bake for 12 to 14 minutes, or until the cookies are lightly browned.
Cool on wire racks.
Repeat until all of the cookies are baked.
