Amish Molasses-Ginger Drops
Amish Molasses-Ginger Drops Image

Amish Molasses-Ginger Drops

Molasses cookies that showcase this popular pantry staple whether you use sorghum, blackstrap, or light or dark molasses.

35 min
1 hr 05 min



1 cup sugar

3/4 cup Land O Lakes® Butter, softened

1/4 cup molasses

1 large Land O Lakes® Egg

1 tablespoon freshly grated lemon zest

2 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon ground cloves

1/4 teaspoon salt


2 cups powdered sugar

1/4 cup Land O Lakes® Butter, softened

2 tablespoons fresh lemon juice


Crystallized ginger

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine sugar and 3/4 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses, egg and lemon zest. Continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.

  3. STEP 3

    Drop dough by rounded tablespoonfuls, 2 inches apart, onto greased cookie sheets. Bake 10-12 minutes or until cookies are set. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool completely.

  4. STEP 4

    Combine powdered sugar, 1/4 cup butter and lemon juice in bowl. Beat at low speed until smooth. (Add additional lemon juice, 1 teaspoon at a time, if frosting is too thick.) Spread frosting over cooled cookies. Sprinkle with chopped crystallized ginger.

Tip #1

In the deep south, there lies a fondness for the thick, sweet, iron-rich condiment, molasses. Unlike light and dark molasses which are produced from the juices squeezed from sugar cane, sorghum molasses is the syrup produced from the cereal grain, sorghum.


8Fat (mg)
30Cholesterol (mg)
140Sodium (mg)
27Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  January 06, 2018

Everyone who has tried these cookies loves them! The sweet of the molasses and tart of the lemon are complimented by the spice of the ginger. They don't last long at our house but I have made them for the holidays and put them in the freezer for a couple of weeks and they were as good as when they were fresh. You won't be disappointed!

— says Connie
ChallengingA breeze
Probably NotAbsolutely!
  August 16, 2009

I first made this cookie in the fall of 2007. I have made it several times since. It is great. Sent it into my husband's Christmas work party and they were all asking for the recipe! I didn't change a thing. It's a little time consuming, but worth it! Yummy!

— says Paula
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.