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Lucinda’s Molasses Drops
Recipe Summary
Yield: Makes about 3 dozen large or 18 dozen small
Ingredients
Ingredient Checklist
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup packed light-brown sugar
2 ounces (4 tablespoons) unsalted butter, melted
1/4 cup unsulfured molasses
1/4 cup whole milk
1 large egg, lightly beaten
1/4 cup finely chopped candied orange peel
Sanding sugar, for rolling
Gallery
Lucinda’s Molasses Drops
Recipe Summary
Yield: Makes about 3 dozen large or 18 dozen small
Gallery
Lucinda’s Molasses Drops
Lucinda’s Molasses Drops
Lucinda’s Molasses Drops
Recipe Summary
Yield: Makes about 3 dozen large or 18 dozen small
Recipe Summary
Yield: Makes about 3 dozen large or 18 dozen small
Yield: Makes about 3 dozen large or 18 dozen small
Makes about 3 dozen large or 18 dozen small
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup packed light-brown sugar
- 2 ounces (4 tablespoons) unsalted butter, melted
- 1/4 cup unsulfured molasses
- 1/4 cup whole milk
- 1 large egg, lightly beaten
- 1/4 cup finely chopped candied orange peel
- Sanding sugar, for rolling
Directions
Preheat oven to 375 degrees. Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves. Whisk in brown sugar. Stir in melted butter, molasses, milk, and egg. Fold in candied orange peel.
Roll 1 tablespoon or 1/2 teaspoon dough into a ball. Roll in sanding sugar, and transfer to parchment-lined baking sheets. Repeat with remaining dough. Chill in refrigerator for 5 minutes. Flatten each ball with the bottom of a glass. Bake for 12 minutes. Transfer cookies to wire racks, and let cool.
Reviews (16)
Add Rating & Review
119 Ratings
5 star values:
27
4 star values:
39
3 star values:
33
2 star values:
14
1 star values:
6
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Reviews (16)
Add Rating & Review
119 Ratings
5 star values:
27
4 star values:
39
3 star values:
33
2 star values:
14
1 star values:
6
Add Rating & Review
119 Ratings
5 star values:
27
4 star values:
39
3 star values:
33
2 star values:
14
1 star values:
6
119 Ratings
5 star values:
27
4 star values:
39
3 star values:
33
2 star values:
14
1 star values:
6
119 Ratings
5 star values:
27
4 star values:
39
3 star values:
33
2 star values:
14
1 star values:
6
- 5 star values:
- 27
- 4 star values:
- 39
- 3 star values:
- 33
- 2 star values:
- 14
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
11/02/2019
You must be looking at a different recipe - this definitely are labeled Molasses cookies and are delicious.
Martha Stewart Member
Rating: 5 stars
10/10/2018
This recipe everyone loved! Stayed true, no changes. Even young children loved them. When the children watched my uncle pour his coffee into a bowl, better to dunk, they had hot cocoa in bowls. After watching uncle make a few perfect dunks they were all in! Good thing I still had enough bibs, we tied two together for uncle!raf
Martha Stewart Member
Rating: Unrated
02/23/2011
I made these cookies last week and they were yummy! I used a small glass measuring cup to melt my butter in the microwave and I used the same cup to measure my molasses and milk. I used a small ice cream scoop (1 1/2") to form my cookies and it made about 32 of them. I will definitely make this cookie again - it reminded me of a good old fashion cookie.
Martha Stewart Member
Rating: Unrated
12/17/2010
These arent GINGER cookies. They are molasses cookies! Why would anyone think they should taste like ginger? Is it really necessary to pick the recipe apart? Go buy slice n bake cookies!
Martha Stewart Member
Rating: Unrated
12/15/2010
Just made a double batch of these (yielded ~70 cookies) - pretty tasty! Like ina_C, I didn't have candied orange peel (they're not readily available in my part of the town) so I ended up using crystallized ginger instead. I think I was expecting super ginger-tasting cookies, so they were a bit disappointing in that respect. I would perhaps increase the amount of ground ginger to 1 tsp per batch. I also chilled the dough before rolling them into balls and baking them, so no problem there.
Martha Stewart Member
Rating: Unrated
12/14/2010
These are tasty. I didn't have candied orange peel or sanding sugar so I used orange zest and turbinado sugar. The batter was too soft and sticky to roll balls with initially, so I had to chill it in the freezer first until it was firm enough. My cookies came out darker and more spread out than the ones pictured.
Martha Stewart Member
Rating: Unrated
12/13/2010
Can't you just double the recipe?
Martha Stewart Member
Rating: Unrated
12/11/2010
These cookies are delicious! The dough was firm and I even had to take a break so I could make my own orange crystals. It makes a small amount of cookies, but so easy to make I made a second batch right after the first.
Martha Stewart Member
Rating: Unrated
12/11/2010
There is a huge difference between 3 ddozen and 18 dozen,
a typo, maybe??? Do not skip the chilling time and make it more than
15 minutes, Then preheat your oven while you are rolling the
cookies. I can't imagine rolling a 1/2 tsp of dough!! Even then you
will NOT get 18 dozen which would be 216 pebbbles. This
is my daily entertainment...proof reading recipes is not my hobbby.
Martha Stewart Member
Rating: Unrated
12/11/2010
Be sure you're using UNsalted butter as directed. Salted butter varies more in its water content, and in a small recipe like this, that little bit of extra water could be what made the dough too soft.
Martha Stewart Member
Rating: Unrated
12/10/2010
Unlike prior commentators I had no problems with the recipe. I did not, however, use the full 1/4 cup of molasses (I ran short), but maybe 3/4 of that amount - less than 1/4 cup. The cookies are chewy and cake-like, delicately spiced, not overly sweet. Delicious. I use turbinado sugar rather than sanding sugar, as I have it on hand and the crystals are large and decorative.
Martha Stewart Member
Rating: Unrated
11/23/2010
This recipe does not work. The dough is like sticky batter.... what a waste of my time and my ingredients.
Martha Stewart Member
Rating: Unrated
01/05/2010
The dough came out too soft to form balls, I had to add quite abit of flour to form balls and the cookies came out too cakey. I'm wondering if the amount of flour is incorrect.
Martha Stewart Member
Rating: Unrated
12/23/2009
l
Martha Stewart Member
Rating: Unrated
11/02/2019
You must be looking at a different recipe - this definitely are labeled Molasses cookies and are delicious.
Rating: Unrated
Rating: 5 stars
10/10/2018
This recipe everyone loved! Stayed true, no changes. Even young children loved them. When the children watched my uncle pour his coffee into a bowl, better to dunk, they had hot cocoa in bowls. After watching uncle make a few perfect dunks they were all in! Good thing I still had enough bibs, we tied two together for uncle!raf
Rating: 5 stars
Rating: Unrated
02/23/2011
I made these cookies last week and they were yummy! I used a small glass measuring cup to melt my butter in the microwave and I used the same cup to measure my molasses and milk. I used a small ice cream scoop (1 1/2") to form my cookies and it made about 32 of them. I will definitely make this cookie again - it reminded me of a good old fashion cookie.
Rating: Unrated
12/17/2010
These arent GINGER cookies. They are molasses cookies! Why would anyone think they should taste like ginger? Is it really necessary to pick the recipe apart? Go buy slice n bake cookies!
Rating: Unrated
12/15/2010
Just made a double batch of these (yielded ~70 cookies) - pretty tasty! Like ina_C, I didn't have candied orange peel (they're not readily available in my part of the town) so I ended up using crystallized ginger instead. I think I was expecting super ginger-tasting cookies, so they were a bit disappointing in that respect. I would perhaps increase the amount of ground ginger to 1 tsp per batch. I also chilled the dough before rolling them into balls and baking them, so no problem there.
Rating: Unrated
12/14/2010
These are tasty. I didn't have candied orange peel or sanding sugar so I used orange zest and turbinado sugar. The batter was too soft and sticky to roll balls with initially, so I had to chill it in the freezer first until it was firm enough. My cookies came out darker and more spread out than the ones pictured.
Rating: Unrated
12/13/2010
Can't you just double the recipe?
Rating: Unrated
12/11/2010
These cookies are delicious! The dough was firm and I even had to take a break so I could make my own orange crystals. It makes a small amount of cookies, but so easy to make I made a second batch right after the first.
There is a huge difference between 3 ddozen and 18 dozen,
a typo, maybe??? Do not skip the chilling time and make it more than
15 minutes, Then preheat your oven while you are rolling the
cookies. I can't imagine rolling a 1/2 tsp of dough!! Even then you
will NOT get 18 dozen which would be 216 pebbbles. This
is my daily entertainment...proof reading recipes is not my hobbby.
Be sure you're using UNsalted butter as directed. Salted butter varies more in its water content, and in a small recipe like this, that little bit of extra water could be what made the dough too soft.
Rating: Unrated
12/10/2010
Unlike prior commentators I had no problems with the recipe. I did not, however, use the full 1/4 cup of molasses (I ran short), but maybe 3/4 of that amount - less than 1/4 cup. The cookies are chewy and cake-like, delicately spiced, not overly sweet. Delicious. I use turbinado sugar rather than sanding sugar, as I have it on hand and the crystals are large and decorative.
Rating: Unrated
11/23/2010
This recipe does not work. The dough is like sticky batter.... what a waste of my time and my ingredients.
Rating: Unrated
01/05/2010
The dough came out too soft to form balls, I had to add quite abit of flour to form balls and the cookies came out too cakey. I'm wondering if the amount of flour is incorrect.
Rating: Unrated
12/23/2009
l
All Reviews for Lucinda’s Molasses Drops
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lucinda’s Molasses Drops
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
